Chipotle Hot Honey Chicken Tenders
ID: 2ea0aac3...
These legendary chicken tenders are incredibly crispy, juicy, and coated in a glossy, sweet-and-spicy hot honey chipotle glaze. The secret technique of pre-coating the chicken with flour guarantees that the batter stays perfectly attached during frying.
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🍳 Cooking Flow
Dust chicken tenders with flour and rest for 15-20 minutes to dry out. → Prepare the dry dredge and whisk a portion of it with cold sparkling water to make a wet tempura batter. → Double-dredge the chicken by dipping in wet, dry, wet, and dry batter. → Double-fry the tenders first at 350°F, let rest, then quickly flash-fry at 375°F. → Simmer butter, chipotle hot sauce, buffalo sauce, and honey to make a glaze, then gently coat the fried tenders.
Cooking Steps
Brief Cooking Order
Dust chicken tenders with flour and rest for 15-20 minutes to dry out. → Prepare the dry dredge and whisk a portion of it with cold sparkling water to make a wet tempura batter. → Double-dredge the chicken by dipping in wet, dry, wet, and dry batter. → Double-fry the tenders first at 350°F, let rest, then quickly flash-fry at 375°F. → Simmer butter, chipotle hot sauce, buffalo sauce, and honey to make a glaze, then gently coat the fried tenders.
Introduction
These legendary chicken tenders are incredibly crispy, juicy, and coated in a glossy, sweet-and-spicy hot honey chipotle glaze. The secret technique of pre-coating the chicken with flour guarantees that the batter stays perfectly attached during frying.
Step 1
Toss the chicken tenders in 1/4 cup of flour and let them rest for 15-20 minutes to absorb surface moisture and ensure a dry surface.
Step 2
In a large bowl, whisk together 2 cups of flour, 2/3 cup of cornstarch, baking powder, kosher salt, black pepper, onion powder, garlic powder, chipotle chili powder, smoked paprika, and cayenne pepper to make the dry dredge mix.
Step 3
Transfer about 1/3 of the dry dredge mixture into a separate bowl. Whisk in cold sparkling water until it forms a thin pancake batter consistency.
Step 4
Set up your dredging station. Dip each chicken tender into the wet batter, let the excess drip off, dredge it in the dry flour mix, then dip it back in the wet batter, and coat in the dry flour mix one last time.
Step 5
Preheat your deep fryer or a Dutch oven filled with frying oil (canola, vegetable, or peanut oil) to 350°F (177°C).
Ingredients List
Important Notes
Drying the chicken surface with flour beforehand is the single most important step to prevent the breading from falling off during frying.
Use cold sparkling water for the wet batter; the carbonation creates air bubbles that make the coating lighter and crispier.
Maintain a strict 'one wet hand, one dry hand' rule while dredging to avoid massive flour clumping on your fingers.
Never fill your frying pot more than halfway with oil to prevent boiling over when the chicken is added.
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