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. 2Pat dry chicken tenders with paper towels.
  3. 3Pat dry chicken tenders with paper towels.
  4. 4Season chicken tenders with Kinder's The Blend, Italian seasoning, Tony Chachere's No Salt Creole seasoning, smoked paprika, and cayenne pepper.
  5. 5Season chicken tenders with Kinder's The Blend, Italian seasoning, Tony Chachere's No Salt Creole seasoning, smoked paprika, and cayenne pepper.
  6. 6Season chicken tenders with Kinder's The Blend, Italian seasoning, Tony Chachere's No Salt Creole seasoning, smoked paprika, and cayenne pepper.
  7. 7Add about six tablespoons of Louisiana hot sauce to the seasoned chicken tenders to help the seasoning stick and add flavor.
  8. 8Add about six tablespoons of Louisiana hot sauce to the seasoned chicken tenders to help the seasoning stick and add flavor.
  9. 9Add about six tablespoons of Louisiana hot sauce to the seasoned chicken tenders to help the seasoning stick and add flavor.
  10. 10Pour buttermilk over the chicken tenders until they are covered.
  11. 11Pour buttermilk over the chicken tenders until they are covered.
  12. 12Pour buttermilk over the chicken tenders until they are covered.
  13. 13Mix the chicken tenders and buttermilk until it resembles spicy ranch.
  14. 14Mix the chicken tenders and buttermilk until it resembles spicy ranch.
  15. 15Mix the chicken tenders and buttermilk until it resembles spicy ranch.
  16. 16Refrigerate the chicken tenders for a few hours to marinate.
  17. 17Refrigerate the chicken tenders for a few hours to marinate.
  18. 18Refrigerate the chicken tenders for a few hours to marinate.
  19. 19Cut two heads of garlic for the cheesy garlic bread.
  20. 20Cut two heads of garlic for the cheesy garlic bread.
  21. 21Cut two heads of garlic for the cheesy garlic bread.
  22. 22Wrap the cut garlic in foil with olive oil, salt, pepper, and thyme.
  23. 23Wrap the cut garlic in foil with olive oil, salt, pepper, and thyme.
  24. 24Wrap the cut garlic in foil with olive oil, salt, pepper, and thyme.
  25. 25Roast the garlic in the oven at 300°F (150°C) for about an hour.
  26. 26Roast the garlic in the oven at 300°F (150°C) for about an hour.
  27. 27Roast the garlic in the oven at 300°F (150°C) for about an hour.
  28. 28Mince 5 to 6 pickle chips for the pickle ranch.
  29. 29Mince 5 to 6 pickle chips for the pickle ranch.
  30. 30Mince 5 to 6 pickle chips for the pickle ranch.
  31. 31Combine minced pickles with Duke's mayonnaise, sour cream, freshly chopped chives, dill, and one grated garlic clove.
  32. 32Combine minced pickles with Duke's mayonnaise, sour cream, freshly chopped chives, dill, and one grated garlic clove.
  33. 33Combine minced pickles with Duke's mayonnaise, sour cream, freshly chopped chives, dill, and one grated garlic clove.
  34. 34Add pickle juice to the mixture.
  35. 35Add pickle juice to the mixture.
  36. 36Add pickle juice to the mixture.
  37. 37Season the pickle ranch with onion powder, garlic salt, and pepper.
  38. 38Season the pickle ranch with onion powder, garlic salt, and pepper.
  39. 39Season the pickle ranch with onion powder, garlic salt, and pepper.
  40. 40Mix until it reaches a nice thick consistency.
  41. 41Mix until it reaches a nice thick consistency.
  42. 42Mix until it reaches a nice thick consistency.
  43. 43Place butter in a bowl for the compound butter.
  44. 44Place butter in a bowl for the compound butter.
  45. 45Place butter in a bowl for the compound butter.
  46. 46Squeeze the roasted garlic into the butter.
  47. 47Squeeze the roasted garlic into the butter.
  48. 48Squeeze the roasted garlic into the butter.
  49. 49Grate one fresh garlic clove into the butter.
  50. 50Grate one fresh garlic clove into the butter.
  51. 51Grate one fresh garlic clove into the butter.
  52. 52Season the butter with salt and pepper.
  53. 53Season the butter with salt and pepper.
  54. 54Season the butter with salt and pepper.
  55. 55Add freshly chopped parsley, thyme, and rosemary to the butter.
  56. 56Add freshly chopped parsley, thyme, and rosemary to the butter.
  57. 57Add freshly chopped parsley, thyme, and rosemary to the butter.
  58. 58Mix the compound butter.
  59. 59Mix the compound butter.
  60. 60Mix the compound butter.
  61. 61Cut a loaf of fresh French bread in half lengthwise.
  62. 62Cut a loaf of fresh French bread in half lengthwise.
  63. 63Cut a loaf of fresh French bread in half lengthwise.
  64. 64Spread the compound butter evenly over the bread.
  65. 65Spread the compound butter evenly over the bread.
  66. 66Spread the compound butter evenly over the bread.
