Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken & Marinade
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
neutral oil
1000 ml
Flour Mixture
all-purpose flour
250 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
60 g
hot sauce
45 ml
honey
110 g
Buttermilk Ranch
mayonnaise
115 g
sour cream
115 g
buttermilk
120 ml
red wine vinegar
5 ml
dried parsley
1 tsp
fresh dill weed
1 tbsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
fine sea salt
0.5 tsp
black pepper
0.5 tsp
fresh chives
1 tbsp
Instructions
Marinate the chicken
Slice chicken breasts into 1-inch strips. Combine with buttermilk, pickle juice, and seasonings. Cover and refrigerate.
Prepare flour mixture
Combine flour, cornstarch, baking powder, and seasonings in a large bowl.
Heat the oil
Add neutral oil to a large pot until 5-8 cm deep. Heat to 175°C.
Coat the chicken
Drizzle a little marinade into flour mixture to create flaky bits. Coat each chicken strip in flour mixture.
Fry the chicken
Fry chicken for 7-8 minutes until golden brown and cooked through. Do not touch for first 1-2 minutes.
Make hot honey sauce
Melt butter over medium-low heat. Add honey and hot sauce, whisk until smooth.
Prepare ranch dressing
Mix all ranch ingredients in a bowl until smooth.
Finish and serve
Toss or brush chicken tenders with hot honey sauce. Serve with buttermilk ranch.
Original recipe
Storage
Store sauce and ranch separately. Reheat chicken to maintain crispiness
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.