Ingrédients pour Chipotle Raspberry Boneless Chicken Wings
- 1 lb boneless, skinless chicken tenderloins
- 1/4 cup cornstarch
- Canola Oil
- 1 cup raspberry preserves
- Chipotle Chiles In Adobo
- Hot Sauce
- Unsalted Butter
- 1/4 cup chopped fresh cilantro
- Sliced jicama (amount to taste)
- Bleu Cheese Salad Dressing
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Comment préparer Chipotle Raspberry Boneless Chicken Wings
- Toss 1 lb boneless, skinless chicken tenderloins with 1/4 cup cornstarch until evenly coated.
- Heat 2 cups vegetable oil in a large skillet to 375°F (190°C).
- Carefully add chicken tenderloins to the hot oil in batches, ensuring not to overcrowd the pan.
- Fry chicken for 5-7 minutes, turning occasionally, until golden brown and crispy.
- While chicken fries, whisk together 1 cup raspberry preserves, 2 tablespoons chipotle puree (from canned chipotles in adobo sauce), 1 tablespoon Cholula hot sauce (or your favorite hot sauce), and 1/4 cup melted unsalted butter in a medium bowl.
- Stir in 1/4 cup chopped fresh cilantro.
- Once chicken is cooked, transfer it to a large bowl and gently toss with the raspberry chipotle sauce until evenly coated.
- Serve immediately with your favorite sides, such as sliced jicama and bleu cheese dressing.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
219g
Fat
131g
Carbs
33g
