Crispiest Hot Honey Chicken Tenders
Equipment
Ingredients
Main Ingredients
chicken tenders (raw)
600 g
buttermilk (cold)
250 ml
all-purpose flour (dry)
150 g
cornstarch (dry)
75 g
paprika (ground)
10 g
garlic powder (ground)
5 g
onion powder (ground)
5 g
salt (fine)
8 g
black pepper (ground)
3 g
sunflower oil (liquid)
500 ml
honey (liquid)
80 g
red chili flakes (crushed)
5 g
butter (melted)
30 g
Instructions
Prepare the marinade
Combine buttermilk with half the salt and pepper. Add chicken tenders and let marinate for 15 minutes.
Prepare the coating
Mix flour, cornstarch, paprika, garlic powder, onion powder, remaining salt and pepper in a shallow dish.
Coat the chicken
Remove tenders from buttermilk and dredge thoroughly in the flour mixture, pressing to ensure good adhesion.
Fry the tenders
Heat oil to 175°C and fry tenders in batches for 6-8 minutes until golden brown and cooked through.
Make the hot honey sauce
Melt butter with honey and chili flakes in a small pan, stirring until combined.
Toss and serve
Toss the hot fried tenders in the hot honey sauce until well coated. Serve immediately.
Original recipe
Storage
Best served fresh. Reheating may affect crispiness.
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