  67. 67Bake the buttered bread in the oven at 400°F (200°C) for about 10 minutes.
  68. 68Bake the buttered bread in the oven at 400°F (200°C) for about 10 minutes.
  69. 69Bake the buttered bread in the oven at 400°F (200°C) for about 10 minutes.
  70. 70Top the bread with hand-grated mozzarella.
  71. 71Top the bread with hand-grated mozzarella.
  72. 72Top the bread with hand-grated mozzarella.
  73. 73Broil the cheesy bread for about 5 minutes until golden and bubbly.
  74. 74Broil the cheesy bread for about 5 minutes until golden and bubbly.
  75. 75Broil the cheesy bread for about 5 minutes until golden and bubbly.
  76. 76Slice the cheesy garlic bread.
  77. 77Slice the cheesy garlic bread.
  78. 78Slice the cheesy garlic bread.
  79. 79Prepare 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).
  80. 80Prepare 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).
  81. 81Prepare 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).
  82. 82Mix the dredge ingredients thoroughly.
  83. 83Mix the dredge ingredients thoroughly.
  84. 84Mix the dredge ingredients thoroughly.
  85. 85Dip marinated chicken tenders into the dredge, ensuring they are well coated by pressing the flour onto them.
  86. 86Dip marinated chicken tenders into the dredge, ensuring they are well coated by pressing the flour onto them.
  87. 87Dip marinated chicken tenders into the dredge, ensuring they are well coated by pressing the flour onto them.
  88. 88Place the breaded chicken tenders on a wire rack.
  89. 89Place the breaded chicken tenders on a wire rack.
  90. 90Place the breaded chicken tenders on a wire rack.
  91. 91Heat oil to 350°F (175°C).
  92. 92Heat oil to 350°F (175°C).
  93. 93Heat oil to 350°F (175°C).
  94. 94Fry chicken tenders in batches for about 6 to 7 minutes until golden and crispy.
  95. 95Fry chicken tenders in batches for about 6 to 7 minutes until golden and crispy.
  96. 96Fry chicken tenders in batches for about 6 to 7 minutes until golden and crispy.
  97. 97Make hot honey sauce by melting butter, honey, and Louisiana hot sauce in a pan.
  98. 98Make hot honey sauce by melting butter, honey, and Louisiana hot sauce in a pan.
  99. 99Make hot honey sauce by melting butter, honey, and Louisiana hot sauce in a pan.
  100. 100Season the hot honey sauce with paprika, cayenne, onion, and garlic.
  101. 101Season the hot honey sauce with paprika, cayenne, onion, and garlic.
  102. 102Season the hot honey sauce with paprika, cayenne, onion, and garlic.
  103. 103Toss the fried chicken tenders in the hot honey sauce.
  104. 104Toss the fried chicken tenders in the hot honey sauce.
  105. 105Toss the fried chicken tenders in the hot honey sauce.
  106. 106Plate the hot honey chicken tenders, cheesy garlic bread, and pickle ranch.
  107. 107Plate the hot honey chicken tenders, cheesy garlic bread, and pickle ranch.
  108. 108Plate the hot honey chicken tenders, cheesy garlic bread, and pickle ranch.

Ingredients

  • Chicken tenders
  • Chicken tenders
  • Chicken tenders
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • Creole seasoning (no salt)
  • Creole seasoning (no salt)
  • Creole seasoning (no salt)
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • Cayenne pepper
  • Cayenne pepper
  • Cayenne pepper
  • 6 tablespoons Louisiana hot sauce
  • 6 tablespoons Louisiana hot sauce
  • 6 tablespoons Louisiana hot sauce
  • Buttermilk
  • Buttermilk
  • Buttermilk
  • 2 Garlic heads
  • 2 Garlic heads
  • 2 Garlic heads
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Thyme
  • Thyme
  • Thyme
  • 5 Grillo's pickle chips
  • 5 Grillo's pickle chips
  • 5 Grillo's pickle chips
  • Duke's mayonnaise
  • Duke's mayonnaise
  • Duke's mayonnaise
  • Daisy Light sour cream
  • Daisy Light sour cream
  • Daisy Light sour cream
  • Freshly chopped chives
  • Freshly chopped chives
  • Freshly chopped chives
  • Dill
  • Dill
  • Dill
  • 1 Garlic clove
  • 1 Garlic clove
  • 1 Garlic clove
  • Pickle juice
  • Pickle juice
  • Pickle juice
  • Onion powder
  • Onion powder
  • Onion powder
  • Butter
  • Butter
  • Butter
  • Freshly chopped parsley
  • Freshly chopped parsley
  • Freshly chopped parsley
  • Rosemary
  • Rosemary
  • Rosemary
  • 1 French bread loaf
  • 1 French bread loaf
  • 1 French bread loaf
  • Hand-grated mozzarella
  • Hand-grated mozzarella
  • Hand-grated mozzarella
  • Flour
  • Flour
  • Flour
  • Corn starch
  • Corn starch
  • Corn starch
  • Honey
  • Honey
  • 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.