Hot Honey Chicken Tenders
Crispy cornflake-crusted chicken with sweet-spicy hot honey glaze
Crispy, crunchy chicken coated in seasoned cornflakes and finished with a sweet and spicy hot honey sauce.
Equipment
Ingredients
Marinade
pickle juice
80 ml
buttermilk
60 ml
salt
3 g
black pepper
1 g
paprika
1.5 g
onion powder
1.5 g
garlic powder
1.5 g
chili flakes
0.5 g
Dredge
all-purpose flour
65 g
eggs
2 piece
crushed cornflakes
150 g
Hot Honey Sauce
honey
120 ml
hot sauce
60 ml
chili flakes
1.5 g
Instructions
Marinate the chicken
Combine pickle juice, buttermilk, salt, black pepper, paprika, onion powder, garlic powder, and chili flakes in a bowl. Add chicken pieces and mix until evenly coated.
Prepare coating stations
Set up three separate bowls with all-purpose flour, beaten eggs, and crushed cornflakes.
Coat the chicken
Remove chicken from marinade, letting excess drip off. Coat each piece in flour, dip into beaten eggs, then press into crushed cornflakes until fully covered.
Fry the chicken
Heat oil in a deep pan or fryer to 175°C. Carefully add the coated chicken and fry until golden brown, crispy, and cooked through to an internal temperature of 74°C.
Prepare hot honey sauce
Combine honey, hot sauce, and chili flakes in a small saucepan. Warm over low heat, stirring until smooth and combined.
Finish and serve
Remove chicken from oil and drain excess oil. Drizzle with hot honey sauce and serve immediately.
Original recipe
Storage
Best eaten fresh. Reheating in oven maintains crispiness better than microwave.
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