Hot Honey Chicken Tenders
Crispy cornflake-coated chicken tenders finished with a sweet and spicy hot honey sauce.
Equipment
Ingredients
Marinade
pickle juice
80 ml
buttermilk
60 ml
salt
2.5 g
black pepper
1 g
paprika
1 g
onion powder
1 g
garlic powder
1 g
chili flakes
0.5 g
Dredge
all-purpose flour
62 g
egg
2 pcs
crushed cornflakes
150 g
Hot Honey Sauce
honey
170 g
hot sauce
60 ml
chili flakes
1 g
Chicken
chicken tenders
600 g
Instructions
Prepare marinade and marinate chicken
Combine pickle juice, buttermilk, and all seasonings in a bowl. Add chicken tenders and coat evenly. Cover and refrigerate for at least 1 hour.
Set up breading station
Prepare three separate bowls with flour, beaten eggs, and crushed cornflakes for the breading process.
Bread the chicken tenders
Remove chicken from marinade, letting excess drip off. Coat each piece in flour, then dip in beaten eggs, then press into crushed cornflakes until fully covered.
Fry the chicken tenders
Heat oil in a deep pan or fryer. Carefully add breaded chicken tenders and fry until golden brown, crispy, and cooked through to an internal temperature of 74°C.
Prepare hot honey sauce
Combine honey, hot sauce, and chili flakes in a small saucepan. Warm over low heat, stirring until smooth and well combined.
Finish and serve
Remove chicken from oil, drain excess oil, drizzle generously with hot honey sauce, and serve immediately.
Original recipe
Storage
Best eaten fresh. Sauce can be stored separately for up to 1 week.
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