Chili’s Honey Chipotle Chicken Crispers

• 분량: 6 servings
• 총 시간: 50 minutes

재료

1/2 c. honey

1/3 c. chipotle chiles in adobo sauce

2 tbsp. ketchup

1 tbsp. apple cider vinegar

1 1/2 lb. boneless, skinless chicken breasts, cut into 1" strips

Kosher salt

Freshly ground black pepper

1 1/2 c. (180 g.) all-purpose flour

1/4 c. cornstarch

2 tsp. baking powder

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1 c. buttermilk

2 c. vegetable oil

Fries and ranch dressing, for serving (optional)

방향

Honey-Chipotle Sauce

In a blender, blend honey, chiles, ketchup, vinegar, and 1/4 cup water until smooth and bright red.

Transfer sauce to a small pot. Bring to a boil over medium heat and cook, whisking occasionally, until reduced by one-third, 2 to 3 minutes. Let cool.

Crispy Chicken

Season chicken with salt and pepper. Place flour in a shallow bowl. Lightly dredge chicken in flour. Transfer to a wire rack set in a baking sheet and let rest 5 minutes.

Meanwhile, add cornstarch, baking powder, garlic powder, and paprika to remaining flour; season with salt and pepper and whisk until combined. Into a second shallow bowl, pour buttermilk. Add 1 tablespoon flour mixture to buttermilk and whisk until combined.

Dip chicken into buttermilk mixture, then dredge in flour mixture, shaking off excess.

In a large, high-sided skillet fitted with a deep-fry thermometer, over medium-high heat, heat oil until thermometer registers 350°.

Working in batches, fry chicken, turning halfway through, until golden brown and a crispy crust forms, 2 to 3 minutes per side. Return chicken to wire rack.

In a large bowl, toss chicken with sauce until coated. Divide chicken among plates or transfer to a platter. Serve with fries and ranch dressing alongside (if using).

영양 정보

• 칼로리: 1062
• 지방 전체: 81 g
• 포화 지방: 6 g
• 트랜스 지방: 1 g
• 콜레스테롤: 86 mg
• 나트륨: 735 mg
• 탄수화물 전체: 55 g
• 식이섬유: 1 g
• 총 당류: 27 g
• 단백질: 30 g