HONEY CHIPOTLE CHICKEN CRISPERS ENJOY DAN:

             HONEY CHIPOTLE CHICKEN CRISPERS by CHEF DAN:

Serves 4

INGREDIENTS:

12 chicken tenders

Vegetable oil for frying

HONEY CHIPOTLE SAUCE.

2/3-cup pure honey

1/4-EACH cup water, and ketchup

1 tablespoon white vinegar

2 teaspoons, EACH ground chipotle powder, and chili powder

1/2teaspoon kosher salt

BATTER:

1 egg, beaten

1/2-cup coconut milk

1/2-cup chicken broth

1-1/2-teaspoon kosher salt

1/4-teaspoon EACH black pepper

Smoked paprika, garlic powder and celery powder

3/4-cup almond flour

BREADING:

1-1/2-cup Panko

1-1/2-teaspoon kosher salt

3/4-teaspoon EACH smoked paprika, chili powder, and garam masala

1/2-teaspooon EACH black pepper, garlic powder, and onion powder.

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   In a sauce-pan combine honey and remaining ingredients.

2.    bring to a boil, reduce heat, simmer for 2 minutes, remove from heat.

3.   In a bowl whisk together egg and next 7 ingredients, mix well.

4.   Whisk in Panko until smooth.

5.   Whisk all the breading ingredients together in a bowl.

6.   Dip each chicken tenders in to the batter, then toss into the breading mixture until fully coated.

7.   Place chicken tender onto a roasting rack in a preheated oven.

8.   Bake for 40 minutes or until internal temperature is 156 F.

9.   Place the cooked chicken tender in a bowl and pour the sauce over the top.

10.                Toss gently to coat.

ENJOY DAN:                                   HEART AND SOUL IN THE KITCHEN!!