Hot Honey Chicken Tenders
Crispy chicken tenders marinated in buttermilk and pickle juice, fried golden and tossed in sweet-spicy hot honey sauce, served with cool buttermilk ranch.
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
buttermilk (cold)
480 ml
pickle juice
80 ml
garlic powder
1 tsp
paprika
1 tsp
cayenne pepper
1 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
1 tsp
neutral oil
1000 ml
Flour Mixture
all-purpose flour
240 g
cornstarch
60 g
baking powder
1 tsp
garlic powder
2 tsp
paprika
2 tsp
salt
2 tsp
black pepper
2 tsp
Hot Honey Sauce
butter
56 g
hot sauce
45 ml
honey
80 ml
Buttermilk Ranch
mayonnaise
110 g
sour cream
120 g
buttermilk
120 ml
red wine vinegar
5 ml
dried parsley
1 tsp
fresh dill weed
1 tbsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
fine sea salt
0.5 tsp
black pepper
0.5 tsp
fresh chives
1 tbsp
Instructions
Prepare and marinate chicken
Slice chicken breasts into 1-inch thick strips and marinate in buttermilk mixture.
Prepare flour mixture
Combine flour, cornstarch, baking powder and seasonings in a bowl.
Heat frying oil
Add neutral oil to a large pot until 5-7 cm deep and heat to 175°C.
Coat chicken in flour mixture
Create flaky bits in flour by adding buttermilk marinade, then coat each chicken piece.
Fry chicken tenders
Fry chicken pieces until golden brown and cooked through, about 7-8 minutes total.
Prepare hot honey sauce
Melt butter and whisk in honey and hot sauce until smooth.
Prepare buttermilk ranch
Mix all ranch ingredients in a bowl until well combined.
Toss and serve
Toss or brush tenders with hot honey sauce and serve with ranch.
Original recipe
Storage
Re-crisp in oven or air fryer to restore crunch. Sauce may separate when reheated.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.