Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
buttermilk
480 ml
pickle juice
80 ml
garlic powder
2 tsp
paprika
3 tsp
cayenne pepper
1 tsp
onion powder
1.5 tsp
salt
3.5 tsp
black pepper
3.5 tsp
Flour Mixture
all-purpose flour
240 g
cornstarch
60 g
baking powder
1 tsp
Hot Honey Sauce
butter
56 g
hot sauce
45 ml
honey
80 ml
Buttermilk Ranch
mayonnaise
110 g
sour cream
120 g
buttermilk
120 ml
red wine vinegar
5 ml
dried parsley
1 tsp
fresh dill
1 tbsp
fresh chives
1 tbsp
Instructions
Marinate the chicken
Slice chicken breasts into 2.5 cm strips. Combine with buttermilk, pickle juice, and chicken seasonings in a bowl.
Prepare flour coating
Combine flour, cornstarch, baking powder and seasonings in a large bowl.
Heat frying oil
Fill a large pot with neutral oil 5–7 cm deep. Heat to 175 °C and maintain temperature.
Coat the tenders
Drizzle a little marinade into the flour to create flaky bits. Remove chicken from marinade, coat well, shake off excess.
Fry the tenders
Fry chicken in 175 °C oil for 7–8 minutes until deep golden and cooked through. Do not disturb for the first 1–2 minutes.
Make hot honey sauce
Melt butter over medium-low heat. Stir in honey and hot sauce until smooth.
Prepare ranch dip
Whisk mayonnaise, sour cream, buttermilk, vinegar, herbs and spices until smooth.
Toss and serve
Toss or brush fried tenders with hot honey sauce. Serve immediately with ranch.
Original recipe
Storage
Best enjoyed fresh; sauce will soften coating if stored together
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