Alfredo Garcia

Honey Chipotle Chicken Tenders

chipotle peppers in adobo sauce, mashed/blended

Add chicken tenders to large bowl, along with 1 tsp of each of the seasonings, the chipotle sauce, buttermilk & mix to combine. Marinate for at least 1 hour & up to overnight.

In another large bowl, add the flour, corn starch & 1 teaspoon each of all the seasonings. Whisk to combine.

To a large pot/pan, add the oil & set to a medium high heat while you start dredging the tenders.

To dredge the tenders, pass them through the flour mixture, then back through the buttermilk mixture, then back through the flour mixture.

Fry the tenders for 3-5 minutes per side. Place them on a wire rack over a baking sheet while you fry all the tenders. Place them in a warm oven in 250 degrees while you make the sauce.

To make the sauce, purée the can of chipotle peppers with 6 garlic cloves, 1/4 onion, soy sauce, 1 tsp each of salt & pepper.

To a large skillet, add the butter, once melted, add in the honey, then the puréed chipotle pepper mixture. Mix to combine & let simmer for 5 minutes.

To serve, dip the tenders into the sauce to coat on both sides.