Crispiest Hot Honey Chicken Tenders
Equipment
Ingredients
Main Ingredients
chicken tenders (raw)
600 g
buttermilk
250 ml
all-purpose flour
150 g
cornstarch
50 g
paprika
10 g
garlic powder
5 g
onion powder
5 g
salt
5 g
black pepper
3 g
sunflower oil
500 ml
Hot Honey Sauce
honey
120 g
chili flakes or hot sauce
5 g
butter
30 g
Instructions
Marinate the chicken
Place chicken tenders in buttermilk and let them soak for 15-30 minutes to tenderize and add flavor.
Prepare the coating mixture
Mix flour, cornstarch, and all seasonings in a bowl for a crispy, flavorful coating.
Coat the chicken
Remove tenders from buttermilk and dredge thoroughly in the seasoned flour mixture, pressing to adhere.
Fry the tenders
Heat oil to 175°C and fry the coated tenders in batches until golden brown and cooked through, about 4-5 minutes per side.
Make the hot honey sauce
Melt butter with honey and chili flakes or hot sauce in a small saucepan or microwave, stirring until combined.
Toss and serve
Drizzle or toss the hot fried tenders in the warm hot honey sauce. Serve immediately while crispy.
Original recipe
Storage
Best eaten fresh. Reheat in oven to maintain crisp texture. Sauce can be stored separately for up to 1 week.
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