Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken & Marinade
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
Flour Mixture
all-purpose flour
250 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
60 g
hot sauce
45 ml
honey
110 ml
Buttermilk Ranch
mayonnaise
115 g
sour cream (cold)
115 g
buttermilk (cold)
120 ml
red wine vinegar
5 ml
dried parsley
1 tsp
fresh dill
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 coating mixture
Combine flour, cornstarch, baking powder and seasonings in a bowl.
Heat frying oil
Add neutral oil to a large pot until 2-3 inches deep and heat to 175°C.
Coat chicken in flour mixture
Create flaky bits in flour, coat marinated chicken pieces, and shake off excess flour.
Fry chicken tenders
Fry chicken pieces in hot oil until golden brown and cooked through.
Prepare hot honey sauce
Melt butter, add honey and hot sauce, whisk 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
Store sauce separately. Reheat in oven to maintain crispiness.
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