Source: Chef Rob Toll, Lantana Grille, Phoenix, Arizona - azfamily.com

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

Toss chicken tenderloins with cornstarch. In a saucepan, heat oil to 375 degrees. Add chicken; cook until crisp.

Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter. Add cilantro. Toss fried chicken in raspberry preserves mixture. Serve chicken with jicama and bleu cheese dressing.