Crispiest Hot Honey Chicken Tenders
Equipment
Ingredients
Main Ingredients
chicken tenders
600 g
buttermilk
240 ml
all-purpose flour
150 g
cornstarch
75 g
paprika
10 g
garlic powder
8 g
onion powder
6 g
salt
8 g
black pepper
3 g
vegetable oil
500 ml
Hot Honey Sauce
honey
120 ml
chili flakes
5 g
butter
30 g
apple cider vinegar
15 ml
Instructions
Marinate the chicken
Place chicken tenders in a bowl and pour buttermilk over them. Let them soak for at least 15 minutes.
Prepare the coating
In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper.
Coat the chicken
Remove tenders from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture.
Fry the tenders
Heat vegetable oil in a deep pan or wok to 175°C. Fry tenders in batches for 6-8 minutes until golden and crispy.
Make the hot honey sauce
In a small pan, melt butter with honey, chili flakes and apple cider vinegar. Stir until combined and slightly thickened.
Toss and serve
Place fried tenders in a large bowl, pour hot honey sauce over them and toss until evenly coated. Serve immediately.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness. Do not microwave.
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