Hot Honey Chicken Tenders

Étapes8

1. 1

   Étape 1. Marinate the chicken

   2 h

   Add the chicken strips to a mixing bowl with buttermilk, pickle juice and chicken seasonings. Mix together. Cover and refrigerate for at least 2 hours, or overnight.

   Overnight gives extra tender chicken.

   blanc de pouletbabeurrejus de cornichonsail en poudrepaprikapoivre de Cayenneoignon en poudreselpoivre noir
2. 2

   Étape 2. Mix the flour coating

   In a bowl, combine the flour, cornstarch, baking powder and flour mixture seasonings. Mix.

   farine de bléfécule de maïslevure chimiqueail en poudrepaprikaselpoivre noir
3. 3

   Étape 3. Heat the oil

   Add neutral oil to a large pot until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C and keep it around this temperature at all times.

   huile végétale
4. 4

   Étape 4. Coat the chicken

   Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky bits. Shake excess marinade off the chicken, coat each piece in the flour mixture, shake off extra flour and place into the oil.

   babeurrefarine de bléblanc de poulet
5. 5

   Étape 5. Fry the chicken

   7m 30s

   Don't touch them for the first 1–2 mins. Fry for 7–8 mins, or until golden brown and cooked through. Transfer to a wire rack.

   blanc de poulet
6. 6

   Étape 6. Make the hot honey sauce

   Melt butter over medium-low heat. Add honey and 2–3 tbsp hot sauce and whisk until smooth.

   beurremielsauce piquante
7. 7

   Étape 7. Mix the ranch

   Mix the ranch ingredients in a bowl.

   mayonnaisecrème aigrebabeurrevinaigre de vin rougeDried parsleyanethciboulette
8. 8

   Étape 8. Toss the tenders in sauce

   Toss or brush the tenders with the hot honey sauce. Serve with buttermilk ranch.

   blanc de pouletmiel