Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
0.9 kg
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 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
57 g
hot sauce
45 ml
honey
110 g
Instructions
Slice and marinate chicken
Slice chicken breasts into 2.5 cm thick and 8-10 cm long strips. Place in bowl with buttermilk, pickle juice and seasonings.
Prepare flour mixture
Combine flour, cornstarch, baking powder and seasonings in a large bowl. Mix well.
Heat frying oil
Add neutral oil to a large pot or deep skillet until 5-8 cm deep. Heat to 175°C.
Coat chicken in flour mixture
Drizzle a little buttermilk marinade into flour mixture and stir to create flaky bits. Shake excess marinade off chicken, coat thoroughly in flour mixture.
Fry chicken tenders
Gently place coated chicken into hot oil. Don't touch for first 1-2 minutes to get perfect crust. Fry 7-8 minutes until golden brown and cooked through.
Make hot honey sauce
Melt butter over medium-low heat. Add honey and hot sauce, whisk until smooth and warmed through.
Toss and serve
Toss or brush crispy tenders with hot honey sauce. Serve immediately with buttermilk ranch.
Original recipe
Storage
Best enjoyed fresh. Reheating may reduce crispiness. Store sauce separately.
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