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.
BROWN SUGAR & CHIPOTLE GLAZED CHICKEN TENDERS
FOR THE SAUCE:
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
FOR THE CHICKEN:
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.