Creamy Roasted Poblano Chicken Enchiladas

If you’ve been craving something rich, creamy, and loaded with bold flavor, this is it. These Creamy Roasted Poblano Chicken Enchiladas are the perfect blend of comfort and spice, thanks to a smoky poblano barbecue sauce that takes them to another level. Juicy rotisserie chicken gets mixed with sautéed veggies, melty cheese, and a velvety base of cream cheese and roasted poblano sauce. Everything gets wrapped up in soft flour tortillas and smothered in a luscious white cheese sauce before baking until golden and bubbly. Each bite melts in your mouth and leaves you reaching for seconds.

Why You’re Going to Love This Recipe

Double sauced deliciousness
A bold poblano barbecue sauce in the filling and a creamy white sauce on top.

Effortless yet indulgent
Made with store-bought rotisserie chicken for easy prep, but packed with homemade flavor.

Crowd pleasing comfort food
Perfect for cozy dinners, game day spreads, or potluck gatherings.

Satisfying and loaded
Every tortilla is stuffed to the brim with a hearty, creamy, cheesy chicken mixture.

Ingredients You’ll Need

For the Chicken Filling
Rotisserie chicken
Cream cheese
Roasted poblano Mexican-style barbecue sauce
Monterey Jack cheese
Sautéed onions and bell peppers
Garlic
Salt and pepper

For the Creamy White Sauce
Monterey Jack cheese
Chicken broth
Sour cream
Milk or cream
Green chiles
Butter
Flour
Cumin
Salt and pepper

To Assemble and Bake
Large flour tortillas
Colby Jack cheese
More roasted poblano sauce

Garnish
Fresh cilantro
Chopped tomatoes
Sliced avocado

Creamy White Sauce

To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
Let cook for several minutes until the sauce thickens. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly until well combined, then set aside.

Assemble

Preheat oven and divide the chicken filling into four even portions.
Lay down a large tortilla and spoon the filling in a straight line down one side. Gently roll the tortilla from one end to the other, keeping it tight as you go.
Repeat until all the tortillas are rolled and placed seam side down in a baking dish.
Cover with the creamy white sauce and top with more roasted poblano sauce and Colby Jack cheese.
Bake until the cheese is melted and bubbling around the edges.
Garnish with chopped tomatoes, fresh cilantro, and slices of avocado before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven at a low temperature until warmed through, or microwave in short intervals. For best results, add a splash of broth or milk before reheating to keep the sauce creamy.

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Creamy Roasted Poblano Chicken Enchiladas

When comfort food and bold flavor come together, this is the dish you get. These Creamy Roasted Poblano Chicken Enchiladas are rich, cheesy, and packed with smoky depth from a roasted poblano barbecue sauce that’s stirred right into the chicken filling. Rolled up in soft flour tortillas and smothered in a silky white cheese sauce, they bake to bubbly, golden perfection. Every bite is creamy, savory, and just the right amount of indulgent, perfect for a cozy night in or impressing guests around the dinner table.

Course dinner, lunch

Cuisine American, Mexican

Keyword chicken, enchiladas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 4 large tortillas
• 1 cup Colby jack cheese shredded

Chicken Filling

• 3 cups rotisserie chicken shredded
• 8 oz cream cheese softened
• 1 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
• 1 cup Monterey Jack cheese shredded
• 1/4 cup onions sautéed
• 1/4 cup bell peppers sautéed
• 1 tsp garlic minced or paste
• Salt to taste
• Pepper to taste

Creamy White Sauce

• 2 cups Monterey Jack cheese shredded
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/4 cup milk or heavy cream
• 1/4 cup green chiles
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cumin ground

Garnish

• Cilantro chopped
• Tomato chopped
• Avocado sliced

Instructions

Creamy White Sauce

• To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
• Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
• Let cook for 3–4 minutes until the sauce has thickened. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

• In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 350°F and divide the chicken filling into four portions.
• Lay down one large tortilla and add the chicken filling in a straight line down one side. Gently roll the tortilla from one end to the other, tightening as you go.
• Repeat until all tortillas are used. Transfer to a baking dish and cover the filled tortillas with the creamy white sauce. Top with more of the Tenayo Roasted Poblano Mexican-Style Barbecue Sauce and Colby Jack cheese.
• Bake for 30 minutes, until the cheese is melted and bubbling around the edges of the dish.
• Once cooked, garnish with chopped tomatoes, chopped cilantro, and slices of avocado. Enjoy!

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Why You’re Going to Love This Recipe

• All the flavor of buffalo chicken dip, now in crispy, handheld form
• Golden, crunchy coating that shatters with every bite
• Perfect for parties, game days, or a midnight craving
• Make-ahead friendly—just freeze and fry when ready
• Pairs perfectly with homemade ranch dressing

Ingredients You’ll Need

For the Buffalo Chicken Filling:
Think creamy, spicy, cheesy, and savory. This filling starts with a base of softened cream cheese, shredded rotisserie chicken, and a mix of mozzarella and cheddar. It’s flavored with buffalo hot sauce, ranch dressing, minced garlic, red and green onions, parsley, salt, and pepper.

For the Seasoned Breadcrumbs:
Panko gets a savory boost with a simple mix of salt and black pepper, adding crunch and flavor to every bite.

For the Egg Wash:
Just eggs and a splash of water to help the breadcrumbs stick like a dream.

For the Homemade Ranch Dressing:
Buttermilk, mayo, sour cream, and a blend of herbs and spices come together to make a cool, creamy dipping sauce that balances the heat.

How to Make It (WATCH HERE)

Make the Ranch Dressing
Start by mixing together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth. Cover and refrigerate until you’re ready to serve.

