Chili's Honey Chipotle Chicken Crispers

Name: Chili's Honey Chipotle Chicken Crispers (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Fusion
Ingredients: 1.5 lbs Organic boneless skinless chicken thighs; 1 cup Buttermilk; 1 tbsp Louisiana-style hot sauce; 1 cup Rice flour; 1/2 cup Potato starch; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 1 tsp Dried thyme; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Wildflower honey; 3 tbsp Chipotle peppers in adobo sauce-minced; 2 tbsp Apple cider vinegar; 1 tbsp Tamari; 1 tsp Worcestershire sauce; 1/4 tsp Liquid smoke; 1 cup Refined avocado oil-for frying

⏱1h 30m

👥4

🔥750 cal

Hard

🍽️Fusion

An elevated version of Chili's Honey Chipotle Chicken Crispers, featuring a refined spice blend, a complex sauce, and a double-fry technique for maximum crispiness.

1.5 lbs Organic boneless skinless chicken thighs

1 cup Buttermilk

1 tbsp Louisiana-style hot sauce

1 cup Rice flour

1/2 cup Potato starch

See all 19 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥750 cal

Hard

🍽️Fusion

An elevated version of Chili's Honey Chipotle Chicken Crispers, featuring a refined spice blend, a complex sauce, and a double-fry technique for maximum crispiness.

#Chicken #Crispers #Honey Chipotle #Fried #Buttermilk #Double-Fried

Instructions

Cut chicken thighs into roughly 1-inch pieces.
In a bowl, combine chicken and buttermilk with hot sauce. Marinate for at least 4 hours, or overnight.
In a separate bowl, combine all Chicken dry ingredients.
In a separate bowl, whisk together all Sauce ingredients.
Heat avocado oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Dredge marinated chicken in the flour mixture, ensuring it's fully coated.
Fry the chicken in batches for 4-5 minutes, until lightly golden. Remove and drain on a wire rack.
Increase oil temperature to 375°F (190°C).
Fry the chicken again for 2-3 minutes, until deeply golden brown and crispy. Remove and drain on a wire rack.
Pour the Sauce over the fried chicken and toss to coat. Serve immediately.

Ingredients

1.5 lbs 680 g Organic boneless skinless chicken thighs
1 cup 240 mL Buttermilk
1 tbsp 15 mL Louisiana-style hot sauce
1 cup 120 g Rice flour
1/2 cup 60 g Potato starch
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Dried thyme
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 cup 120 mL Wildflower honey
3 tbsp 45 mL Chipotle peppers in adobo sauce-minced
2 tbsp 30 mL Apple cider vinegar
1 tbsp 15 mL Tamari
1 tsp 5 mL Worcestershire sauce
1/4 tsp 1.25 mL Liquid smoke
1 cup 240 mL Refined avocado oil-for frying

Equipment

Large, heavy-bottomed pot or deep fryer
Mixing bowls
Wire rack
Thermometer

Instructions

Cut chicken thighs into roughly 1-inch pieces.
In a bowl, combine chicken and buttermilk with hot sauce. Marinate for at least 4 hours, or overnight.
In a separate bowl, combine all Chicken dry ingredients.
In a separate bowl, whisk together all Sauce ingredients.
Heat avocado oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Dredge marinated chicken in the flour mixture, ensuring it's fully coated.
Fry the chicken in batches for 4-5 minutes, until lightly golden. Remove and drain on a wire rack.
Increase oil temperature to 375°F (190°C).
Fry the chicken again for 2-3 minutes, until deeply golden brown and crispy. Remove and drain on a wire rack.
Pour the Sauce over the fried chicken and toss to coat. Serve immediately.

Nutrition per serving

Calories 750

Ratings & Reviews

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Chili's Honey Chipotle Chicken Crispers

Chili's Honey Chipotle Chicken Crispers

Ratings & Reviews

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