INGREDIENTS :
12 chicken tenderloins
shortening (or vegetable oil, 6 cups for frying)
Honey-Chipotle Sauce
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper (McCormick makes a powder)
1/2 teaspoon salt
Batter
1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3/4 cup all-purpose flour
Breading
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
DIRECTIONS :
-Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.
-Reduce heat and simmer for 2 minutes.
-Remove from heat.
-Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
-Whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds.
-Whisk in the flour.
-Make the breading by combining all ingredients in another shallow bowl or pie pan.
-When you are ready to fry the chicken, dip each piece of chicken into the batter.
-Lift the chicken out of the batter and let some of the excess drip off.
-Toss the chicken into the dry breading and coat completely.
-Repeat with 2-3 other pieces.
-Carefully drop the breaded chicken 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 steps 8-13 until all the chicken tenders have been cooked.
-When all the chicken tenders are done, drop them into a large glass or metal bowl.
-Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.
