Chipotle Honey Chicken Crispers

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves: 4 servings

12 chicken tenderloins
6-8 cups Canola oil or shortening
1 egg
½ cup milk
½ cup chicken broth
1¼ teaspoons salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¾ cup flour
1½ cups flour
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
Honey Chipotle Sauce
⅔ cup honey
¼ cup water
¼ cup ketchup
1 tablespoon apple cider vinegar
1-2 teaspoon chipotle chili powder*
½ teaspoon salt
½ teaspoon hot sauce
In a small saucepan combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce. Bring to a simmer and cook for 2 minutes, stirring frequently. Remove from heat.
To make batter, in a medium bowl whisk together egg, milk, chicken broth,salt, pepper, and garlic powder. Whisk in flour.
Combine all ingredients for breading in a pie plate and mix well.
Heat oil in a Dutch oven to 350 degrees. Dip chicken in batter and then roll to coat in breading.
Fry 4 at a time, frying until golden brown and cooked through, about 4 minutes.
Place cooked chicken tenderloins in a large bowl and toss with honey chipotle sauce.


*Make chipotle powder by grinding dried chiles in a spice or coffee grinder till a fine powder.