Crispy Honey Chipotle Chicken Tenders
Equipment
Ingredients
Main Ingredients
chicken tenders (raw)
500 g
buttermilk (cold)
240 ml
all-purpose flour (dry)
150 g
cornstarch (dry)
50 g
paprika (ground)
5 g
garlic powder (powder)
3 g
onion powder (powder)
3 g
salt (fine)
5 g
black pepper (ground)
2 g
vegetable oil (for frying)
1000 ml
Honey Chipotle Sauce
honey (liquid)
80 g
chipotle peppers in adobo sauce (minced)
30 g
butter (melted)
30 g
apple cider vinegar (liquid)
15 ml
garlic (minced)
2 clove
Instructions
Prepare the marinade
Combine buttermilk with salt and pepper in a bowl. Add chicken tenders and marinate for at least 15 minutes.
Prepare the breading
Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
Bread the chicken
Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing to coat well.
Fry the chicken tenders
Heat oil to 175°C in a deep pan. Fry chicken in batches for 6-8 minutes until golden brown and crispy.
Make the honey chipotle sauce
Melt butter in a small saucepan. Add minced garlic, chipotle peppers, honey, and apple cider vinegar. Simmer for 2-3 minutes until thickened.
Coat and serve
Toss hot fried chicken tenders in the honey chipotle sauce until well coated. Serve immediately with ranch dressing.
Original recipe
Storage
Reheat in oven to maintain crispiness. Sauce can be stored separately for up to 5 days.
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