Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken & Marinade
chicken breast (sliced into strips)
900 g
buttermilk
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 Coating
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
57 g
hot sauce
30 ml
honey
80 ml
Buttermilk Ranch
mayonnaise
120 ml
sour cream
120 ml
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
Marinate the chicken
Slice chicken breasts into 1-inch strips. Combine with buttermilk, pickle juice, and seasonings in a bowl. Mix thoroughly, cover, and refrigerate for at least 2 hours or overnight.
Prepare flour coating
In a large bowl, combine all-purpose flour, cornstarch, baking powder, and the flour mixture seasonings. Mix well.
Heat frying oil
Add neutral oil to a large pot to reach 2–3 inches deep. Heat to 175°C and maintain this temperature throughout frying.
Coat chicken pieces
Drizzle a little buttermilk marinade into the flour mixture to create flaky bits. Remove chicken from marinade, shake off excess, coat thoroughly in flour mixture, shake off extra flour, and place in hot oil.
Fry the chicken tenders
Fry undisturbed for the first 1–2 minutes, then continue frying for 7–8 minutes total until golden brown and cooked through. Transfer to a wire rack to drain.
Prepare hot honey sauce
Melt butter over medium-low heat. Add honey and hot sauce, whisk until smooth and combined.
Mix buttermilk ranch
Combine mayonnaise, sour cream, buttermilk, red wine vinegar, dried parsley, fresh dill, garlic powder, onion powder, sea salt, black pepper, and chives in a bowl. Mix until smooth.
Toss and serve
Toss or brush the fried tenders with the hot honey sauce. Serve immediately with the buttermilk ranch for dipping.
Original recipe
Storage
Store fried tenders and sauces separately. Reheat only the chicken to maintain crispiness.
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