Make the Buffalo Chicken Filling
In a large bowl, combine everything for the filling and mix until well blended. Spread it out on a parchment-lined sheet pan and freeze until solid. This makes it easier to cut and shape.

Prep the Coatings
In separate bowls, prepare the seasoned breadcrumbs and egg wash. Set up your dredging station for easy assembly.

Assemble and Fry
Once the filling is firm, cut it into equal pieces. Dip each piece into the egg wash, then coat in seasoned breadcrumbs, dip again in the egg wash, and finish with one more layer of breadcrumbs. Press the crumbs on firmly so they stay put. Fry in hot oil for a few minutes until golden and crisp.

Serve and Enjoy
Serve hot and fresh with a generous side of homemade ranch dressing.

Storage and Reheating Tips

To freeze: After breading, lay the pockets on a tray and freeze until solid. Transfer to a freezer-safe bag or container.

To fry from frozen: Add directly to hot oil and fry for a few extra minutes until deeply golden brown and hot in the center.

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Buffalo Chicken Crispy Pocket

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Course Appetizer, dinner, lunch

Cuisine American

Keyword buffalo chicken dip, crispy pockets

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

Buffalo Chicken Filling

• 16 oz cream cheese softened
• 2 cup rotisserie chicken shredded or chopped
• 2 cup mozzarella cheese shredded
• 1/2 cup mild cheddar shredded
• 1/4 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup red onion minced
• 1/4 cup green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Buffalo Chicken Filling

• In a bowl, add all the ingredients listed under “Buffalo Chicken Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the buffalo chicken filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of homemade ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

Al Pastor Taquitos

Crisp on the outside, melty on the inside, and bursting with bold flavor in every bite, these Al Pastor Taquitos are a spicy-sweet spin on a comforting classic. Juicy rotisserie chicken gets tossed in Tenayo’s Spicy Al Pastor Barbecue Sauce, then mixed with pineapple juice, garlic, and herbs for an irresistible filling. Wrapped in warm corn tortillas with a layer of gooey cheese and pan-seared to golden perfection, these taquitos deliver the crunch, the heat, and the kind of flavor that keeps you coming back for more. Drizzle them with warm queso, scatter on some red onion and cilantro, and get ready for a next-level snack or weeknight dinner.

Why You’re Going to Love This Recipe

• Crispy, cheesy, and loaded with bold, spicy flavor
• Uses rotisserie chicken for a quick and easy shortcut
• The perfect blend of smoky, sweet, and tangy from the al pastor sauce
• Great for game day, entertaining, or a fun twist on taco night
• Ready in under 30 minutes with minimal prep

Ingredients
Corn tortillas
Mozzarella cheese or any cheese you prefer
Oil for cooking

Al Pastor Chicken Filling
Rotisserie chicken
Tenayo Spicy Al Pastor Barbecue Sauce
Red onion
Cilantro
Pineapple juice
Garlic
Oregano
Salt
Pepper

Garnish
Queso
Cilantro
Red onion

Al Pastor Chicken Filling
In a large bowl, add all the ingredients listed under Al Pastor Chicken Filling. Mix thoroughly and set aside.

Assemble
Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor Barbecue Sauce.
Roll up nice and tight, making sure the seam is facing down.
Repeat until all of the filling is used.
Add a few tablespoons of oil to a pan over medium heat.
Add a single layer of the taquitos, seam side down.
Cooking the seam side first will help keep the tortillas from unfolding.
After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
Serve immediately and enjoy.

Storage and Reheating
Store leftover taquitos in an airtight container in the fridge for up to three days.
To reheat, place them in a skillet over medium heat or pop them in the oven or air fryer until warmed through and crispy again.
Avoid microwaving if you want to preserve that crispy texture.

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Spicy Al Pastor Taquitos

Crispy, cheesy, and unapologetically bold, these Al Pastor Taquitos are everything you crave in one irresistible bite. Juicy rotisserie chicken gets a fiery sweet makeover with Tenayo’s Spicy Al Pastor Barbecue Sauce, mingling with pineapple juice, herbs, and just the right kiss of garlic. Wrapped in warm corn tortillas with gooey melted mozzarella, then pan seared until golden and crisp, each taquito is finished with a luscious drizzle of warm queso, a sprinkle of red onion, and a pop of fresh cilantro. Whether you’re hosting a party or indulging in a weeknight treat, these taquitos will steal the show bite after craveable bite.

Course Appetizer

Cuisine American, Mexican

Keyword al pastor, bbq chicken, taquitos

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 corn tortillas
• 10-12 slices of mozzarella cheese or any cheese you prefer
• Oil for cooking

Al Pastor Chicken Filling

• 4 cup shredded rotisserie chicken
• 1 cup Tenayo Spicy Al Pastor Barbecue Sauce
• 1/4 cup red onion minced
• 1/4 cup cilantro chopped
• 1/4 cup pineapple juice
• 1 tsp garlic minced or paste
• 1 tsp oregano dried
• Salt to taste
• Pepper to taste

Garnish

• Queso warmed
• Cilantro chopped
• Red onion diced

Instructions

Al Pastor Chicken Filling

• In a large bowl, add all the ingredients listed under “Al Pastor Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
• This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
• To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
• Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor.
• Roll up nice and tight, making sure the seam is facing down.
• Repeat until all of the filling is used.
• Add a few tablespoons of oil to a pan over medium heat.
• Add a single layer of the taquitos, seam side down.
• Cooking the seam side first will help keep the tortillas from unfolding.
• After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
• Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
• Serve immediately and enjoy!

Chicken Tenders You’ll Never Forget

Golden, crispy, and dripping in creamy garlic parmesan sauce…These tenders are here to steal the show. Each piece is marinated for maximum juiciness, dredged in a perfectly seasoned breading, then fried to perfection and finished with a silky garlic parm drizzle that clings in all the right ways. Whether you’re making them for game day, dinner, or a late-night craving, these tenders deliver indulgence you’ll be thinking about long after the last bite.

