HOT HONEY CHICKEN TENDERS

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HOT HONEY CHICKEN TENDERS

Yield 4

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Ingredients

Dry Batter

• 1 cup potato or corn starch
• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 Tbsp smoked paprika
• 1 Tbsp chipotle chili powder
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 tsp black pepper
• 1 tsp cayenne pepper

Chicken Marinade

• 2 cups buttermilk
• 1 Tbsp salt
• 1 Tbsp smoked paprika
• 1 Tbsp chipotle
• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1/4 cup hot sauce
• 2 lb chicken tenders

Honey Sauce:

• 1/2 cup honey
• 1/2 lemon, juiced
• 1 Tbsp cayenne pepper

Instructions

1. In a large mixing bowl whisk together the buttermilk, salt, smoked paprika, chipotle chili powder, garlic powder and onion powder. Then, submerge the chicken tenders and marinade for at least 4 hours, and up to 24 hours.
2. Once the chicken has been marinated and you’re ready to fry, prepare the dry mixture in a large bowl. Combine the cornstarch, all purpose flour, panko bread crumbs, salt, smoked paprika, chipotle chili powder, garlic powder, onion powder, black pepper and cayenne pepper.
3. Dredge the chicken tenders by lightly coating with the dry mixture. Place on a wire rack and allow to rest and dry out for 10 minutes. This will help to make them nice and crispy!
4. After they’re dried out for 10 minutes, dredge them again in the dry mixture.
5. Deep fry chicken in preheated 350 degree oil for 5 to 7 minutes, depending on how thick the tenders are. Chicken’s internal temperature should be cooked to 165 degrees. After frying, remove chicken and drain.
6. In a medium size saucepan, whisk together the honey, lemon juice and cayenne pepper. Cook over very low heat and allow sauce to come to a light simmer, 3 to 5 minutes. Then, brush on or toss the sauce with the chicken tenders.

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