Crispy Hot Honey Chicken Tenders

Zubereitung

1. 1

   In a bowl, combine 1.25 cups buttermilk, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp black pepper, and 0.5 tsp cayenne pepper (if using). Add the chicken tenders, mix well, and marinate for at least 1 hour — overnight for best flavor.

2. 2

   In a large bowl, whisk together 2 cups all-purpose flour, 0.5 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp baking powder.

3. 3

   Drizzle 2–3 tbsp of the marinade into the flour mixture. Rub it together with your fingers until small crumbles form — these create an extra crispy, craggy coating.

4. 4

   Coat each chicken tender using the Wet → Dry → Wet → Dry method: dip in marinade, dredge in flour mixture, dip in marinade again, then dredge in flour mixture once more. Press the flour firmly onto each tender. Let them rest for 5–10 minutes before frying.

5. 5

   Heat oil to 350°F (175°C). Fry the chicken tenders for 5–7 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack and let rest for 1–2 minutes while you prepare the glaze.

6. 6

   Combine 3 tbsp honey, 4 tbsp Frank's Buffalo Sauce, 1.5 tbsp unsalted butter, and a squeeze of fresh lemon juice in a small saucepan. Warm over low heat, stirring, until smooth and glossy. Do not let it boil.

7. 7

   Brush the warm hot honey glaze generously over the crispy chicken tenders just before serving. Garnish with fresh parsley.

8. 8

   For the optional garlic ranch dip, whisk together 0.5 cup mayonnaise, 2 tbsp Greek yogurt (or sour cream), 1 tsp grated garlic, 0.5 tsp dried dill, 1 tsp lemon juice, and salt and black pepper to taste until smooth. Chill until ready to serve.