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Lantana Grille Chipotle-Raspberry Boneless Chicken Wings

Source of Recipe

Chef Rob Toll


List of Ingredients

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


Recipe

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.