Hot Honey Chicken Tenders with Homemade Pickle Ranch

Serves 1
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Directions

  1. 1Season chicken tenders in a bowl with salt, pepper, garlic powder, onion powder, cayenne pepper, chili powder, smoked paprika, and hot sauce.
  2. 2Add enough buttermilk to cover the chicken and mix well.
  3. 3Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or overnight for more flavor.
  4. 4Chop fresh dill and chives.
  5. 5Mince pickles.
  6. 6Grate two cloves of garlic into a bowl with the chopped dill, chives, and pickles.
  7. 7Add about half a cup of mayonnaise and a fourth of a cup of sour cream to the herbs and pickles.
  8. 8Add a splash of pickle juice and mix well.
  9. 9Season the pickle ranch with a little salt, pepper, onion powder, and garlic powder, then mix again.
  10. 10In a separate dish, combine a few cups of flour with cornstarch, and season it with salt, pepper, garlic powder, onion powder, cayenne pepper, chili powder, and smoked paprika.
  11. 11Heat oil in a frying pan to 350 degrees Fahrenheit.
  12. 12Dip each chicken tender in the marinade (wet hand) and then dredge it in the seasoned flour (dry hand), ensuring it is fully coated.
  13. 13Carefully place the breaded chicken tenders into the hot oil and fry for about 5 to 6 minutes until golden brown and cooked through.
  14. 14Remove the fried chicken tenders and place them on a wire rack to drain excess oil.
  15. 15For the hot honey sauce, melt about 3 tablespoons of butter in a pot over medium heat.
  16. 16Add garlic powder and smoked paprika to the melted butter and swirl it around.
  17. 17Stir in about a third of a cup of honey and a fourth of a cup of hot sauce, then whisk until combined.
  18. 18Let the hot honey sauce simmer for a few minutes.
  19. 19Place the fried chicken tenders in a bowl, pour the hot honey sauce over them, and toss to coat.
  20. 20Serve the hot honey chicken tenders with the homemade pickle ranch on the side.

Ingredients

  • Chicken tenders
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Cayenne pepper
  • Chili powder
  • Smoked paprika
  • Hot sauce
  • Buttermilk
  • Fresh dill
  • Chives
  • Pickles
  • Pickle juice
  • 0.5 cup Mayonnaise
  • 0.25 cup Sour cream
  • cups Flour
  • Cornstarch
  • 3 tablespoons Butter
  • 0.33 cup Honey

Equipment

BowlPepper grinderSpatulaPlastic wrapCutting boardKnifeGraterFrying panPotWhiskTongsWire rack

Tips

  • If you don't have buttermilk, use whole milk and a few tablespoons of vinegar or lemon juice.
  • For more flavor, marinate the chicken overnight.
  • Use a wet hand for dipping the chicken in the marinade and a dry hand for the flour to avoid mushy hands.
  • Heat the oil to 350 degrees Fahrenheit for frying the chicken.
  • When frying, do not overcrowd the pan. Fry in batches.
  • Chicken tenders are almost done when they start to float to the top.
  • Place fried chicken on a wire rack to drain excess grease and prevent sogginess.

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