Hot Honey Chicken Tenders
Crispy, golden chicken tenders marinated in spiced buttermilk, coated in crunchy cornflakes, and drizzled with a sweet-spicy hot honey sauce.
Equipment
Ingredients
Marinade
pickle juice
80 ml
buttermilk
60 ml
salt
3 g
black pepper
1 g
paprika
1 g
onion powder
1 g
garlic powder
1.5 g
chili flakes
0.5 g
Dredge
all-purpose flour
60 g
egg (beaten)
2 piece
cornflakes (crushed)
150 g
Hot Honey Sauce
honey
170 g
hot sauce
60 ml
chili flakes
0.5 g
Main
chicken tender
500 g
Instructions
Prepare the marinade
Combine pickle juice, buttermilk, and all spices in a bowl. Add chicken tenders and coat thoroughly.
Prepare the coating station
Set up three bowls: one with flour, one with beaten eggs, and one with crushed cornflakes.
Coat the chicken
Remove chicken from marinade, coat in flour, dip in egg, then press into cornflakes for full coverage.
Fry the chicken tenders
Heat oil in deep pan or fryer. Fry chicken until golden brown, crispy, and reaching 74°C internal temperature.
Make the hot honey sauce
Combine honey, hot sauce, and chili flakes in a small saucepan. Warm over low heat until smooth.
Finish and serve
Drain excess oil from chicken and drizzle with hot honey sauce. Serve immediately.
Original recipe
Storage
Reheat in oven to maintain crispiness. Sauce can be stored separately for up to a week.
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