Why You’re Going to Love This Recipe

• Flavor on flavor – Buttermilk, mustard, herbs, and warm spices give the chicken real depth before it even hits the fryer.
• Crispy, golden perfection – The seasoned flour breading locks in the juices and delivers that perfect crunch.
• That garlic parm drizzle – Creamy, cheesy, and loaded with garlic, this sauce takes everything over the top.
• Great for sharing (or not) – Make a platter for a crowd or hoard them for yourself, no judgment here.
• Versatile and addictive – Serve them over fries, stuff them in a sandwich, or eat them straight off the plate.

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, yellow mustard, garlic paste or powder, ground thyme, onion powder, ground ginger, celery salt, salt, pepper, paprika, chicken tenders

For the Crispy Breading
Flour, ground thyme, onion powder, ground ginger, pepper, paprika, celery salt, salt

For the Creamy Garlic Parm Sauce
Heavy cream, grated parmesan cheese, unsalted butter, garlic, onion powder, salt, pepper

For Frying
Canola oil

Garnish
Fresh chopped parsley, grated parmesan cheese

How to Make It (WATCH HERE)

Marinate the Chicken
In a large bowl, combine all marinade ingredients and mix well. Add the chicken tenders and let them soak up all that flavor for at least an hour or overnight if you’ve got the time.

Make the Crispy Breading
In another bowl, whisk together the dry ingredients until evenly combined. Set aside.

Make the Garlic Parm Sauce
Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Whisk in the cream, then season with onion powder, salt, and pepper. Let it simmer until thickened, then stir in the parmesan until melted and smooth. Set aside to cool slightly, it’ll thicken even more as it rests.

Fry the Tenders
Heat a deep pot of canola oil to 350°F. Dredge the marinated tenders in the breading, pressing gently to adhere. Shake off any excess and fry in batches until golden and crisp, and the chicken is fully cooked through.

Assemble and Serve
Once all the tenders are fried, arrange them on a platter, drizzle generously with that garlic parm sauce, and finish with a sprinkle of fresh parsley and a little extra grated parmesan. Serve immediately while they’re hot and the sauce is warm and dreamy.

How to Store & Reheat

To Store: Keep leftover chicken tenders in an airtight container in the fridge for up to 3 days. Store the sauce separately if possible.

To Reheat: Pop the tenders in a 375°F oven or air fryer until hot and crispy again. Gently reheat the sauce on the stovetop or microwave, stirring frequently to bring it back to life.

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Crispy Garlic Parm Chicken Tenders

If you’re craving the ultimate comfort food, these Garlic Parm Chicken Tenders will hit the spot. Juicy chicken tenders are marinated in a flavorful buttermilk blend, coated in a perfectly seasoned crispy breading, and fried until golden and irresistible. But what really sets them apart is the rich, creamy garlic parmesan sauce drizzled over the top, adding a luscious layer of flavor in every bite. Whether you’re making them for a crowd or treating yourself, these tenders are pure, indulgent satisfaction.

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying

Chicken Marinade

• 1 1/2-2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Creamy Garlic Parm Sauce

• 2 cups heavy cream
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Garnish

• Parsley freshly chopped
• Parmesan cheese grated

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Creamy Garlic Parm Sauce

• Add butter to a sauce pan over medium heat.
• Once melted add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, mix in grated parmesan cheese and set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• Now that all the tenders are cooked, drizzle with the creamy garlic parm sauce. Top with freshly chopped parsley and enjoy!

Nostalgia Never Tasted or Looked So Good!

If you love crispy chicken wraps, this homemade version will hit the spot. Juicy, golden-fried chicken is tucked into a warm tortilla with crisp lettuce, fresh tomatoes, and a rich peppery mayo. Every bite is packed with crunch, flavor, and a little kick. Whether you’re making it for lunch, dinner, or meal prep, this wrap is the perfect balance of comfort and convenience.

Why You’re Going to Love This Recipe

• Crispy, juicy perfection – Buttermilk-marinated chicken is coated in a flavorful breading and fried until golden brown.
• Bold and peppery mayo – A creamy sauce with a kick that complements the crispy chicken.
• Fresh and cheesy – Shredded lettuce and diced tomatoes add the perfect balance of crunch and richness.
• Quick and satisfying – Easy to make with simple ingredients for a homemade take on a fast-food favorite.
• Great for meal prep – Prepare the components ahead of time and assemble fresh when you’re ready to eat.

Ingredients

• Chicken tenders, buttermilk, yellow mustard, garlic, thyme, onion, ginger, celery salt, salt, pepper, and paprika
• Flour and additional seasonings for the crispy breading
• Mayonnaise, Worcestershire sauce, black pepper, celery salt for the peppery mayo
• Large tortillas, lettuce and tomatoes

Instructions (WATCH HERE)

Marinate the Chicken
In a bowl, mix the marinade ingredients until the chicken is well coated. Cover and refrigerate for at least an hour or overnight for deeper flavor.

Make the Peppery Mayo
Combine the mayo, black pepper, Worcestershire sauce, and celery salt in a small bowl. Stir until smooth and set aside.

Prepare the Breading
Whisk the flour and seasonings in a large bowl. Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing lightly to help it stick.

Fry the Chicken
Heat oil in a deep pot to 350°F. Fry the chicken in batches until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep it crispy.

Assemble the Wrap
Warm the tortillas and spread a layer of peppery mayo down the center. Add shredded lettuce, diced tomatoes, crispy chicken, more lettuce, tomatoes, and another drizzle of mayo.

