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