Print Recipe

Lantana Grille Chipotle-Raspberry
Boneless Chicken Wings


  • 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


  1. Toss chicken tenderloins with cornstarch.
  2. In a saucepan, heat oil to 375 degrees.
  3. Add chicken; cook until crisp.
  4. Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter.
  5. Add cilantro.
  6. Toss fried chicken in raspberry preserves mixture.
  7. Serve chicken with jicama and bleu cheese dressing.

Source: Chef Rob Toll, Lantana Grille, Phoenix, Arizona -

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.