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. 2Season chicken tenders in a bowl with salt, pepper, garlic powder, onion powder, cayenne pepper, chili powder, smoked paprika, and hot sauce.
  3. 3Season chicken tenders in a bowl with salt, pepper, garlic powder, onion powder, cayenne pepper, chili powder, smoked paprika, and hot sauce.
  4. 4Add enough buttermilk to cover the chicken and mix well.
  5. 5Add enough buttermilk to cover the chicken and mix well.
  6. 6Add enough buttermilk to cover the chicken and mix well.
  7. 7Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or overnight for more flavor.
  8. 8Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or overnight for more flavor.
  9. 9Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or overnight for more flavor.
  10. 10Chop fresh dill and chives.
  11. 11Chop fresh dill and chives.
  12. 12Chop fresh dill and chives.
  13. 13Mince pickles.
  14. 14Mince pickles.
  15. 15Mince pickles.
  16. 16Grate two cloves of garlic into a bowl with the chopped dill, chives, and pickles.
  17. 17Grate two cloves of garlic into a bowl with the chopped dill, chives, and pickles.
  18. 18Grate two cloves of garlic into a bowl with the chopped dill, chives, and pickles.
  19. 19Add about half a cup of mayonnaise and a fourth of a cup of sour cream to the herbs and pickles.
  20. 20Add about half a cup of mayonnaise and a fourth of a cup of sour cream to the herbs and pickles.
  21. 21Add about half a cup of mayonnaise and a fourth of a cup of sour cream to the herbs and pickles.
  22. 22Add a splash of pickle juice and mix well.
  23. 23Add a splash of pickle juice and mix well.
  24. 24Add a splash of pickle juice and mix well.
  25. 25Season the pickle ranch with a little salt, pepper, onion powder, and garlic powder, then mix again.
  26. 26Season the pickle ranch with a little salt, pepper, onion powder, and garlic powder, then mix again.
  27. 27Season the pickle ranch with a little salt, pepper, onion powder, and garlic powder, then mix again.
  28. 28In 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.
  29. 29In 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.
  30. 30In 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.
  31. 31Heat oil in a frying pan to 350 degrees Fahrenheit.
  32. 32Heat oil in a frying pan to 350 degrees Fahrenheit.
  33. 33Heat oil in a frying pan to 350 degrees Fahrenheit.
  34. 34Dip each chicken tender in the marinade (wet hand) and then dredge it in the seasoned flour (dry hand), ensuring it is fully coated.
  35. 35Dip each chicken tender in the marinade (wet hand) and then dredge it in the seasoned flour (dry hand), ensuring it is fully coated.
  36. 36Dip each chicken tender in the marinade (wet hand) and then dredge it in the seasoned flour (dry hand), ensuring it is fully coated.
  37. 37Carefully place the breaded chicken tenders into the hot oil and fry for about 5 to 6 minutes until golden brown and cooked through.
  38. 38Carefully place the breaded chicken tenders into the hot oil and fry for about 5 to 6 minutes until golden brown and cooked through.
  39. 39Carefully place the breaded chicken tenders into the hot oil and fry for about 5 to 6 minutes until golden brown and cooked through.
  40. 40Remove the fried chicken tenders and place them on a wire rack to drain excess oil.
  41. 41Remove the fried chicken tenders and place them on a wire rack to drain excess oil.
  42. 42Remove the fried chicken tenders and place them on a wire rack to drain excess oil.
  43. 43For the hot honey sauce, melt about 3 tablespoons of butter in a pot over medium heat.
  44. 44For the hot honey sauce, melt about 3 tablespoons of butter in a pot over medium heat.
  45. 45For the hot honey sauce, melt about 3 tablespoons of butter in a pot over medium heat.
  46. 46Add garlic powder and smoked paprika to the melted butter and swirl it around.
  47. 47Add garlic powder and smoked paprika to the melted butter and swirl it around.
  48. 48Add garlic powder and smoked paprika to the melted butter and swirl it around.
  49. 49Stir in about a third of a cup of honey and a fourth of a cup of hot sauce, then whisk until combined.
  50. 50Stir in about a third of a cup of honey and a fourth of a cup of hot sauce, then whisk until combined.
  51. 51Stir in about a third of a cup of honey and a fourth of a cup of hot sauce, then whisk until combined.
  52. 52Let the hot honey sauce simmer for a few minutes.
  53. 53Let the hot honey sauce simmer for a few minutes.
  54. 54Let the hot honey sauce simmer for a few minutes.
  55. 55Place the fried chicken tenders in a bowl, pour the hot honey sauce over them, and toss to coat.
  56. 56Place the fried chicken tenders in a bowl, pour the hot honey sauce over them, and toss to coat.
  57. 57Place the fried chicken tenders in a bowl, pour the hot honey sauce over them, and toss to coat.
  58. 58Serve the hot honey chicken tenders with the homemade pickle ranch on the side.
  59. 59Serve the hot honey chicken tenders with the homemade pickle ranch on the side.
  60. 60Serve the hot honey chicken tenders with the homemade pickle ranch on the side.

Ingredients

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