Crispy Chicken Tenders with Hot Honey Drizzle

• 1 1/4 pounds chicken tenders
• 1 cup buttermilk
• 1 teaspoon hot sauce
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup honey
• 1 tablespoon hot sauce
• 1 teaspoon butter

Steps

1. 1 In a bowl, whisk together buttermilk and 1 teaspoon hot sauce. Add chicken tenders, ensuring they're well coated. Marinate for at least 15 minutes.
2. 2 In another bowl, mix flour, garlic powder, paprika, cayenne, salt, and pepper.
3. 3 Heat oil in a large skillet over medium-high heat.
4. 4 Remove each tender from the buttermilk, coat in the flour mixture, and shake off excess.
5. 5 Fry the tenders in batches until golden brown and cooked through, about 3-4 minutes per side.
6. 6 Drain on paper towels.
7. 7 For the drizzle, combine honey, 1 tablespoon hot sauce, and butter in a small saucepan. Heat gently until butter is melted and mixture is smooth.
8. 8 Serve tenders immediately with the hot honey drizzle on the side.

Equipment

• Large skillet
• Saucepan
• Wire rack or paper towels

Variations

• Add a sprinkle of sesame seeds to the flour mix for an Asian twist.

Substitutions

• If you can't find chicken tenders, use chicken breasts cut into strips.

Pairings

• Coleslaw
• Pickle spears

Nutrition

Tips

• For extra crispy tenders, double-dip: back into the buttermilk, then into the flour again.
• Adjust the cayenne pepper to your spice tolerance.

Storage

Store tenders in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze uncooked, breaded tenders on a parchment-lined sheet, then transfer to a freezer bag for up to 3 months. Cook straight from frozen, adding a minute to cook time.

Serving Suggestions

• Pair with a fresh green salad or sweet potato fries for a complete meal.

FAQ