Honey Garlic Chicken Tenders

Serves 1
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Directions

  1. 1Hit chicken tenders with seasoned flour and toss.
  2. 2Hit chicken tenders with seasoned flour and toss.
  3. 3Hit chicken tenders with seasoned flour and toss.
  4. 4Mix cornstarch, flour, sweet heat rub, and baking powder.
  5. 5Mix cornstarch, flour, sweet heat rub, and baking powder.
  6. 6Mix cornstarch, flour, sweet heat rub, and baking powder.
  7. 7Transfer 1/3 of flour mix into another bowl, and add club soda. Whisk until loose pancake batter consistency.
  8. 8Transfer 1/3 of flour mix into another bowl, and add club soda. Whisk until loose pancake batter consistency.
  9. 9Transfer 1/3 of flour mix into another bowl, and add club soda. Whisk until loose pancake batter consistency.
  10. 10Thinly slice the garlic.
  11. 11Thinly slice the garlic.
  12. 12Thinly slice the garlic.
  13. 13Melt butter in a pan.
  14. 14Melt butter in a pan.
  15. 15Melt butter in a pan.
  16. 16Add garlic into the melted butter.
  17. 17Add garlic into the melted butter.
  18. 18Add garlic into the melted butter.
  19. 19Add soy sauce and rice vinegar.
  20. 20Add soy sauce and rice vinegar.
  21. 21Add soy sauce and rice vinegar.
  22. 22Add a drop of sesame seed oil, turn off the heat, and add honey.
  23. 23Add a drop of sesame seed oil, turn off the heat, and add honey.
  24. 24Add a drop of sesame seed oil, turn off the heat, and add honey.
  25. 25Add a cornstarch slurry.
  26. 26Add a cornstarch slurry.
  27. 27Add a cornstarch slurry.
  28. 28Dip dry tender into wet batter and drip off excess. Place in dry batter, then back into the wet batter, and finish into the dry.
  29. 29Dip dry tender into wet batter and drip off excess. Place in dry batter, then back into the wet batter, and finish into the dry.
  30. 30Dip dry tender into wet batter and drip off excess. Place in dry batter, then back into the wet batter, and finish into the dry.
  31. 31Place tenders in oil at 350 degrees.
  32. 32Place tenders in oil at 350 degrees.
  33. 33Place tenders in oil at 350 degrees.
  34. 34Fry until golden brown perfection in 5-7 minutes.
  35. 35Fry until golden brown perfection in 5-7 minutes.
  36. 36Fry until golden brown perfection in 5-7 minutes.
  37. 37Get every tender lost in sauce.
  38. 38Get every tender lost in sauce.
  39. 39Get every tender lost in sauce.

Ingredients

  • chicken tenders
  • chicken tenders
  • chicken tenders
  • seasoned flour
  • seasoned flour
  • seasoned flour
  • cornstarch
  • cornstarch
  • cornstarch
  • flour
  • flour
  • flour
  • sweet heat rub
  • sweet heat rub
  • sweet heat rub
  • baking powder
  • baking powder
  • baking powder
  • club soda
  • club soda
  • club soda
  • handful garlic
  • handful garlic
  • handful garlic
  • butter
  • butter
  • butter
  • soy sauce
  • soy sauce
  • soy sauce
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • drop sesame seed oil
  • drop sesame seed oil
  • drop sesame seed oil
  • honey
  • honey
  • honey
  • cornstarch slurry
  • cornstarch slurry
  • cornstarch slurry
  • oil
  • oil
  • oil

Equipment

bowlknifecutting boardpan

Tips

  • Dry, wet, dry is the battering process.