Hot Honey Chicken Tenders
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
60 g
egg
2 pcs
cornflakes
200 g
Hot Honey Sauce
honey
170 g
hot sauce
60 ml
chili flakes
1 g
Instructions
Prepare marinade
Combine pickle juice, buttermilk, salt, black pepper, paprika, onion powder, garlic powder, and chili flakes in a bowl.
Marinate chicken
Add chicken to the marinade and mix until evenly coated. Cover and refrigerate for at least 1 hour.
Prepare coating stations
Set up three bowls with flour, beaten eggs, and crushed cornflakes.
Coat chicken
Remove chicken from marinade, coat in flour, dip in beaten eggs, then press into crushed cornflakes.
Fry chicken
Heat oil in deep pan or fryer. Fry chicken until golden brown, crispy, and cooked through to 74°C internal temperature.
Prepare hot honey sauce
Combine honey, hot sauce, and chili flakes in small saucepan. Warm over low heat, stirring until smooth.
Finish and serve
Drain excess oil from chicken, drizzle with hot honey sauce, and serve immediately.
Original recipe
Storage
Best served immediately. Reheating may affect crispiness of coating.
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