Honey Chipotle Chicken Crispers with Cajun Pasta

Ingredients

• chicken breast tenderloins (Cleaned; amount not stated)
• salt (Used in the wet batter, dry coating, chicken seasoning, sauce, and pasta; amount not stated)
• black pepper (Amount not stated)
• sazon seasoning (Amount not stated)
• garlic powder (Amount not stated)
• onion powder (Amount not stated)
• smoked paprika (Amount not stated)
• paprika (Regular paprika; amount not stated)
• 0.5 cup chicken stock (OCR appears to show 1/2 cup)
• milk (Amount not stated)
• mustard (Amount not stated)
• 1.5 cups all-purpose flour (For the dry coating)
• 0.25 cup cornstarch (For the dry coating)
• Cajun seasoning (Used in the dry coating and pasta; amount not stated)
• garlic (For the honey-chipotle sauce and pasta; amount not stated)
• butter (For sautéing the sauce aromatics, onions, and garlic; amount not stated)
• chipotle pepper sauce (OCR identifies sauce from chipotle peppers; amount not stated)
• 0.75 cup honey (OCR appears to show 3/4 cup)
• 1 tbsp rice vinegar (For the sauce)
• 0.25 cup water (Mixed with cornstarch for the sauce)
• 4 tbsp cornstarch (Mixed with the water to thicken the sauce)
• onion (For the Cajun pasta; amount not stated)
• lemon juice (Amount not stated)
• heavy cream (Amount not stated)
• Parmesan cheese (Mixed into and sprinkled over the pasta; amount not stated)
• mozzarella cheese (For the pasta sauce; amount not stated)
• pasta (Type and amount not stated)
• Roma tomatoes (Amount not stated)
• green onions (For topping; amount not stated)

Steps

1. 1

   Season the chicken breast tenderloins with salt, black pepper, sazon, garlic powder, onion powder, smoked paprika, and regular paprika.

2. 2

   Prepare the wet batter by combining the seasoned chicken-batter seasonings with chicken stock, milk, and mustard. Mix until well combined.

3. 3

   Prepare the dry coating by combining the flour, cornstarch, the same seasonings, and Cajun seasoning.

4. 4

   Marinate the chicken in the wet batter for a little while.

5. 5

   Working with one tenderloin at a time, transfer the chicken directly from the wet batter into the dry mixture. Coat thoroughly and let the coated chicken sit briefly so the coating adheres well.

6. 6

   Fry the coated chicken tenders until crisp and cooked through. The source does not state the frying temperature or cooking time.

7. 7

   For the honey-chipotle sauce, sauté garlic in butter over medium-high heat.

8. 8

   Add the chipotle pepper sauce, honey, rice vinegar, cornstarch mixed with water, salt, and black pepper. Stir to combine.

9. 9

   Let the sauce simmer until it becomes thick.

10. 10

    Toss the fried chicken crispers in the thickened sauce until they are evenly glazed.

11. 11

    For the Cajun pasta, sauté the onion in butter.

12. 12

    Add garlic seasoning and salt, then add the chicken tenderloins.

13. 13

    Season the chicken with salt and black pepper, then add lemon juice.

14. 14

    Pour in the heavy cream and season with the previously used seasonings and Cajun seasoning.

15. 15

    Add Parmesan and mozzarella cheeses. Cook until the sauce becomes thick.

16. 16

    Toss the thickened sauce with the cooked pasta.

17. 17

    Add Roma tomatoes to the pasta.

18. 18

    Top the pasta with Parmesan cheese, green onions, and the honey-chipotle chicken crispers.

Notes

The video directs viewers to a full recipe on the creator’s Substack, but that recipe text was not provided here. Several quantities, the pasta type and amount, frying temperature and time, and the chicken quantity are therefore unavailable. The OCR quantity for chicken stock appears to be 1/2 cup, and the honey quantity appears to be 3/4 cup.

Nutrition per serving

• main
• chicken
• pasta
• American
• restaurant-style
• fried
• spicy
• comfort food