Wrap and Serve
Fold the bottom of the tortilla over the filling, tuck in the sides, and roll tightly. Serve immediately with extra sauce for dipping.

Air Fryer Instructions

Marinate the Chicken
Prepare the chicken as directed, letting it marinate for at least an hour or overnight for maximum flavor.

Prepare the Breading
Whisk together the flour and seasonings. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the seasoned flour, pressing lightly to ensure an even coating.

Air Fry the Chicken

• Preheat the air fryer to 375°F.
• Lightly spray the breaded chicken with cooking oil to help it crisp up.
• Arrange the chicken tenders in a single layer in the air fryer basket, ensuring they are not overcrowded.
• Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
• Let the chicken rest for a couple of minutes before assembling the wrap.

Assemble and Serve
Follow the same steps to assemble the wrap, adding the peppery mayo, lettuce, tomatoes, crispy chicken, and cheese. Wrap tightly and enjoy with extra sauce on the side.

Storage & Reheating

• Store leftover fried chicken in an airtight container in the fridge.
• Reheat in an air fryer or oven at 375°F until crispy and heated through.
• Store the mayo separately in the fridge and assemble fresh for the best texture.

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Crispy Chicken Twister Wrap

Nostalgia never tasted so good! Crispy, golden-fried chicken wrapped in a warm tortilla with fresh lettuce, juicy tomatoes and a bold peppery mayo. This twister wrap is pure comfort, packed with crunch and flavor in every bite. Perfect for a quick lunch, a satisfying dinner, or anytime cravings hit! Nothing beats crispy chicken wrapped up just right.

Course brunch, dinner, lunch

Cuisine American

Keyword chicken tenders, fried chicken, wraps

Prep Time 1 hour hour

Cook Time 9 minutes minutes

Servings 4

Author kingcooks

Ingredients

• Canola oil for frying
• 4 large tortillas
• 2 cups lettuce shredded
• 1 cup tomatoes diced

Chicken Marinade

• 1 1/2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Peppery Mayo

• 1 cup mayo
• 1 1/2 tsp pepper
• 1/2 tsp Worcestershire sauce
• 1/4 tsp celery salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Peppery Mayo

• In a small bowl, add all ingredients listed under “Peppery Mayo” and mix until fully incorporated. Set aside.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• To a soft and warm large tortilla, spread a layer of peppery mayo over the center of half the tortilla. Add shredded lettuce, diced tomatoes, crispy tenders, more lettuce, tomatoes, and another drizzle of peppery mayo.
• Fold the bottom half of the tortilla over the filling, then fold in the sides and roll tightly.
• Serve immediately and enjoy with extra sauce on the side.

Notes

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Flaky, buttery croissants embrace the crisp perfection of golden-fried chicken, a luscious homemade Caesar dressing, and a crunchy panko topping in this indulgent Chicken Caesar Salad Croissant. Every bite is an irresistible mix of creamy, crispy, and savory flavors, making it a must-try for brunch, lunch, or a satisfying dinner.

Chicken Caesar, The Only Way!

Why You’re Going to Love This Recipe

• Flaky, Buttery Croissants – A luxurious upgrade from regular bread, adding rich, buttery flavor to every bite.
• Crispy, Juicy Chicken – Marinated and fried to golden perfection, delivering maximum crunch and tenderness.
• Homemade Caesar Dressing – Bold, creamy, and packed with umami, elevating the classic salad flavors.
• Crunchy Panko Topping – Lightly toasted for an extra layer of crispy texture.
• Perfectly Balanced Flavors – A delicious mix of savory, tangy, creamy, and crunchy in every bite.

Ingredients You’ll Need

• Croissants – Buttery and flaky, the perfect base.
• Romaine Lettuce – Fresh and crisp, ideal for the salad.
• Parmesan Cheese – Adds a rich, nutty depth of flavor.
• Canola Oil – For frying the chicken to crispy perfection.

For the Chicken Marinade

• Chicken thighs, egg, and a blend of seasonings create a flavorful base.
• A mix of flour and cornstarch ensures an ultra-crispy coating.
• Soy sauce and sesame oil add a savory depth.

For the Caesar Dressing

• A rich blend of egg, olive oil, Parmesan, anchovies, garlic, and seasonings for a bold, creamy dressing.

For the Toasted Panko

• Light, crispy breadcrumbs toasted in butter for a crunchy finish.

How to Make It (VIDEO)

Marinate the Chicken

In a large bowl, mix all the marinade ingredients until fully combined. Coat each piece of chicken in the light batter and let it marinate for at least 20 minutes.

Toast the Panko

Melt butter in a pan over medium-low heat. Add the panko and a pinch of salt, stirring continuously until golden brown. Set aside.

Make the Caesar Dressing

Blend all the dressing ingredients until smooth and creamy. Season with salt to taste and set aside.

Fry the Chicken

Heat oil in a large pot to 350°F. Carefully add the marinated chicken pieces and fry until golden and crispy. Transfer to a wire rack.

Assemble the Sandwiches

In a bowl, toss the chopped romaine with Caesar dressing, toasted panko, and shaved Parmesan.

Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants. Place a crispy chicken thigh on each, followed by the dressed Caesar salad, extra Parmesan, and more dressing. Finish with the top halves of the croissants.

Serve immediately and enjoy!

How to Store & Reheat

• Storage – Store leftover chicken in an airtight container in the fridge. Keep croissants and salad separate to maintain freshness.
• Reheating – Reheat the chicken in an oven or air fryer until crispy. Assemble fresh for the best experience.

