HOT HONEY CHICKEN TENDERS Sep 24 Written By Eleanor Debel https://www.youtube.com/shorts/ZNIiewyOHSIPrintHOT HONEY CHICKEN TENDERSYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredientsChicken Marinade2 lbs chicken tenders¼ cup flour 1 tsp kosher salt 1 tsp black pepper½ tsp cayenne pepper 1 tsp paprika 1 tsp onion powder1 tsp garlic powder ½ tsp dried oregano Dredge2 cups flour ⅔ cup cornstarch 1 Tbsp baking powder 1 tsp kosher salt 1 tsp black pepper½ tsp cayenne pepper 1 tsp paprika 1 tsp onion powder1 tsp garlic powder ½ tsp dried oregano 1 egg 12 oz sparkling water or club soda Sauce:Sauce:1 stick (½ cup) butter ⅓ cup honey ½ tsp cayenne pepper ½ tsp hot sauce of choice InstructionsIn a large bowl toss the chicken tenders with the ¼ cup of flour and spices for the marinade, let sit for 10-15 minutes in the fridge to marinate. In another large bowl whisk together the flour, cornstarch and spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the egg and sprinkling water until you have the same consistency as pancake batter. Preheat your oil to 325 F. Heat a skillet or small pot over medium high and melt the butter until foamy. Stir in the cayenne pepper and let toast for 10 seconds, then add in the honey and hot sauce and stir to bring everything together. Set aside for serving. To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 6-8 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another 2-3 minutes until deep golden brown and extra crispy. Brush all the tenders with the hot honey butter sauce until fully coated and serve with your favorite dipping sauce on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickeneasy Eleanor Debel
HOT HONEY CHICKEN TENDERS Sep 24 Written By Eleanor Debel https://www.youtube.com/shorts/ZNIiewyOHSIPrintHOT HONEY CHICKEN TENDERSYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredientsChicken Marinade2 lbs chicken tenders¼ cup flour 1 tsp kosher salt 1 tsp black pepper½ tsp cayenne pepper 1 tsp paprika 1 tsp onion powder1 tsp garlic powder ½ tsp dried oregano Dredge2 cups flour ⅔ cup cornstarch 1 Tbsp baking powder 1 tsp kosher salt 1 tsp black pepper½ tsp cayenne pepper 1 tsp paprika 1 tsp onion powder1 tsp garlic powder ½ tsp dried oregano 1 egg 12 oz sparkling water or club soda Sauce:Sauce:1 stick (½ cup) butter ⅓ cup honey ½ tsp cayenne pepper ½ tsp hot sauce of choice InstructionsIn a large bowl toss the chicken tenders with the ¼ cup of flour and spices for the marinade, let sit for 10-15 minutes in the fridge to marinate. In another large bowl whisk together the flour, cornstarch and spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the egg and sprinkling water until you have the same consistency as pancake batter. Preheat your oil to 325 F. Heat a skillet or small pot over medium high and melt the butter until foamy. Stir in the cayenne pepper and let toast for 10 seconds, then add in the honey and hot sauce and stir to bring everything together. Set aside for serving. To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 6-8 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another 2-3 minutes until deep golden brown and extra crispy. Brush all the tenders with the hot honey butter sauce until fully coated and serve with your favorite dipping sauce on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickeneasy Eleanor Debel