
You can’t always get yourself to Chili’s when you’re craving their signature chicken crispers...or can you? We’ll let you decide, but we can offer this homemade honey chipotle chicken copycat when you feel like staying in. They're perfect for when you’re in the mood for quick, casual dining at home or need a weeknight dinner that will hit the spot. They have all the flavors and textures you’d expect from a chicken tender and can stand alone with their crispy exterior and juicy interior. When paired with this sweet, smoky, tangy honey-chipotle sauce, you might eat a few too many, which is definitely a good thing! Our version is a bit on the spicier side, so feel free to reduce the chipotle chiles in adobo sauce by a couple of tablespoons for a milder flavor. Here are some tips on how to make them.
The chicken:
Sometimes, chicken breast gets a reputation for being dry, but for a juicy fried chicken tender, it’s essential to take the time to let the chicken absorb its seasoning. We call for at least 5 minutes, but you could even let it rest overnight, similar to a dry brine you might use for roast chicken. Just because it's chicken tenders doesn’t mean they don't deserve a little TLC!
The breading:
After seasoning the chicken with salt and pepper, dredge each piece of chicken in flour and, again, let it rest for a few minutes. Many of the best fried chicken recipes call for a buttermilk brine, which tenderizes the chicken. We are creating a shortcut with the final dredge—a flour mixture of paprika, garlic powder, baking soda, and cornstarch. The baking soda, combined with the buttermilk, will create a slight rise in the crust, and the cornstarch will work overtime during the frying, helping to draw out any excess moisture from the flour, which creates even more crispness.
The frying:
The ideal oil temperature for any deep frying is 350° for chicken. These pieces will cook quickly, so turn over each piece after 3 minutes of cooking on each side or until golden brown and crispy. Let the tenders rest over a wire rack for a few minutes before tossing in the honey-chipotle sauce.
Did you try making this? Let us know how it went in the comments!
Ingredients
Honey-Chipotle Sauce
- 1/2 cup
honey
- 1/3 cup
chipotle chiles in adobo sauce
- 2 Tbsp.
ketchup
- 1 Tbsp.
apple cider vinegar
Crispy Chicken
- 1 1/2 lb.
boneless, skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
- 1 1/2 cups
(180 g.) all-purpose flour
- 1/4 cup
cornstarch
- 2 tsp.
baking powder
- 1/2 tsp.
garlic powder
- 1/2 tsp.
smoked paprika
- 1 cup
buttermilk
- 2 cups
vegetable oil
Fries and ranch dressing, for serving (optional)
Directions
Honey-Chipotle Sauce
- Step 1In a blender, blend honey, chiles, ketchup, vinegar, and 1/4 cup water until smooth and bright red.
- Step 2Transfer 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
- Step 1Season 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.
- Step 2Meanwhile, 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.
- Step 3Dip chicken into buttermilk mixture, then dredge in flour mixture, shaking off excess.
- Step 4In a large, high-sided skillet fitted with a deep-fry thermometer, over medium-high heat, heat oil until thermometer registers 350°.
- Step 5Working 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.
- Step 6In 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).

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