Chipotle Honey Chicken Tenders

Serves 1
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Directions

  1. 1Season and marinate the chicken with salt, pepper, garlic powder, onion powder, paprika, cayenne, mustard, buttermilk, hot sauce and an egg.
  2. 2Season and marinate the chicken with salt, pepper, garlic powder, onion powder, paprika, cayenne, mustard, buttermilk, hot sauce and an egg.
  3. 3Season and marinate the chicken with salt, pepper, garlic powder, onion powder, paprika, cayenne, mustard, buttermilk, hot sauce and an egg.
  4. 4Add seasoning to all-purpose flour for a crispy chicken coating.
  5. 5Add seasoning to all-purpose flour for a crispy chicken coating.
  6. 6Add seasoning to all-purpose flour for a crispy chicken coating.
  7. 7Blend together chipotle adobo and broth.
  8. 8Blend together chipotle adobo and broth.
  9. 9Blend together chipotle adobo and broth.
  10. 10Coat the chicken.
  11. 11Coat the chicken.
  12. 12Coat the chicken.
  13. 13Fry until it's golden and crispy, about seven minutes on medium-low heat.
  14. 14Fry until it's golden and crispy, about seven minutes on medium-low heat.
  15. 15Fry until it's golden and crispy, about seven minutes on medium-low heat.
  16. 16Make the sauce with butter, the chipotle, and honey.
  17. 17Make the sauce with butter, the chipotle, and honey.
  18. 18Make the sauce with butter, the chipotle, and honey.
  19. 19Pour sauce over chicken
  20. 20Pour sauce over chicken
  21. 21Pour sauce over chicken

Ingredients

  • 2 pounds chicken tenders
  • 2 pounds chicken tenders
  • 2 pounds chicken tenders
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon cayenne
  • 0.5 teaspoon cayenne
  • 0.5 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 3 tablespoons hot sauce
  • 3 tablespoons hot sauce
  • 3 tablespoons hot sauce
  • 1 tablespoon mustard
  • 1 tablespoon mustard
  • 1 tablespoon mustard
  • 1 egg
  • 1 egg
  • 1 egg
  • 3 cups neutral oil
  • 3 cups neutral oil
  • 3 cups neutral oil
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon cayenne
  • 1 teaspoon cayenne
  • 3.5 ounces chipotle adobo sauce and peppers blended
  • 3.5 ounces chipotle adobo sauce and peppers blended
  • 3.5 ounces chipotle adobo sauce and peppers blended
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • chipotle sauce
  • chipotle sauce
  • chipotle sauce
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 3 tablespoons honey

Equipment

bowlmeasuring spoonsmeasuring cupblenderfry panplate

Tips

  • Marinate the chicken for 30 minutes or up to 24 hours.
  • Make sure to squeeze each piece of chicken and coat well with seasoned flour.
  • When the oil is hot on medium low heat, fry each piece of chicken until golden brown, turning halfway for about seven minutes.
  • Make sure to fry on medium heat and not high heat, or the outside will burn and the inside of the chicken will be raw.
  • Let the chicken rest 10 minutes.