Hot Honey Chicken Tenders, Cheesy Garlic Bread, and Pickle Ranch

Serves 1
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Directions

  1. 1Pat dry chicken tenders with paper towels.
  2. 2Season chicken tenders with Kinder's The Blend, Italian seasoning, Tony Chachere's No Salt Creole seasoning, smoked paprika, and cayenne pepper.
  3. 3Add about six tablespoons of Louisiana hot sauce to the seasoned chicken tenders to help the seasoning stick and add flavor.
  4. 4Pour buttermilk over the chicken tenders until they are covered.
  5. 5Mix the chicken tenders and buttermilk until it resembles spicy ranch.
  6. 6Refrigerate the chicken tenders for a few hours to marinate.
  7. 7Cut two heads of garlic for the cheesy garlic bread.
  8. 8Wrap the cut garlic in foil with olive oil, salt, pepper, and thyme.
  9. 9Roast the garlic in the oven at 300°F (150°C) for about an hour.
  10. 10Mince 5 to 6 pickle chips for the pickle ranch.
  11. 11Combine minced pickles with Duke's mayonnaise, sour cream, freshly chopped chives, dill, and one grated garlic clove.
  12. 12Add pickle juice to the mixture.
  13. 13Season the pickle ranch with onion powder, garlic salt, and pepper.
  14. 14Mix until it reaches a nice thick consistency.
  15. 15Place butter in a bowl for the compound butter.
  16. 16Squeeze the roasted garlic into the butter.
  17. 17Grate one fresh garlic clove into the butter.
  18. 18Season the butter with salt and pepper.
  19. 19Add freshly chopped parsley, thyme, and rosemary to the butter.
  20. 20Mix the compound butter.
  21. 21Cut a loaf of fresh French bread in half lengthwise.
  22. 22Spread the compound butter evenly over the bread.
  23. 23Bake the buttered bread in the oven at 400°F (200°C) for about 10 minutes.
  24. 24Top the bread with hand-grated mozzarella.
  25. 25Broil the cheesy bread for about 5 minutes until golden and bubbly.
  26. 26Slice the cheesy garlic bread.
  27. 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).
  28. 28Mix the dredge ingredients thoroughly.
  29. 29Dip marinated chicken tenders into the dredge, ensuring they are well coated by pressing the flour onto them.
  30. 30Place the breaded chicken tenders on a wire rack.
  31. 31Heat oil to 350°F (175°C).
  32. 32Fry chicken tenders in batches for about 6 to 7 minutes until golden and crispy.
  33. 33Make hot honey sauce by melting butter, honey, and Louisiana hot sauce in a pan.
  34. 34Season the hot honey sauce with paprika, cayenne, onion, and garlic.
  35. 35Toss the fried chicken tenders in the hot honey sauce.
  36. 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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