Hot Honey Chicken Tenders
Crispy, crunchy chicken tenders 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 g
onion powder
1 g
garlic powder
1 g
chili flakes
0.5 g
Dredge
all-purpose flour
65 g
egg
2 piece
cornflakes
120 g
Hot Honey Sauce
honey
170 g
hot sauce
60 ml
chili flakes
1 g
Main
chicken tender
600 g
Instructions
Marinate the chicken
Combine pickle juice, buttermilk, and all spices in a bowl. Add chicken tenders and coat evenly. Cover and refrigerate for at least one hour.
Prepare the breading station
Set up three separate bowls with flour, beaten eggs, and crushed cornflakes.
Bread the chicken
Remove chicken from marinade, letting excess drip off. Coat in flour, dip in beaten eggs, then press into crushed cornflakes until fully covered.
Fry the chicken tenders
Heat oil in a deep pan or fryer. Carefully add chicken and fry until golden brown and cooked through to an internal temperature of 74°C.
Make the 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
Drain the fried chicken on paper towels. Drizzle with hot honey sauce and serve immediately.
Original recipe
Storage
Reheat in the oven to maintain crispiness. Sauce may separate when stored.
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