Description
Hot Honey Chicken Tenders are crispy, flavorful chicken strips coated in a spicy honey sauce that adds a sweet and tangy kick.
Ingredients
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Vegetable oil for frying
- 1/2 cup honey
- 1 tablespoon hot sauce (adjust for spice preference)
- 1 teaspoon apple cider vinegar
Instructions
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken tenders, ensuring they are well coated. Cover and refrigerate for at least 1 hour or up to overnight for best flavor.
- In a separate bowl, mix flour, cornmeal, baking powder, and cayenne pepper.
- Remove chicken from the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture, pressing gently to adhere.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
- Fry the chicken tenders in batches, cooking for about 4-5 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- For the hot honey sauce, combine honey, hot sauce, and apple cider vinegar in a small saucepan over low heat. Stir until warmed and well combined.
- Drizzle the hot honey sauce over the chicken tenders before serving.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Add a pinch of smoked paprika to the flour mixture for a smoky flavor twist.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg