HONEY CHIPOTLE CHICKEN TENDERS RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Set a wire cooling rack over a jellyroll pan then spray it with cooking spray. In a medium non-stick saucepan, whisk together all the Chipotle Sauce ingredients. Set aside for now. In 3 separate bowls, put the flour in one, whisked eggs in another, and Panko crumbs in the other one. Set aside. Season chicken with a little salt and pepper. Dredge chicken in the flour, then dip into egg, and lastly coat with the bread crumbs. Place coated chicken tenders on the wire rack in the jellyroll pan. Bake for about 20 minutes. Remove from oven and carefully flip the chicken strips over and bake for another 10 minutes, or until chicken is done and golden. While the chicken strips are baking, bring the sauce mixture to a light boil over medium heat; then reduce heat to low/medium-low and let simmer to reduce and thicken slightly, whisking frequently. When chicken strips are finished baking, dip chicken strips in sauce and serve warm. (Optional, after dipping chicken in the sauce, I placed them back on the rack and oven broiled for a couple of minutes then served.) NOTE: Dipping the chicken in the sauce will soften the Panko coating somewhat, so for a crispier coating you may opt to just spoon the sauce over the chicken at serving time.
SLOW COOKER HONEY CHIPOTLE CHICKEN SLIDERS
Honey chipotle chicken sliders made in the slow cooker
Provided by Kate @ I Heart Eating
Categories Main Course
Time 8h10m
Number Of Ingredients 13
Steps:
- Add sliced onion to the bottom of slow cooker. I use a 5 quart oval slow cooker.
- Place chicken over sliced onions.
- Sprinkle chicken with salt and pepper. I use about 1/2 teaspoon each salt and pepper.
- Add all of the sauce ingredients to a blender, and blend until well-combined.
- Cover, and chill half of sauce.
- Pour remaining half sauce over chicken.
- Cover, and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Shred meat, and return to slow cooker.
- Add remaining half sauce.
- Turn slow cooker to WARM, and let sit in sauce until warmed through.
Nutrition Facts : ServingSize 1 serving, Calories 283 kcal, Carbohydrate 22 g, Protein 36 g, Fat 4 g, Cholesterol 108 mg, Sodium 574 mg, Sugar 20 g
HONEY CHIPOTLE CHICKEN SLIDERS RECIPE
Today's Honey Chipotle Chicken Sliders Recipe taste amazing plus they're simple to make!
Provided by Ruthie A Knudsen
Categories Main Dish
Time 8h15m
Number Of Ingredients 9
Steps:
- Coat ceramic insert of slow cooker with cooking spray, turn to high.
- Add chicken breasts, combine remaining ingredients in mixing bowl, pour over chicken.
- Cover with lid and cook for 6-8 hours on low or 3-4 hours on high.
- Shred with 2 forks, place chicken back in the juices in slow cooker so it remains moist.
- Serve on slider buns with a sprinkle of cilantro and cojita cheese.
- Enjoy your Honey Chipotle Chicken Sliders Recipe!
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 178 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHICKEN CHIPOTLE SLIDERS
Steps:
- For the chipotle aioli: Process the mayonnaise, cilantro, lime juice, honey, chipotle peppers and adobo sauce in a food processor until combined. Refrigerate for at least 1 hour.
- For the sliders: Line a baking sheet with parchment. In a large mixing bowl, combine the chicken, taco season and oil. Form 12 patties roughly 1/2-inch thick and place them on the prepared baking sheet. Refrigerate for 30 to 60 minutes.
- Prepare a grill for medium direct heat. Grill the sliders until the edges start to turn a lighter white and the juices pool at the top, about 3 minutes. Flip the sliders and place a piece of cheese on each. Remove the sliders when the cheese is melted and the internal temperature of the chicken hits 165 degrees F on an instant-read thermometer.
- Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun.
HONEY-CHIPOTLE CHICKEN SLIDERS
Sweet and tangy chipotle chicken sliders.
Provided by CAL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 19
Steps:
- Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
- Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
- Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.
