Lantana Grille Chipotle-Raspberry Boneless
Chicken Wings
2 pounds chicken tenderloins, boneless
1 cup cornstarch
2 cups raspberry preserves
4 ounces chipotle chilies in adobo sauce, 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
1 quart canola oil
Toss chicken tenderloins with cornstarch. In a saucepan, heat oil to
375 degrees. 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. Source: Chef Rob Toll, Lantana
Grille, Phoenix, Arizona |