Honey Butter Chicken Tenders

45 mins
Serves 4
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Directions

  1. 1In a bowl, mix chicken tenders with buttermilk, salt, pepper, garlic powder, and paprika. Let marinate for at least 1 hour.
  2. 2In a bowl, mix chicken tenders with buttermilk, salt, pepper, garlic powder, and paprika. Let marinate for at least 1 hour.
  3. 3In a bowl, mix chicken tenders with buttermilk, salt, pepper, garlic powder, and paprika. Let marinate for at least 1 hour.
  4. 4Place flour in a bowl for the first dry mix.
  5. 5Place flour in a bowl for the first dry mix.
  6. 6Place flour in a bowl for the first dry mix.
  7. 7In a separate bowl, whisk together flour, egg, and cold sparkling water to make the wet batter.
  8. 8In a separate bowl, whisk together flour, egg, and cold sparkling water to make the wet batter.
  9. 9In a separate bowl, whisk together flour, egg, and cold sparkling water to make the wet batter.
  10. 10In another bowl, combine flour, salt, paprika, garlic powder, and oregano for the second dry mix.
  11. 11In another bowl, combine flour, salt, paprika, garlic powder, and oregano for the second dry mix.
  12. 12In another bowl, combine flour, salt, paprika, garlic powder, and oregano for the second dry mix.
  13. 13Dredge each piece of chicken in the first dry mix, dip in the wet batter, and finally coat in the second dry mix.
  14. 14Dredge each piece of chicken in the first dry mix, dip in the wet batter, and finally coat in the second dry mix.
  15. 15Dredge each piece of chicken in the first dry mix, dip in the wet batter, and finally coat in the second dry mix.
  16. 16Heat oil to 350°F (175°C). Fry the chicken in batches until golden brown and crispy. Drain on a wire rack.
  17. 17Heat oil to 350°F (175°C). Fry the chicken in batches until golden brown and crispy. Drain on a wire rack.
  18. 18Heat oil to 350°F (175°C). Fry the chicken in batches until golden brown and crispy. Drain on a wire rack.
  19. 19In a pan, combine soy sauce, honey, ginger, and water. Bring to a boil, then add butter and stir until thickened.
  20. 20In a pan, combine soy sauce, honey, ginger, and water. Bring to a boil, then add butter and stir until thickened.
  21. 21In a pan, combine soy sauce, honey, ginger, and water. Bring to a boil, then add butter and stir until thickened.
  22. 22Coat the fried chicken in the sauce, plate, and garnish with sesame seeds and scallions.
  23. 23Coat the fried chicken in the sauce, plate, and garnish with sesame seeds and scallions.
  24. 24Coat the fried chicken in the sauce, plate, and garnish with sesame seeds and scallions.

Ingredients

  • 24 oz chicken tenderloins or chicken breasts, cut into tenders
  • 24 oz chicken tenderloins or chicken breasts, cut into tenders
  • 24 oz chicken tenderloins or chicken breasts, cut into tenders
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.5 cup cold sparkling water
  • 0.5 cup cold sparkling water
  • 0.5 cup cold sparkling water
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 scallions
  • 0 scallions
  • 0 scallions

Equipment

bowlwhiskpantongsgrater