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Crispy Chicken Caesar Sandwich

Flaky, buttery croissants meet the crisp, savory goodness of a classic Chicken Caesar Salad in this indulgent sandwich. Each bite delivers layers of flavor—perfectly seasoned, golden-fried chicken, a rich and tangy homemade Caesar dressing, and crunchy toasted panko for extra texture. Finished with a shower of shaved Parmesan and tucked into a warm, toasty croissant, this is the ultimate upgrade to a beloved classic. Whether for brunch, lunch, or a casual dinner, this Chicken Caesar Salad Croissant is pure comfort with a gourmet touch.

Course chicken, Main Course, sandwiches

Cuisine American

Keyword avocado ranch dressing, caesar, crispy chicken, croissants, salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author kingcooks

Equipment

• immersion blender

Ingredients

• 4 croissants toasted
• 3 cups romaine lettuce chopped
• 1/2 cup Parmesan cheese shaved
• Canola oil for frying

Chicken Marinade

• 4-5 chicken thighs boneless skinless
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic minced or paste
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Caesar Dressing

• 1 large egg
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese shaved
• 2 tbsp lemon juice freshly squeezed
• 3 anchovy fillets
• 1 tbsp garlic minced
• 1 tsp dijon mustard
• 1 tsp red wine vinegar
• 1/2 tsp worcestershire sauce
• 1/2 tsp pepper
• Salt to taste

Toasted Panko Breadcrumbs

• 1 cup panko breadcrumbs
• 4 tbsp unsalted butter
• Pinch of salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
• Once each piece of chicken is coated in a light batter, set aside to marinate for at least 20 minutes.

Toasted Panko Breadcrumbs

• In a pan over medium-low heat, melt the butter.
• Once melted, add the panko breadcrumbs and a pinch of salt.
• Stir continuously, moving the breadcrumbs around until they turn golden brown, about 3-4 minutes. Once golden, set aside.

Caesar Dressing

• In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Caesar Dressing” and blend until smooth.
• Season with salt to taste. Once fully incorporated, set aside.

Assemble

• Heat a large pot of canola oil to 350°F.
• Once the oil is hot, slowly add the marinated chicken pieces and fry until golden brown, about 8-10 minutes.
• Transfer the cooked chicken to a wire rack.
• In a large bowl, combine the chopped romaine lettuce, Caesar dressing, toasted panko breadcrumbs, and shaved Parmesan cheese. Mix until well combined, then set aside.
• Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants.
• Place a crispy chicken thigh on each, followed by a generous portion of Caesar salad, more Parmesan cheese, and extra dressing.
• Finish with the toasted croissant tops.
• Serve immediately and enjoy!

Flaky, buttery croissants filled with creamy, cheesy buffalo chicken dip—this is the ultimate snack you didn’t know you needed. Each bite delivers the perfect balance of spice, tang, and indulgence, wrapped in a golden, crispy shell. A final brush of ranch garlic butter ensures a savory, garlicky finish that makes them absolutely irresistible. Whether you’re serving these up for game day, a party, or just a snackable treat, these buffalo chicken dip croissants won’t last long!

Why You’re Going to Love This Recipe

• Flaky, Buttery Goodness – Buttery croissants bake up crisp on the outside, while staying soft and tender inside.
• Spicy, Creamy Buffalo Chicken Filling – A luscious blend of shredded chicken, cream cheese, mozzarella, cheddar, ranch, and hot sauce.
• Garlicky Ranch Butter Finish – A rich, herby butter brushed on before and after baking for extra flavor.
• Crowd-Pleasing & Easy to Make – Simple to prep, bake, and serve—perfect for any occasion.

How to Make Buffalo Chicken Dip Croissants (VIDEO)

Prepare the Ranch Garlic Butter

Mix together melted butter, ranch seasoning, and minced garlic. Set aside.

Make the Buffalo Chicken Dip Filling

Combine shredded chicken, softened cream cheese, mozzarella, cheddar, ranch dressing, buffalo sauce, minced chives, and pepper in a bowl. Stir until smooth and fully incorporated. Transfer to a piping bag or a zip-top bag with the corner cut off.

Assemble the Croissants

Make several shallow cuts along the tops of each croissant, being careful not to slice all the way through. Pipe the buffalo chicken dip filling into the openings, stuffing them as much as possible.

Bake to Perfection

Brush each stuffed croissant with the ranch garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.

Finishing Touches

Once out of the oven, brush on any remaining ranch garlic butter and garnish with fresh chives. Serve warm with ranch dressing on the side for dipping.

Storage & Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator.
• Reheating: Warm in the oven at a low temperature to crisp them back up, or use an air fryer for a quick refresh.

These Buffalo Chicken Dip Croissants are savory, spicy, cheesy, and incredibly satisfying. Serve them fresh and watch them disappear—just like that!

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Buffalo Chicken Dip Croissants

Flaky, buttery croissants meet creamy, spicy buffalo chicken in this irresistible twist on a classic flavor combo. Stuffed with a rich blend of shredded chicken, cream cheese, melty mozzarella, and sharp cheddar, these croissants deliver the perfect balance of heat and tang, all wrapped in a golden, crispy shell. A finishing touch of ranch garlic butter takes every bite to the next level—savory, garlicky, and utterly indulgent. Serve them warm with a side of ranch for dipping, and watch them disappear in no time!

Course Appetizer, brunch, Main Course

Cuisine American

Keyword appetizers, buffalo chicken dip, croissants

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 6-8 croissants
• 1 cup ranch dressing for dipping

Buffalo Chicken Dip Filling

• 16 oz cream cheese softened
• 2 cups shredded chicken cooked
• 1 cup mozzarella cheese shredded
• 1 cup mild cheddar cheese shredded
• 1/2 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup chives minced
• 1 tsp pepper

Ranch Garlic Butter

• 6 tbsp butter melted
• 1 tbsp ranch dry seasoning
• 1 tsp garlic minced

Garnish

• Chives minced

Instructions

Ranch Garlic Butter

• Mix together the ingredients listed under “Ranch Garlic Butter “and set aside.

