Hot Honey Chicken Tenders, Cheesy Garlic Bread, and Pickle Ranch
Serves 1
Directions
- 1Pat dry chicken tenders with paper towels.
- 2Season chicken tenders with Kinder's The Blend, Italian seasoning, Tony Chachere's No Salt Creole seasoning, smoked paprika, and cayenne pepper.
- 3Add about six tablespoons of Louisiana hot sauce to the seasoned chicken tenders to help the seasoning stick and add flavor.
- 4Pour buttermilk over the chicken tenders until they are covered.
- 5Mix the chicken tenders and buttermilk until it resembles spicy ranch.
- 6Refrigerate the chicken tenders for a few hours to marinate.
- 7Cut two heads of garlic for the cheesy garlic bread.
- 8Wrap the cut garlic in foil with olive oil, salt, pepper, and thyme.
- 9Roast the garlic in the oven at 300°F (150°C) for about an hour.
- 10Mince 5 to 6 pickle chips for the pickle ranch.
- 11Combine minced pickles with Duke's mayonnaise, sour cream, freshly chopped chives, dill, and one grated garlic clove.
- 12Add pickle juice to the mixture.
- 13Season the pickle ranch with onion powder, garlic salt, and pepper.
- 14Mix until it reaches a nice thick consistency.
- 15Place butter in a bowl for the compound butter.
- 16Squeeze the roasted garlic into the butter.
- 17Grate one fresh garlic clove into the butter.
- 18Season the butter with salt and pepper.
- 19Add freshly chopped parsley, thyme, and rosemary to the butter.
- 20Mix the compound butter.
- 21Cut a loaf of fresh French bread in half lengthwise.
- 22Spread the compound butter evenly over the bread.
- 23Bake the buttered bread in the oven at 400°F (200°C) for about 10 minutes.
- 24Top the bread with hand-grated mozzarella.
- 25Broil the cheesy bread for about 5 minutes until golden and bubbly.
- 26Slice the cheesy garlic bread.
- 27Prepare the dredge for the chicken tenders using flour, corn starch, and the same seasonings used on the chicken (garlic powder, Italian seasoning, creole seasoning, smoked paprika, and cayenne).
- 28Mix the dredge ingredients thoroughly.
- 29Dip marinated chicken tenders into the dredge, ensuring they are well coated by pressing the flour onto them.
- 30Place the breaded chicken tenders on a wire rack.
- 31Heat oil to 350°F (175°C).
- 32Fry chicken tenders in batches for about 6 to 7 minutes until golden and crispy.
- 33Make hot honey sauce by melting butter, honey, and Louisiana hot sauce in a pan.
- 34Season the hot honey sauce with paprika, cayenne, onion, and garlic.
- 35Toss the fried chicken tenders in the hot honey sauce.
- 36Plate the hot honey chicken tenders, cheesy garlic bread, and pickle ranch.
Ingredients
- Chicken tenders
- Kinder's The Blend seasoning
- Italian seasoning
- Creole seasoning (no salt)
- Smoked paprika
- Cayenne pepper
- 6 tablespoons Louisiana hot sauce
- Buttermilk
- 2 Garlic heads
- Olive oil
- Salt
- Pepper
- Thyme
- 5 Grillo's pickle chips
- Duke's mayonnaise
- Daisy Light sour cream
- Freshly chopped chives
- Dill
- 1 Garlic clove
- Pickle juice
- Onion powder
- Butter
- Freshly chopped parsley
- Rosemary
- 1 French bread loaf
- Hand-grated mozzarella
- Flour
- Corn starch
- Honey
Equipment
Glass bowlFoilCutting boardOvenFrying panWire rackDeep fryer thermometer
Tips
- Marinating the chicken tenders for a few hours helps the seasoning stick and adds flavor.
- Season the flour very well so that you can still taste the seasoning after frying.
- Fry chicken in batches to maintain oil temperature and ensure even cooking.
- The pickle ranch pairs exceptionally well with the hot honey chicken tenders.
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