Copy Cat Chile's Honey Chipotle Crispers
Facebook Food Videos are how i have been finding a majority of my new recipes lately. When a recipe popped up for Copycat Chili's Honey Chipotle Crispers I knew I had to try it as these are one of Eddie's Favorites from the restaurant.
The Original Recipe comes from Delish but I have adapted it based on what I had on hand and our love of extra spice :)
INGREDIENTS
Sauce
3/4 c. Agave
1/4 c. Water
2 tbsp. Sriracha ketchup
2 tsp. Adobo (from a can of Chiptole Pepper in Adobo)
1 tbsp. Apple cider vinegar
Chicken
3/4 c. Flour
1/4 tsp. Salt
1/4 tsp. Pepper
1 tsp. Garlic powder
2 Eggs
1 1/2 c. Panko
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
Oil for Frying
Dried Ghost Pepper
DIRECTIONS
1) Make the Honey-Chipotle Sauce by combining all ingredients in a medium-sized saucepan over medium-high heat. Whisk and bring to a boil for about 2-3 minutes, letting it reduce. Remove from heat and set aside to cool.
2) In a Ziplock Bag, combine flour, salt, pepper, garlic powder, and chicken and shake until chicken is fully covered
3) In a bowl add the eggs and beat - In a second bowl, add the panko
4) Heat Oil to 350 degrees
5) Use tongs to dip chicken strips into the egg mixture, then in the panko and cook for about 12 minutes, or until the panko is a deep golden brown and the chicken is fully white and no longer pink or translucent in the center.
6) Place chicken tenders on a plate lined with paper towels to drain off any excess oil. Toss tenders in honey-chipotle sauce, coating each one, and top off with a few shakes of dried ghost pepper
The Original Recipe comes from Delish but I have adapted it based on what I had on hand and our love of extra spice :)
INGREDIENTS
Sauce
3/4 c. Agave
1/4 c. Water
2 tbsp. Sriracha ketchup
2 tsp. Adobo (from a can of Chiptole Pepper in Adobo)
1 tbsp. Apple cider vinegar
Chicken
3/4 c. Flour
1/4 tsp. Salt
1/4 tsp. Pepper
1 tsp. Garlic powder
2 Eggs
1 1/2 c. Panko
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
Oil for Frying
Dried Ghost Pepper
DIRECTIONS
1) Make the Honey-Chipotle Sauce by combining all ingredients in a medium-sized saucepan over medium-high heat. Whisk and bring to a boil for about 2-3 minutes, letting it reduce. Remove from heat and set aside to cool.
2) In a Ziplock Bag, combine flour, salt, pepper, garlic powder, and chicken and shake until chicken is fully covered
3) In a bowl add the eggs and beat - In a second bowl, add the panko
4) Heat Oil to 350 degrees
5) Use tongs to dip chicken strips into the egg mixture, then in the panko and cook for about 12 minutes, or until the panko is a deep golden brown and the chicken is fully white and no longer pink or translucent in the center.
6) Place chicken tenders on a plate lined with paper towels to drain off any excess oil. Toss tenders in honey-chipotle sauce, coating each one, and top off with a few shakes of dried ghost pepper
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