Buffalo Chicken Dip Filling

• In a bowl add all the ingredients listed under “Buffalo Chicken Dip Filling.”
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the Buffalo Chicken Dip Filling to the best of your ability.
• Brush on the ranch garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
• Once baked, top with remaining ranch garlic butter and green onion.
• Serve while warm and enjoy!

Get ready to elevate your fried chicken game with this irresistible Lemon Pepper Fried Chicken recipe. Every bite is a journey—a crispy, golden-brown exterior encasing tender, juicy chicken marinated in a tangy, flavor-packed lemon pepper buttermilk blend. The pièce de résistance? A drizzle of whipped lemon pepper hot honey that adds a sweet, zesty heat to every bite.

This recipe is designed to impress, whether you’re cooking for a cozy family dinner or hosting friends who crave bold, unforgettable flavors. Papi’s Lemon Pepper Deluxe Breading brings a vibrant kick, while the homemade hot honey perfectly balances sweet and spicy notes. It’s not just fried chicken—it’s an experience you’ll savor to the very last piece.

Let’s dive into the ultimate recipe that guarantees to turn any meal into an occasion worth celebrating!

Why You’re Going to Love This Recipe

This Lemon Pepper Fried Chicken is everything you want in a comfort food classic with a flavorful twist. Here’s why you’ll savor every bite:

• Bold, Zesty Flavor: Papi’s Lemon Pepper Deluxe Breading delivers a citrusy kick that takes ordinary fried chicken to extraordinary.
• Crispy Perfection: The combination of the marinade and breading creates a golden-brown crust with unbeatable crunch.
• Sweet Heat Finish: Whipped lemon pepper hot honey adds a luxurious balance of sweetness, spice, and zest.

• Versatile Crowd-Pleaser: Perfect for weeknight dinners or special gatherings—this recipe always steals the spotlight.

Ingredients

For the Lemon Pepper Marinade:

• Chicken pieces (thighs, legs, breasts, and wings)
• Buttermilk
• Papi’s Lemon Pepper Deluxe Breading

For the Crispy Breading:

• Papi’s Lemon Pepper Deluxe Breading

For the Lemon Pepper Hot Honey:

• Honey
• Lemon zest
• Fresh cracked black pepper
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt

For Frying:

• Vegetable oil

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken pieces, buttermilk, and Papi’s Lemon Pepper Deluxe Breading. Mix until the chicken is fully coated. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator.

2. Make the Lemon Pepper Hot Honey: In a stand mixer or bowl, whisk together honey, lemon zest, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Whisk for 8-10 minutes until smooth and light. Set aside.

3. Heat the Oil: In a large pot, heat vegetable oil to 330°F.

4. Coat the Chicken: Dredge the marinated chicken in Papi’s Lemon Pepper Deluxe Breading, ensuring each piece is fully coated. Shake off any excess breading.

5. Fry the Chicken: Fry the chicken in batches, cooking similar pieces together for even cooking:

• Thighs: 14-18 minutes
• Legs: 12-15 minutes
• Breasts and wings: 10-12 minutes

Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.

6. Drizzle and Serve: Once fried, drizzle the chicken with the whipped lemon pepper hot honey. Serve immediately and enjoy! 

Tips for Success

• Marination Matters: For maximum flavor and tenderness, let the chicken marinate overnight.
• Temperature Control: Use a thermometer to monitor the oil temperature for consistent frying results.
• Hot Honey Pro Tip: Whisking the hot honey thoroughly creates a smooth, luxurious texture that’s perfect for drizzling.

Storage Suggestions

If you have leftovers (though it’s unlikely!), store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to restore crispiness.

Whether it’s a casual dinner or a weekend indulgence, this Lemon Pepper Fried Chicken will have everyone coming back for seconds. With its bold flavors, irresistible crunch, and sweet-spicy finish, it’s bound to become a favorite in your kitchen!

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Juicy Lemon Pepper Fried Chicken

Crispy, juicy, and packed with zesty flavor, this Lemon Pepper Fried Chicken is a game-changer. Marinated in a tangy buttermilk blend and coated in Papi’s Lemon Pepper Deluxe Breading, each bite delivers bold, vibrant seasoning and perfect crunch. Finished with a drizzle of whipped lemon pepper hot honey, it’s fried chicken like you’ve never had before!

Course chicken, dinner, Main Course

Cuisine American

Keyword fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• Vegetable oil for frying

Lemon Pepper Marinade

• 3-4 lbs bone in chicken pieces thighs legs breast and wings
• 2 1/2 cups buttermilk
• 1/4 cup Papi’s Lemon Pepper Deluxe Breading

Crispy Breading

• 2 cups Papi’s Lemon Pepper Deluxe Breading

Lemon Pepper Hot Honey

• 1 cup honey
• 1 tbsp lemon zest
• 1 tsp black pepper fresh cracked
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Instructions

Lemon Pepper Marinade

• In a large bowl, add all ingredients listed under “Lemon Pepper Marinade” and mix until the chicken pieces are fully coated. Set aside to marinate at least 20 minutes of 24 hours in the fridge.

Lemon Pepper Hot Honey

• In a stand mixer or bowl add all ingredients listed under “Lemon Pepper Hot Honey.” Using the whisk attachment, whisk for 8-10 minutes until the mixture is fully incorporated and gains a smooth and light texture. Set aside.

