Hot Honey Chicken Tenders
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
65 g
egg
2 piece
cornflakes
100 g
Hot Honey Sauce
honey
120 ml
hot sauce
60 ml
chili flakes
1.5 g
Instructions
Prepare marinade
Combine pickle juice, buttermilk, and spices in a bowl to create the marinade.
Marinate chicken
Add chicken to the marinade, cover and refrigerate for at least 1 hour.
Prepare dredging station
Set up three bowls with flour, beaten eggs, and crushed cornflakes.
Dredge chicken
Coat chicken pieces in flour, then eggs, then cornflakes.
Fry chicken
Heat oil and fry chicken until golden brown and cooked through to 74°C internal temperature.
Prepare hot honey sauce
Warm honey, hot sauce, and chili flakes in a saucepan over low heat.
Serve
Drain chicken and drizzle with hot honey sauce. Serve immediately.
Original recipe
Storage
Best served fresh. Reheat in oven to maintain crispiness.
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