Crispiest Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken
chicken tenders or chicken breast strips (raw)
600 g
Breading
all-purpose flour (dry)
100 g
panko breadcrumbs (dry)
150 g
large eggs (beaten)
2 pcs
garlic powder (dry)
5 g
paprika (dry)
5 g
salt (dry)
5 g
black pepper (dry)
2 g
Hot Honey Sauce
honey (liquid)
80 g
red chili flakes (dry)
5 g
butter (melted)
30 g
Instructions
Prepare the chicken
Pat chicken tenders dry with paper towels and season with salt and pepper.
Prepare breading stations
Set up three bowls: flour seasoned with garlic powder, paprika, salt and pepper; beaten eggs; and panko breadcrumbs.
Bread the chicken
Dredge each tender in seasoned flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs, pressing to adhere.
Fry the tenders
Heat oil in a deep pan or skillet to 175°C. Fry tenders in batches for 4-5 minutes per side until golden brown and internal temperature reaches 75°C.
Make hot honey sauce
In a small pan, melt butter with honey and chili flakes over low heat, stirring until combined and slightly thickened.
Coat tenders with hot honey
Place fried tenders in a large bowl and drizzle with hot honey sauce, tossing gently to coat evenly.
Rest and serve
Let tenders rest for 2-3 minutes, then serve immediately while hot and crispy.
Original recipe
Storage
Best served fresh. Reheating in oven maintains crispiness better than microwave
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