Hot Honey Chicken Tenders
Crispy cornflake-coated chicken tenders finished with a sweet-spicy hot honey glaze that delivers crunch and heat in every bite.
Equipment
Ingredients
Marinade
pickle juice
80 ml
buttermilk
60 ml
salt
2.5 g
black pepper
1.5 g
paprika
1.5 g
onion powder
1.5 g
garlic powder
1.5 g
chili flakes
0.8 g
Dredge
all-purpose flour
62.5 g
egg
2 piece
cornflakes (crushed)
120 g
Hot Honey Sauce
honey
170 g
hot sauce
60 ml
chili flakes
1.5 g
Instructions
Marinate the chicken
Combine pickle juice, buttermilk, and all spices in a bowl. Add chicken and coat evenly.
Set up breading station
Place flour, beaten eggs, and crushed cornflakes into three separate bowls.
Bread the chicken
Remove chicken from marinade, let excess drip off. Dredge in flour, dip in egg, then press into cornflakes.
Fry the chicken
Heat oil in a deep pan or fryer. Fry chicken until golden brown, crispy, and internal temperature reaches 74°C.
Make hot honey sauce
Warm honey, hot sauce, and chili flakes in a small saucepan over low heat until smooth.
Finish and serve
Drain fried chicken on paper towels, drizzle with hot honey sauce, and serve immediately.
Original recipe
Storage
Store sauce separately; re-crisp tenders in oven or air fryer for best texture
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