Sunday, April 14, 2013

I Like it Sweet & Spicy

I am usually a creature of habit when it comes to frying chicken.  It's either Buttermilk Fried Chicken or Boneless Buffalo Wings.  But I cook three meals a week for another family, and, quite frankly, I was starting to run out of ideas.  So I went in the kitchen the other day to check out the situation.  I found chicken, brown sugar, and chipotle peppers.

Anytime I ask my husband what he wants for dinner, he says fried chicken.  That popped into my head when I saw the chicken.  So I thought to myself, what the heck, let's get crazy up in here!  Chicken tenders glazed in a brown sugar and chipotle sauce.  My goodness gracious, what a genius thought that was.  This combination, paired with a hint of lime, was a delight on the tastebuds.  My husband ate the majority of these before the rest of dinner was ready.  I did manage to snatch a couple before he ate them all.

So, if you're looking for a sweet and spicy, slightly tangy new way to cook chicken, this is it.

1 T onion powder
1 C brown sugar
2 chipotles in adobo, chopped
1 T dijon mustard
Salt & pepper to taste
3/4 C ketchup
1 T garlic powder
3 T lime juice
2 C water

1 lb chicken tenders
2-3 C flour
3 T cajun seasoning, divided (I like Emeril's homemade Creole Seasoning recipe)
Buttermilk, to cover the chicken
Peanut oil, for frying

Put the chicken tenders in a 9 x 13 casserole pan.  Cover them with buttermilk and sprinlke 2 T cajun seasoning over the tenders.  Mix to combine.  Marinate for at least one hour.

For the sauce, combine the sauce ingredients in a pot.  Bring to a boil, then reduce heat to medium low.  Simmer about 45 minutes or until thickened and reduced.  Remove from heat.

Mix the flour and 1 T cajun seasoning together.  Dredge the chicken in the flour mixture, back into the buttermilk, and back into the flour. When all of the chicken is dredged, lay it on a sheet pan and cover it with plastic wrap.  Let it sit about 30 minutes so that the coating forms a paste.

Preheat the peanut oil to 350 degrees.  Fry the chicken tenders about 5-7 minutes or until browned and cooked through, then drain on paper towels.  When all the tenders are cooked, pour the sauce over them and stir to coat.


  1. Can you use vegitable oil?

    1. You sure can use vegetable oil. I use peanut oil because I like the flavor it gives, but vegetable oil will work just as well. Thank you for asking!

  2. Is there a gluten-free version for this?

    1. Hi. I am not all that familiar with gluten-free products. However, occasionally the bakery I work at will use a gluten-free flour substitute for cakes. I haven't used it myself, so I'm not sure of what the outcome will be. However, if you try it, please let me know. I'm sure I have readers wondering the same thing. Thank you for the question!

  3. Is there a way to make this without frying?

    1. You could skip the soaking in buttermilk and the breading altogether. I would cook the chicken in some butter or olive oil or even bake it and then coat it with the sauce. Enjoy!

  4. This looks like a great idea for the game today, thank you.