October 22, 2011 in chicken
Get ready to have your mind blown.
(Unless you don’t love Chili’s as much as I do. In which case, we cannot be friends any longer.)
Back when the husband & I just had the one kid, we used to drop him off at my parents once a week and we would go out to eat. And we’d always go to Chili’s because we’re kind of obsessed with Chili’s. I know, I know, it’s not cool to love a chain restaurant this much but I can’t help it! I love it!
But anyway, we would both order their Chipotle-Honey Chicken Crispers which are these awesomely fried chicken pieces that are covered in a sticky sauce that’s sweet and spicy and just plain delicious. Then, I don’t know if my tastes changed or if their recipe changed but one day, I couldn’t handle how spicy it was. This was back in the days before everyone and their mother had a food blog so as much as I searched, I couldn’t find a recipe for the chicken we loved so much.
When I found this recipe, I knew I had to make it. Immediately.
Y’all, it is spot on. And the best part? I didn’t add the full amount of chipotle powder the recipe calls for so I was actually able to eat some! I’m not a fan of frying (because omg, the mess, the smell, all of it annoys me!) but this was worth it. The husband said that he’s never going to Chili’s again after tasting my version! That’s a definite winner!
(The batter & breading is a lot of prep – I really think you could get away with a lot less, but I’m including the recipe as I made it. Next time, I’m going to do something similar to the Bang Bang Shrimp I posted but with paprika in the breading mixture. That one was a lot quicker and easier. Let me know if you make this using a different batter/breading and how it turns out!)