Hot Honey Chicken Tenders with Buttermilk Ranch

Crispy buttermilk-brined chicken tenders tossed in a sweet-spicy hot honey glaze and served with cool, creamy ranch.

48Min

4Servings

620Cal

MediumLevel

halal

#chicken#fried#spicy#comfort-food

Equipment

mixing bowl

whisk

heavy pot

stove

tongs

plate

saucepan

Ingredients

Dry Mixture

flour

187.5 g

corn starch

32 g

baking powder

5 g

salt

5 g

smoked paprika

2.5 g

garlic powder

2.5 g

onion powder

2.5 g

black pepper

2.5 g

Wet Mixture

chicken tenders

680 g

buttermilk

240 ml

hot sauce

30 ml

salt

2.5 g

smoked paprika

2.5 g

black pepper

1.25 g

garlic powder

1.25 g

onion powder

1.25 g

neutral oil

500 ml

Hot Honey Sauce

unsalted butter

28 g

hot sauce

60 ml

honey

170 g

Buttermilk Ranch

buttermilk

240 ml

mayo

75 g

sour cream

80 g

dill

1 tbsp

garlic

2 cloves

parsley

0.5 tsp

minced garlic

1 tsp

salt

5 g

black pepper

2.5 g

Instructions

Prepare dry coating

Combine all dry ingredients for the coating.

3 min

Prepare wet mixture

Mix buttermilk with hot sauce and seasonings for the marinade.

3 min

Marinate chicken

Coat chicken tenders in the seasoned buttermilk mixture.

15 mintimer 15 min

For best results, marinate up to 1 hour if time allows.

Heat oil for frying

Heat neutral oil in a heavy pot or deep skillet to 175°C.

5 minMedium-high heat

Use a thermometer to maintain consistent temperature.

Coat tenders

Dredge marinated tenders in the dry coating mixture.

5 min

Press flour firmly onto chicken for extra crunch.

Fry chicken tenders

Fry coated tenders in batches until golden and cooked through.

8 minMedium-high heattimer 4 min

Do not overcrowd the pot; fry in small batches.

Make hot honey sauce

Melt butter and whisk in hot sauce and honey until combined.

3 minLow heat

Keep warm on low heat until ready to use.

Make buttermilk ranch

Whisk all ranch ingredients together until smooth.

3 min

Chill 15 minutes for best flavor.

Toss tenders in hot honey

Immediately toss hot fried tenders in the warm hot honey sauce.

2 min

Work quickly so the sauce adheres to the crispy coating.

Serve

Plate tenders with ranch on the side.

1 min

Original recipe

InstagramRecipe by @humo_treats

Storage

Fridge: 2 days

Reheat: Oven at 180°C for 8 minutes to re-crisp

Best enjoyed fresh. Ranch keeps up to 4 days refrigerated.

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