Crispy Chicken Tenders with Spicy Honey and Buttermilk Ranch

Ingredients

• 2 lb Chicken breast (Cut into strips approximately 1 inch thick)
• 2 cup Buttermilk for the marinade
• 0.333 cup Pickle juice
• 1 tsp Garlic powder for the marinade
• 1 tsp Paprika for the marinade
• 1 tsp Cayenne pepper
• 1 tsp Onion powder for the marinade
• 1 tsp Salt for the marinade
• 1 tsp Black pepper for the marinade
• Neutral oil (For frying; enough to reach a depth of 2–3 inches)
• 2 cup All-purpose flour
• 0.5 cup Cornstarch
• 1 tsp Baking powder
• 2 tsp Garlic powder for the coating
• 2 tsp Paprika for the coating
• 2 tsp Salt for the coating
• 2 tsp Black pepper for the coating
• 0.25 cup Butter
• 2.5 tbsp Hot sauce (The source indicates between 2 and 3 tablespoons)
• 0.333 cup Honey
• 0.5 cup Mayonnaise
• 0.5 cup Sour cream
• 0.5 cup Cold buttermilk for the ranch (Use less for a thicker sauce)
• 1 tsp Red wine vinegar
• 1 tsp Dried parsley
• 1 tbsp Fresh dill (Can be substituted with 1 tsp dried dill)
• 0.5 tsp Garlic powder for the ranch
• 0.5 tsp Onion powder for the ranch
• 0.5 tsp Fine sea salt for the ranch
• 0.5 tsp Black pepper for the ranch
• 1 tbsp Fresh chives (Optional)

Steps

1. 1

   Cut the chicken breasts into strips approximately 1 inch thick. Place them in a bowl with the buttermilk, pickle juice, and all the marinade seasonings. Mix well, cover the bowl, and refrigerate for at least 2 hours or overnight for more tender chicken.

2. 2

   In a bowl, mix the flour, cornstarch, baking powder, and all the coating seasonings.

3. 3

   Pour neutral oil into a large pot until it reaches a depth of 2–3 inches. Heat it to 350 °F/175 °C and try to maintain approximately that temperature throughout frying.

4. 4

   Drizzle a little of the buttermilk marinade over the flour mixture and stir to form small, irregular crispy pieces. Shake off the excess marinade from each chicken strip and coat it completely in the flour mixture. Shake off the excess flour and place the strip in the hot oil.

5. 5

   Do not move the strips during the first 1–2 minutes. Fry them for 7–8 minutes, or until golden brown and fully cooked. Transfer them to a rack to drain.

6. 6

   While the chicken is frying, melt the butter in a saucepan over medium-low heat. Add the honey and 2–3 tablespoons of hot sauce, and whisk until smooth.

7. 7

   In a bowl, mix the mayonnaise, sour cream, cold buttermilk, vinegar, parsley, dill, garlic powder, onion powder, salt, pepper, and chives, if desired.

8. 8

   Toss the chicken strips with the spicy honey sauce or brush them with it. Serve with the buttermilk ranch.

Notes

The transcription also indicates that the strips can be prepared in an air fryer, but it does not provide specific temperature, time, or instructions for that method. The amount of oil depends on the size of the pot; it should reach a depth of 2–3 inches.

Nutrition per serving

• main course
• chicken
• fried
• crispy
• spicy
• honey sauce
• ranch
• American cuisine