Honey-Chipotle Chicken Crispers
Ingredients
1 pound boneless, skinless chicken breasts
6 cups vegetable oil, for frying
Honey-Chipotle Sauce
⅔ cup honey
¼ cup water
¼ cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle powder
½ teaspoon salt
Batter
1 egg, beaten
½ cup whole milk
½ cup chicken broth
1½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¾ cup all-purpose flour
Breading
1½ cups all-purpose flour
1½ teaspoons salt
¾ teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
Instructions
To make sauce:
- Combine all sauce ingredients and bring to a boil. Reduce heat to a simmer, cook for 2 minutes. Remove from heat and set aside.
To cook chicken:
- Heat oil in fryer or Dutch oven to 350 degrees F.
- Whisk together all ingredients for the batter, excluding flour, in a shallow bowl. Whisk in the flour until smooth.
- Make the breading by combining all ingredients in another shallow bowl or pie pan.
- Cut the chicken into bite size nuggets. Dip each piece of chicken into the batter, allowing the excess to drip off. Toss the chicken into the dry breading and coat completely.
- Carefully drop the breaded chicken (5 or 6 pieces at a time) into the hot oil and fry for 4 minutes, or until golden brown.
- Remove chicken from oil and allow to drain on paper towels.
- Repeat until all chicken has been cooked.
- Place chicken into a bowl and pour the sauce over top, toss gently to coat. Serve nice and hot with ranch, if desired.
