JAMIE'S PEACH HABANERO PEPPER JAM TENDERS

jamie Beecham

By
@jamie4cakes

I was inspired when seeing another pepper jam recipe made by Sherri Logan Williams. This Peach pepper jam I made during peach season is so good to smother on so many foods. I will post the link to the recipe by Danna Ramsey on my recipe.
I also have a suggestion on how to make a quick replacement if you can not make the peach jam recipe that I have linked.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Method:

Deep Fry

Ingredients

6
nice size raw chicken tenders
1
egg
1 c
milk or butter milk
1 tsp
sea salt
1 tsp
ground black pepper
1 c
almond flour
1 pt
jar of habanero peach pepper jam
cooking oil
deep fat fryer or dutch oven

HTTP://WWW.JUSTAPINCH.COM/RECIPES/SAUCE-SPREAD/JAM/PEACH-HABANERO-JAM.HTML?P=24

SUGGESTION ON HOW TO MAKE A QUICK PEPPER JAM FOR THE TENDERS

1 jar(s)
peach jam
habanero pepper, fresh
1 c
water

CHOP THE PEPPERS UP (ABOUT A CUP) THEN ADD TO A POT OF WATER LET SIMMER

WHEN THEY ARE TENDER ADD THE JAR OF JAM, ON LOW HEAT LET ALL SIMMER FOR ABOUT 15 MIN AND LIQUIDFIED

Directions Step-By-Step

1
Use two mixing bowls
In one beat the egg and milk of your choice together
In second one add the almond flour, sea salt and black pepper
2
Prepare your deep fryer for the oil to heat up
I use a dutch oven and fill to the middle heat the oil to 350 degrees
3
Roll the chicken tender in the egg and milk wash, then roll in the almond mixture coat well then drop into the hot oil and cook till down.

Drain on wire rack
4
In a micro wave safe dish I used a pampered chef micro pot
Place the pint of jam in pot or dish and microwave till liquified
5
Place your tenders one at a time in the sauce and roll around till coated
6
Place on a plate and serve

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Hashtag: #spicy