Assemble

• Heat a large pot of vegetable oil to 330F.
• Working in batches, dredge the marinated chicken pieces in the Papi Cuisine Lemon Pepper Deluxe Breading until each is fully coated. Shake off any excess and gently place into the hot oil.
• I recommend frying like pieces together to assure a proper cook. Fry thighs for 14-18 minutes, legs for 12-15 minutes, breast and wings for 10-12 minutes.
• Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.
• Once all pieces are cooked, drizzle with the whipped lemon pepper hot honey. Enjoy!

Craving something loaded with flavor and perfect for sharing? These Chicken Al Pastor Loaded Fries take golden, crispy waffle fries and layer them with juicy al pastor-marinated chicken, gooey queso, and a sweet, tangy pineapple salsa that’s guaranteed to be a hit. With Tenayo’s Spicy Al Pastor BBQ Sauce, this dish delivers the rich, spicy, and slightly smoky flavors of traditional al pastor with a mouthwatering twist. Whether you’re hosting friends or treating yourself, these loaded fries are a bold, fun way to savor al pastor goodness in every bite.

Why You’re Going to Love This Recipe

• Packed with Flavor: The al pastor marinade adds depth, while the pineapple salsa brings a fresh, tropical sweetness that complements every bite.
• Easy to Make: With store-bought waffle fries and queso, this recipe is easy to throw together but tastes like restaurant-quality fare.
• Perfect for Sharing: These loaded fries make an impressive and crowd-pleasing appetizer for gatherings or game days.

Ingredients

For the Loaded Fries:

• Queso (store-bought or homemade)
• Waffle fries (store-bought)

Al Pastor Marinade:

• Chicken thighs (boneless and skinless)
• Spicy Al Pastor BBQ Sauce
• Vegetable oil

Pineapple Salsa:

• Pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, pepper

Instructions

Step 1: Pineapple Salsa

In a large bowl, combine the diced pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, and pepper. Mix well and refrigerate until ready to serve.

Step 2: Al Pastor Marinade

Marinate the chicken thighs in a mixture of vegetable oil and Tenayo’s Spicy Al Pastor BBQ Sauce for at least 30 minutes (up to 24 hours).

Air Fryer Instructions: Preheat to 400°F and cook for 20-22 minutes, flipping halfway. Ensure the chicken reaches an internal temperature of 165°F.

Baking Instructions: Preheat the oven to 400°F. Place marinated chicken thighs on a lined baking sheet and bake for 25-30 minutes, or until each piece reaches an internal temperature of 165°F. For a golden finish, broil for an additional 2-3 minutes if desired.

Once cooked, chop the chicken into bite-sized pieces.

Step 3: Assemble the Loaded Fries

Bake or fry the waffle fries according to package instructions. Once crispy, arrange them on a serving dish. Warm the queso and drizzle over the fries, then layer with the al pastor chicken, more Spicy Al Pastor BBQ Sauce, and pineapple salsa. Finish with an extra queso drizzle if desired.

Serve immediately and enjoy!

Tips for Success

• Marinate in Advance: Letting the chicken marinate overnight intensifies the al pastor flavor.
• Customizable Heat: Adjust the spiciness by adding or reducing jalapeño in the pineapple salsa.
• Extra Saucy: Keep some Spicy Al Pastor BBQ Sauce on hand for drizzling after plating!

These loaded fries are the ultimate combination of sweet, spicy, and savory—perfect for indulging yourself or impressing a crowd. Try them with Tenayo’s unique sauce and elevate your next gathering with these unforgettable flavors!

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Chicken Al Pastor Loaded Fries

Prepare yourself for a flavor fiesta with these Chicken Al Pastor Loaded Fries! This recipe layers crispy waffle fries with juicy, spicy al pastor chicken, creamy queso, and a punchy pineapple salsa that’ll keep you coming back for more. It’s a delicious balance of savory and sweet with a smoky, tropical flair, perfect for game day snacks, party platters, or even a satisfying dinner. Each bite combines tender marinated chicken with fresh pineapple salsa and spicy al pastor BBQ sauce, turning every fry into a decadent, flavor-packed treat. Grab a fork (or your hands!) and dive into this loaded creation—you’ll be savoring every last bite!

Course Appetizer, chicken

Cuisine American, Mexican

Keyword air fryer, al pastor, chicken

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Author kingcooks

Equipment

• Air Fryer

Ingredients

• 1 cup queso store bought or make your own
• 1 lb waffle fries store bought

Al Pastor Marinade

• 2-3 lbs chicken thighs boneless and skinless
• 1 cup spicy al pastor bbq sauce
• 2 tbsp vegetable oil

Pineapple Salsa

• 1 cup pineapples diced
• 14 cup red onion diced
• 1 tbsp cilantro chopped
• 1 tbsp lime juice freshly squeezed
• 1 tsp jalapeno diced
• 1 tsp vegetable oil
• 1/4 tsp salt
• 1/ tsp pepper

Instructions

Pineapple Salsa

• In a large bowl add everything listed under “Pineapple Salsa” and mix thoroughly. Set in the fridge until ready to serve.

Al Pastor Marinade

• In a large bowl add everything listed under “Al Pastor Marinade” and mix thoroughly. Allow to marinate for at least 30 minutes or up to 24 hours in the fridge.
• Once ready, add the marinaded chicken thighs to your air fryer tray or basket. Air fry for 20-22 minutes flipping half way through. Cook until golden brown and each piece reaches an internal temperature of 165F.
• Chop into bite size pieces and set aside.

Assemble

• Bake or fry the waffle fries according to the packaging. Once cooked thoroughly and crispy, transfer to a serving dish.
• Warm up your favorite queso and drizzle on top of the crispy waffle fries. Follow that up with the bite size pieces of spicy al pastor chicken, more spicy al pastor bbq sauce, the pineapple salsa and finish with more queso.
• Serve immediately and enjoy!

