Chili’s Honey Chipotle Chicken Crispers

• servings: 6 servings
• total time: 50 minutes

Ingredients

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)

Directions

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).

Nutrition

• Calories: 1062
• Total Fat: 81 g
• Saturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 86 mg
• Sodium: 735 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 1 g
• Total Sugars: 27 g
• Protein: 30 g