Homemade Honey Chipotle Chicken Tenders
Equipment
Ingredients
Marinade
chicken tenderloins (raw)
600 g
buttermilk
240 ml
pickle juice
60 ml
hot sauce
30 ml
Cajun seasoning
15 g
Coating
all-purpose flour
150 g
potato starch
50 g
Cajun seasoning
10 g
Frying & Serving
neutral oil
1000 ml
honey chipotle sauce
120 ml
ranch dressing
120 ml
Instructions
Marinate the chicken
Place chicken tenderloins in a bowl with buttermilk, pickle juice, hot sauce and Cajun seasoning. Mix until fully coated, cover and refrigerate for at least 3 hours.
Prepare the coating mixture
In a large shallow bowl or tray, combine all-purpose flour, potato starch and Cajun seasoning. Mix well.
Double-dredge the chicken
Remove chicken from marinade, dredge in flour mixture, dip back into marinade, then dredge again. Press firmly to create a thick, craggy coating.
Rest the coated chicken
Place the double-coated chicken on a wire rack and let it rest for 15–20 minutes. This helps the coating adhere better.
First fry
Heat neutral oil to 150–165°C. Fry chicken tenders 3 minutes per side until light golden. Transfer to a wire rack to drain.
Second fry for crispiness
Raise oil temperature to 190–200°C. Fry chicken again for 2–3 minutes per side until deep golden brown and internal temperature reaches 74°C.
Toss and serve
Toss hot tenders in honey chipotle sauce and serve immediately with ranch dressing on the side.
Original recipe
Storage
Best enjoyed fresh; reheated tenders will be less crispy
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