Hot Honey Chicken Tenders
ID: 89e50105...
Crispy, juicy, and perfectly balanced sweet-and-spicy fried chicken tenders. Marinated in a flavorful buttermilk brine, double-dredged for an ultra-crunchy crust, and brushed with a rich homemade hot honey glaze.
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🍳 Cooking Flow
Marinate the chicken tenders in the seasoned buttermilk mixture in the fridge overnight. → Double-dredge the tenders in the seasoned flour and the egg-buttermilk wash, then let them rest on a wire rack for 15 minutes. → Deep-fry the tenders in 350°F (175°C) oil for 3.5 to 4 minutes until crispy and golden brown. → Warm the honey, hot sauce, spices, vinegar, and butter over low heat until the butter melts to form the hot honey glaze. → Brush the warm glaze onto the freshly fried tenders and serve immediately with homemade dipping sauces.
Cooking Steps
Brief Cooking Order
Marinate the chicken tenders in the seasoned buttermilk mixture in the fridge overnight. → Double-dredge the tenders in the seasoned flour and the egg-buttermilk wash, then let them rest on a wire rack for 15 minutes. → Deep-fry the tenders in 350°F (175°C) oil for 3.5 to 4 minutes until crispy and golden brown. → Warm the honey, hot sauce, spices, vinegar, and butter over low heat until the butter melts to form the hot honey glaze. → Brush the warm glaze onto the freshly fried tenders and serve immediately with homemade dipping sauces.
Introduction
Crispy, juicy, and perfectly balanced sweet-and-spicy fried chicken tenders. Marinated in a flavorful buttermilk brine, double-dredged for an ultra-crunchy crust, and brushed with a rich homemade hot honey glaze.
Step 1
Prep the chicken tenders. Optionally remove the tough white tendon running through them by placing the tendon between the tines of a fork, gripping the end of the tendon with a paper towel, and pulling up firmly.
Step 2
Place the tenders into a large bowl. Add buttermilk, white vinegar, hot sauce, grated garlic, coarse salt, and black pepper. Mix thoroughly with your hands to distribute the marinade, cover with plastic wrap, and marinate in the refrigerator for 2 to 24 hours (overnight preferred).
Step 3
When ready to cook, fill a 5-quart heavy-bottomed pot halfway with frying oil and set it to heat up over medium-low to medium heat.
Step 4
Prepare the seasoned flour mixture. In a shallow dish (like a cake tin), whisk together all-purpose flour, cornstarch, baking powder, garlic granules, onion granules, paprika, ground black pepper, and coarse salt.
Step 5
Prepare the wet egg wash. In another shallow dish, crack the eggs and whisk them with buttermilk, a pinch of coarse salt, and black pepper until completely smooth.
Ingredients List
Important Notes
Letting the double-breaded chicken rest on a wire rack for 15 minutes is a critical step that helps the breading adhere to the meat so it won't flake off in the hot oil.
The combination of cornstarch and flour creates a lighter, crispier crust, while the baking powder helps the breading puff up slightly during frying.
Do not crowd the frying pot. Frying in batches ensures the oil temperature stays in the ideal range of 350°F to 375°F, preventing soggy breading.
The double-dredging technique creates crispy, uneven ridges on the surface of the chicken, which help hold the hot honey sauce without becoming soggy.
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