Chipotle Raspberry Boneless Chicken " Wings" Recipe #179720
Found this when searching for a copycat chipotle raspberry sauce. I'm estimating number of servings & cook times. Recipe source: Chef Rob Toll, Lantana Grille, Phoenix, AZ
by SusieQusie
30 min | 15 min prep
SERVES 6
- 2 lbs chicken tenderloins, boneless
- 1 cup cornstarch
- canola oil (for frying)
- 2 cups raspberry preserves
- 4 ounces chipotle chiles in adobo, pureed
- 1/2 cup cholula hot sauce
- 1 cup unsalted butter, melted
- 1/4 cup cilantro, chopped
- 2 cups jicama, julienned
- 1 1/2 cups bleu cheese salad dressing
- Toss chicken tenderloins with cornstarch.
- In a large skillet, heat oil to 375 degrees F.
- Add chicken; cook until crisp.
- Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter. Add cilantro.
- Toss fried chicken in raspberry preserves mixture.
- Serve chicken with jicama and bleu cheese dressing.
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5 stars