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 -

The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips