Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
buttermilk
480 ml
pickle juice
80 ml
garlic powder
1 tsp
paprika
1 tsp
cayenne pepper
1 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
1 tsp
Flour Mixture
all-purpose flour
240 g
cornstarch
60 g
baking powder
1 tsp
garlic powder
2 tsp
paprika
2 tsp
salt
2 tsp
black pepper
2 tsp
Hot Honey Sauce
butter
57 g
hot sauce
45 ml
honey
80 ml
Instructions
Slice chicken
Slice chicken breasts into strips about 1 inch thick and 3–4 inches long.
Marinate chicken
Add chicken to a mixing bowl with buttermilk, pickle juice, and seasonings. Mix thoroughly, cover and refrigerate for at least 2 hours or overnight.
Prepare flour mixture
In a large bowl, combine flour, cornstarch, baking powder, and seasonings. Mix well.
Heat oil
Add neutral oil to a large pot or deep skillet until 2–3 inches deep. Heat to 175°C.
Create crispy bits
Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
Coat chicken
Shake excess marinade off chicken, coat each piece thoroughly in flour mixture, shake off excess flour.
Fry chicken
Gently place coated chicken into hot oil. Don't touch for the first 1–2 minutes. Fry for 7–8 minutes until golden brown and cooked through.
Make hot honey sauce
Melt butter over medium-low heat. Add honey and hot sauce, whisk until smooth and warmed through.
Toss with sauce
Toss or brush crispy tenders with hot honey sauce. Serve immediately with buttermilk ranch.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to maintain crispiness.
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