Nutrition Facts : Calories 525 calories, Carbohydrate 76.8 g, Cholesterol 94.9 mg, Fat 14.8 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 2.9 g, Sodium 1184.1 mg, Sugar 26.6 g
HONEY JALAPEñO CHICKEN SLIDERS RECIPE BY TASTY
These sliders are made with ground chicken, stuffed with Monterey Jack cheese and jalapeños, topped with an easy-to-make slaw, and glazed with honey butter for a sweet, savory, and spicy snack.
Provided by Tikeyah Whittle
Categories Appetizers
Time 55m
Yield 12 servings
Number Of Ingredients 22
Steps:
- Make the chicken burger: Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, salt, pepper, paprika, Worcestershire sauce, garlic, and onion. Mix well until evenly distributed.
- Lightly grease a baking sheet with nonstick spray.
- Press half of the chicken mixture into an 11 x 10-inch (23 x 21 cm) rectangle in the center of the prepared baking sheet. Evenly sprinkle the cheese over the chicken patty and layer the jalapeños on top. Top with the remaining chicken mixture, spreading evenly.
- Bake the chicken burger for 30-40 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for 5 minutes.
- While the burger cooks, make the sauce and slaw. For the sauce, mix together the mayonnaise, Dijon, and honey in a small bowl.
- For the slaw, toss together the green and red cabbage and carrots in a medium bowl. Add the salt and rice vinegar and toss well.
- Using a serrated knife, gently cut the slider buns in half to create a large top and bottom bun for the burger. Spread the bottom bun with the some of the sauce.
- Using a spatula, transfer the burger patty to the bottom bun. Top with the slaw, drizzle with the remaining sauce, and cover with the top bun.
- Make the glaze: In a small bowl, mix together the melted butter, honey, and sesame seeds. Brush the glaze over the top bun.
- Slice between each row of buns, creating 12 sliders.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 294 calories, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 21 grams, Sugar 10 grams
HONEY AND ALE PULLED CHICKEN SLIDERS
Score big with your guests with a little bit of sweet heat! This recipe works well for a football party-the extra liquid in the slow cooker keeps the chicken nice and juicy all day long. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Appetizers
Time 6h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours. Remove meat; when cool enough to handle, shred with 2 forks., Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Add chicken to the sauce; toss to coat. Serve on buns. Add pickles and additional Sriracha sauce if desired.
Nutrition Facts : Calories 224 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 357mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein.
HONEY CHIPOTLE CHICKEN POPPERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, chili powder, flour, eggs, oil, honey, water, hot sauce, ketchup, chipotle chili powder
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 10 poppers
Number Of Ingredients 13
Steps:
- Slice chicken breasts into bite-sized chunks.
- Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
- Place the flour and eggs into separate bowls.
- Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
- Heat oil in a large pot over medium-high heat.
- Fry the chicken pieces until deep-golden brown and crispy.
- Set aside on a paper towel to drain.
- In a pan over medium heat, mix together the honey, water, hot sauce, ketchup, and chipotle powder. Bring the sauce to a simmer, and cook for one minute.
- Toss the chicken in the sauce until evenly glazed.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 20 grams, Fat 5 grams, Fiber 0 grams, Protein 13 grams, Sugar 9 grams
HONEY CHIPOTLE BARBECUE CHICKEN SANDWICHES
From Cooking Light. I made this the other night and it was really yummy. It has a little spice to it, but it's not ultra spicy. Enjoy!
Provided by ChefDarlingNikki
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm.
- Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use.
- Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through.
- Preheat broiler.
- Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.
Nutrition Facts : Calories 413.4, Fat 11.5, SaturatedFat 4.2, Cholesterol 79.2, Sodium 560.4, Carbohydrate 41.6, Fiber 1.9, Sugar 18.4, Protein 35.2
HONEY-CHIPOTLE CHICKEN
Shredded chicken in a honey-chipotle sauce that I usually use in burritos.
Provided by Randy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h40m
Yield 6
Number Of Ingredients 5
Steps:
- Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
- Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
- Cook in the slow cooker on Low for 5 hours.
- Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
- Continue to cook on Low until cooked through, about 30 minutes more.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 40.6 g, Cholesterol 58.5 mg, Fat 2.9 g, Fiber 10.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 635.3 mg, Sugar 15.5 g
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