Honey Chipotle Chicken Tenders

Craving a fried chicken recipe that brings a little heat and a whole lot of sweet? These Honey Chipotle Chicken Tenders are sure to become a new favorite. With juicy, marinated chicken tenders fried to crispy perfection, then coated in a spicy honey chipotle glaze, this dish brings out the best of both flavor worlds. Perfect for game day, a family dinner, or whenever you’re looking to treat yourself, these tenders are easy to make and even easier to enjoy!

Why You’re Going to Love This Recipe:

• Juicy and Flavorful: The buttermilk marinade ensures each tender is juicy and seasoned with a blend of spices that makes every bite mouthwatering.
• Perfectly Crispy Texture: The seasoned flour mix creates a crispy coating that stays crunchy, even after being tossed in the honey chipotle sauce.
• Sweet & Spicy Glaze: The honey chipotle sauce adds the perfect balance of sweetness and heat, making these tenders utterly addictive.
• Crowd-Pleaser: Serve these at any gathering, and watch how quickly they disappear!

Ingredients You’ll Need

For the Tenders

• Chicken tenders
• Buttermilk
• Hot sauce
• Garlic
• Onion powder, smoked paprika, salt, pepper
• Vegetable oil for frying

For the Seasoned Flour

• All-purpose flour
• Cornstarch
• Onion powder, garlic powder, smoked paprika, salt, pepper

For the Honey Chipotle Sauce

• Honey
• Chipotle peppers in adobo
• Ketchup
• Apple cider vinegar
• Salt, pepper

How to Make Honey Chipotle Chicken Tenders (VIDEO)

1. Marinade the Chicken

In a large bowl, combine buttermilk, hot sauce, grated garlic, onion powder, smoked paprika, salt, and pepper. Add chicken tenders, making sure they’re well coated. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator for extra flavor.

2. Make the Honey Chipotle Sauce

In a small pan over medium-low heat, add honey, water, chipotle peppers in adobo, ketchup, apple cider vinegar, salt, and pepper. Let it simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and set aside.

3. Prepare the Seasoned Flour

In a large bowl, whisk together all-purpose flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Set aside.

4. Fry the Tenders

Heat vegetable oil in a large pot to 350°F. Take each marinated chicken tender, dredge in the seasoned flour, and shake off any excess. Carefully place in the hot oil, working in batches to avoid overcrowding. Fry for 5-6 minutes until golden brown and cooked through to an internal temperature of 165°F.

5. Toss in Honey Chipotle Sauce

Transfer the cooked tenders to a large bowl, and immediately toss with the honey chipotle sauce until well-coated. Serve hot with ranch dressing on the side for dipping.

Tips for Perfect Honey Chipotle Chicken Tenders

• Marinate for Maximum Flavor: Allow the chicken to marinate as long as possible—up to 24 hours—to lock in juiciness and flavor.
• Keep the Oil Temperature Consistent: Fry in batches to maintain a steady oil temperature, ensuring the tenders come out perfectly crispy.
• Adjust the Spice Level: For a spicier sauce, add an extra chipotle pepper or a little more adobo sauce.

Storing and Reheating Leftovers

• To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• To Reheat: Reheat in an oven or air fryer at 350°F until warmed through and crispy.

FAQ

Can I make these in an air fryer?
Yes! Preheat your air fryer to 375°F, dredge the tenders, and spray lightly with cooking spray. Air fry for 10-12 minutes, flipping halfway through until golden and cooked through.

Can I make the honey chipotle sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge, and gently warm it before tossing it with the cooked tenders.

Can I make these gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Whether you’re making these Honey Chipotle Chicken Tenders for a party or a weeknight dinner, this recipe is sure to hit the spot. Enjoy the crispy texture, the juicy chicken, and that bold, sweet-and-spicy honey chipotle glaze that brings it all together.

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Honey Chipotle Chicken Tenders

Crispy, golden, and glazed with a sweet-spicy kick—these Honey Chipotle Chicken Tenders are the ultimate upgrade to your fried chicken cravings. Marinated in tangy buttermilk with a touch of hot sauce, each tender gets a flavorful soak that locks in juiciness, while a seasoned flour coating promises a perfect crunch. As soon as they’re fried to a golden crisp, these tenders are tossed in a sticky honey chipotle glaze that balances sweetness with just the right amount of smoky heat. Dip them in cool ranch dressing for the perfect finish to every mouthwatering bite.

Course Appetizer, dinner

Cuisine American

Keyword chicken tenders, honey chipotle

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

• Ranch dressing for serving
• Vegetable oil for frying

Chicken Tender Marinade

• 3-4 lbs chicken tenders
• 1 pint buttermilk
• 3 tbsp hot sauce
• 1 tbsp garlic grated
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Seasoned Flour

• 2 cups flour AP
• 1 cup cornstarch
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper

Honey Chipotle Sauce

• 1 cup honey
• 1/4 cup water
• 1-2 chipotle peppers in adobo sauce
• 1 tbsp ketchup
1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Chicken Tender Marinade

• In a large bowl or zip lock bag, add all ingredients listed under “Chicken Tender Marinade” and mix thoroughly.
• Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Honey Chipotle Sauce

• In a pan over medium low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
• Cook for 3-4 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.

Seasoned Flour

• In a large bowl, whisk together all ingredients listed under “Seasoned Flour” and set aside.

Assemble

• Heat a large pot of vegetable to 350F.
• Once the chicken is marinated, working in batches, dredge each piece in the seasoned flour until well coated.
• Shake off excess flour and gentle place into the heated oil.
• Fry batches to avoid lowering the oil temperature too quickly.
• All the tenders to fry for 5-6 minutes until golden brown and reach an internal temperature of 165F.
• Transfer cooked tenders to a bowl and toss with the honey chipotle sauce.
• Serve immediately and enjoy!