Chicken
Chili's Inspired Honey-Chipotle Chicken Crispers
Crispy battered chicken tenders tossed in a glossy sweet-smoky honey-chipotle sauce with adjustable heat.
Inspired by Chili's Grill & Bar
Prep
30 min
Cook
22 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 15 ingredients
- • 1 1/2 pounds chicken tenderloins
- • 1 cup buttermilk
- • 1 1/2 cups all-purpose flour
- • 1/2 cup cornstarch
- • 1 teaspoon baking powder
- • 1 teaspoon paprika
- • 1 teaspoon kosher salt
- • 1 large egg
- • 3/4 cup cold sparkling water
- • Neutral frying oil
- • 1/2 cup honey
- • 2 tablespoons chipotle peppers in adobo, finely minced
- • 2 tablespoons ketchup
- • 1 tablespoon apple cider vinegar
- • 1 tablespoon unsalted butter
View ingredient-by-ingredient match
- 1 1/2 pounds chicken tenderloinsMissing
- 1 cup buttermilkMissing
- 1 1/2 cups all-purpose flourMissing
- 1/2 cup cornstarchMissing
- 1 teaspoon baking powderMissing
- 1 teaspoon paprikaMissing
- 1 teaspoon kosher saltMissing
- 1 large eggMissing
- 3/4 cup cold sparkling waterMissing
- Neutral frying oilMissing
- 1/2 cup honeyMissing
- 2 tablespoons chipotle peppers in adobo, finely mincedMissing
- 2 tablespoons ketchupMissing
- 1 tablespoon apple cider vinegarMissing
- 1 tablespoon unsalted butterMissing
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Method
Recipe notes
Sauce only the amount being eaten immediately because honey softens fried batter as it sits. Starting with one tablespoon chipotle creates moderate warmth; add more after tasting for a smokier finish.
Planning, storage, and serving
Storage and reheating
Refrigerate chicken and sauce separately for up to 3 days. Re-crisp chicken in a 400 F oven, reheat sauce gently, and combine only after both are hot.
Make-ahead tips
Prepare sauce and dry coating up to 3 days ahead. Keep them separate and mix the wet batter only when the frying oil is ready.
What to serve with it
- - Sweet corn
- - Seasoned fries
- - Cool ranch slaw
Equipment needed
- - Heavy pot
- - Deep-fry thermometer
- - Small saucepan and wire rack
Difficulty explained
Coordinating frying temperature with a sticky finishing sauce requires attention, but separate make-ahead components keep the workflow manageable.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Tossing all chicken too early turns the crisp batter soft before serving.
- Adding cold sauce to hot chicken cools the crust and prevents an even glossy coating.
- Chipotle intensity varies by brand, so adding the full amount without tasting can overwhelm the honey.
Nutrition Context
- Chicken contributes protein, while batter, frying oil, and honey make this a richer sweet-savory entree.
- Using sauce as a light glaze rather than a soak reduces added sugar and sodium per portion.
FAQ
How spicy is the glaze?
Two tablespoons chipotle is medium-hot; begin with one tablespoon for a gentler smoky sweetness.
Why sauce at the last minute?
Honey pulls moisture into the crust, so late tossing preserves the crisp texture.
Can I make extra sauce?
Yes. Refrigerate it up to one week and warm gently before using.
Can I air fry these?
Use a panko-style coating, oil it well, and air fry until 165 F before glazing.
What balances the heat?
Cool ranch slaw, corn, or a creamy dip balances the smoky chipotle.
What sides pair best with this dish?
Good pairings include Sweet corn; Seasoned fries; Cool ranch slaw. Choose one or two based on how substantial you want the meal to be.