Honey Garlic Chicken Tenders

Ingredients

• 2 lb chicken tenders (About 14–16 tenders)
• 4 cup buttermilk (For the marinade)
• 0.25 cup hot sauce (For the marinade)
• 2 tbsp mustard (For the marinade)
• 1 egg (For the marinade)
• 1 tbsp paprika (Listed with chili and garlic in the marinade seasoning)
• 1 tbsp chili (Listed with paprika and garlic in the marinade seasoning)
• 1 tbsp garlic powder (Listed as garlic in the marinade seasoning)
• salt (To taste; for the marinade seasoning)
• black pepper (To taste; for the marinade seasoning)
• 6 cup all-purpose flour (For the dry batter)
• 2 cup cornstarch (For the dry batter)
• 1 tsp baking powder (For the dry batter)
• 1 tbsp paprika (Listed with chili and garlic in the dry-batter seasoning)
• 1 tbsp chili (Listed with paprika and garlic in the dry-batter seasoning)
• 1 tbsp garlic powder (Listed as garlic in the dry-batter seasoning)
• salt (To taste; for the dry-batter seasoning)
• black pepper (To taste; for the dry-batter seasoning)
• 20 oz sparkling water (About; cold, for the wet batter)
• 2 eggs (For the wet batter)
• 1 stick butter (For the sauce)
• 10 cloves garlic (Fresh, minced; for the sauce)
• 1 tbsp jalapeño dust (The transcript says jalapeño pepper)
• 1 cup hot sauce (For the sauce)
• 0.25 cup honey (For the sauce)
• frying oil (For deep-frying; amount not specified)
• spicy ranch (For dipping; amount not specified)

Steps

1. 1

   In a bowl, combine the buttermilk, ¼ cup hot sauce, mustard, and 1 egg. Season with the marinade paprika, chili, garlic, salt, and pepper.

2. 2

   Add the chicken tenders to the marinade and turn them to coat. Marinate until you lose patience; no specific time is given.

3. 3

   In a large bowl, combine the flour, cornstarch, baking powder, and the second set of paprika, chili, garlic, salt, and pepper.

4. 4

   Transfer about 2 cups (roughly one-fourth) of the dry-batter mixture to a separate bowl.

5. 5

   Add 2 eggs to the reserved dry mixture and whisk gently. Gradually whisk in cold sparkling water until the batter has a very loose, pancake-batter consistency; avoid making it thick.

6. 6

   Working with one marinated tender at a time, coat it in the dry batter, pressing the coating on with one hand.

7. 7

   Dip each tender into the wet tempura batter and let excess batter drip off.

8. 8

   Return each tender to the dry batter and coat it again, following the wet-dry-wet-dry sequence described in the transcript.

9. 9

   Heat frying oil to 350°F (175°C). Fry the coated tenders in batches for 5–6 minutes, until golden brown and crisp.

10. 10

    For the sauce, melt the butter in a saucepan.

11. 11

    Add the minced garlic and jalapeño seasoning. Cook the garlic through to remove its raw taste; the source gives no exact time.

12. 12

    Turn off the heat, then add 1 cup hot sauce and the honey. Stir to combine.

13. 13

    Add the fried tenders to the sauce and toss to coat them.

14. 14

    Serve the tenders with spicy ranch for dipping.

Notes

The transcript does not specify a marinating duration or the amount of frying oil. It says to cook the garlic until its raw taste is gone but gives no timing. The description lists 1 tablespoon each of paprika, chili, and garlic for each seasoning set; the exact form of chili and garlic in these sets is unclear. The stated 20 oz sparkling water and 2 eggs are for the wet batter. The transcript mentions spicy ranch for serving, but no amount is given.

Nutrition per serving

• main
• fried
• crispy
• chicken
• American
• spicy
• honey-garlic