Description
Crispy fried chicken tenders soaked in a flavorful buttermilk and spice marinade, then coated in a delicious hot honey sauce for a perfect balance of heat and sweetness. This easy and satisfying recipe is ideal for a quick dinner or party appetizer.
Ingredients
Units
Scale
For the Chicken Tenders:
- 1 lb chicken tenderloins, white tendon removed
- 2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp oregano
- 1 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
For the Hot Honey Sauce:
- 1/2 cup hot sauce
- 1/2 cup honey
- Oil, for frying
Instructions
- Prepare the Chicken: In a small bowl, mix together salt, pepper, paprika, oregano, garlic powder, and onion powder. Place the chicken tenderloins in a large bowl, add half of the spice blend and the buttermilk, then stir to combine. Let the chicken marinate for 20 minutes at room temperature to tenderize and absorb the flavors.
- Coat the Chicken: In a large resealable plastic bag, combine the all-purpose flour, cornstarch, and the remaining spice blend. Remove the chicken from the marinade and place the pieces into the flour mixture bag. Seal the bag and shake well to evenly coat each tender with the flour mixture.
- Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add the coated chicken tenders to the hot oil in batches to avoid overcrowding. Fry each tender for about 3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the tenders to a wire rack for draining excess oil.
- Make the Hot Honey Sauce: In a small saucepan over medium heat, combine the hot sauce and honey. Whisk continuously for 2 to 3 minutes until the sauce is smooth and slightly thickened. Remove from heat but keep warm.
- Coat and Serve: Toss the fried chicken tenders in the warm hot honey sauce until fully coated. Serve immediately to enjoy the crispy texture with a sweet and spicy kick.
Notes
- For extra crispiness, double dip the chicken tenders by repeating the flour coating step after the first fry.
- Adjust the amount of hot sauce in the honey sauce to control the heat level according to your preference.
- Use a kitchen thermometer to maintain the oil temperature at 350°F to ensure even frying and avoid greasy chicken.
- Let fried tenders drain on a wire rack instead of paper towels to avoid sogginess.
- Leftover tenders can be reheated in an oven at 375°F for 10 minutes to restore crispiness.
