Chipotle Honey Chicken Crispers

Table of Contents

Intro

If you’ve ever had a craving for the sweet-and-smoky flavor of Chipotle Honey Chicken Crispers, you know they’re irresistible — crispy fried chicken strips coated in a sticky, glossy sauce that balances smoky chipotle heat with rich honey sweetness. This dish takes the comfort of chicken tenders and upgrades it into a bold, flavor-packed meal perfect for game day, parties, or a family dinner that feels like takeout but tastes even better at home.

This version gives you two options: deep-fry for maximum crunch, or bake/air-fry for a lighter take. Either way, the result is golden-brown chicken with a crave-worthy glaze you’ll want to drizzle over everything.

Prep: 10 minutes

Sauce: 5–6 minutes

Cooking Chicken: 10–22 minutes (depending on method)

Saucing & Serving: 3 minutes

Total: ~25–35 minutes

Ingredients (Serves 4)

For the Chicken Crispers:

1 lb (450 g) chicken tenders or boneless chicken breasts cut into strips

1 cup all-purpose flour

½ cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

1 cup cold club soda (or cold water)

Oil for frying (if deep-frying)

For the Chipotle Honey Sauce:

½ cup honey

2–3 chipotle peppers in adobo sauce (minced)

2 tablespoons adobo sauce (from the can)

2 tablespoons soy sauce

1 tablespoon apple cider vinegar (or white vinegar)

1 tablespoon butter

1 teaspoon garlic powder

Instructions with Timing

Prep the Chicken (5 minutes)

Pat chicken dry with paper towels.

If using breasts, slice into strips about 1-inch wide.

Make the Batter (5 minutes)

In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika.
Pour in cold club soda and stir until just combined (batter should be slightly lumpy). Keep chilled.

Make the Chipotle Honey Sauce (5–6 minutes)

In a saucepan over medium heat, combine honey, minced chipotle peppers, adobo sauce, soy sauce, vinegar, butter, and garlic powder.

Stir and bring to a gentle simmer for 2–3 minutes until slightly thickened.

Reduce heat to low to keep warm.

Fry the Chicken (6–8 minutes per batch)

Deep-Fry Method:

Heat 2–3 inches of oil in a heavy pot to 350°F (175°C).

Dip chicken strips into the batter, letting excess drip off, and gently place into hot oil.

Fry for 6–8 minutes, turning halfway, until golden and cooked through (internal temp 165°F / 74°C).

Transfer to a wire rack over paper towels.

Oven Method:

Preheat oven to 425°F (220°C).

Place battered chicken on a parchment-lined sheet and spray lightly with oil.

Bake for 18–22 minutes, flipping halfway.

Air Fryer Method:

Preheat to 400°F (200°C).

Place battered chicken in a single layer in the basket.

Air fry for 10–12 minutes, flipping halfway.

Coat in Sauce (2 minutes)

Place hot chicken in a large bowl, pour the warm chipotle honey sauce over, and toss gently to coat.

Serve (1–2 minutes)

Serve immediately while hot and crisp.

Garnish with sliced green onions or sesame seeds if desired.

Tips for Success

Keep batter cold for extra crispy results.

For more heat, add extra adobo sauce or cayenne pepper.

Serving Suggestion

Pair with waffle fries, coleslaw, or a fresh avocado salad for a perfect balance of flavors.