12 chicken tenderloins
6-8 cups Canola oil or shortening
½ cup milk
½ cup chicken broth
1¼ teaspoons salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¾ cup flour
1½ cups flour
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
Honey Chipotle Sauce
⅔ cup honey
¼ cup water
¼ cup ketchup
1 tablespoon apple cider vinegar
1-2 teaspoon chipotle chili powder
½ teaspoon salt
½ teaspoon hot sauce
In a small saucepan combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce. Bring to a simmer and cook for 2 minutes, stirring frequently. Remove from heat.
To make batter, in a medium bowl whisk together egg, milk, chicken broth,salt, pepper, and garlic powder. Whisk in flour.
Combine all ingredients for breading in a pie plate and mix well.
Heat oil in a Dutch oven to 350 degrees. Dip chicken in batter and then roll to coat in breading.
Fry 4 at a time, frying until golden brown and cooked through, about 4 minutes.
Place cooked chicken tenderloins in a large bowl and toss with honey chipotle sauce.