Hot Honey Chicken Tenders with Fries and Dill Pickle Ranch
Faith Boyer cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Lydia on SeeMeCook
Crispy baked chicken tenders coated in seasoned cornflakes, served with thin olive-oil fries, hot honey sauce, and dill pickle ranch. The creator describes this as a homemade alternative to takeout, but the full recipe and exact sauce details are not provided in the source.
- Time
- 60 minutes
- Cuisine
- American
Ingredients
Steps
Marinate the chicken in pickle juice. The source does not specify the amount of pickle juice or the marinating time.
While the chicken marinates, slice the potatoes as thinly as possible for fries.
Coat the sliced potatoes with olive oil, garlic powder, and a little salt.
Add the cornflakes to a bag and crush them into fine crumbs.
Season the crushed cornflakes with the unspecified seasonings.
Dip each chicken tender in flour, then in beaten eggs, and then coat it with the seasoned cornflake crumbs. Repeat for all the chicken.
Bake the coated chicken until crisp. The source does not specify oven temperature or baking time.
While the chicken bakes, prepare the hot honey sauce. Its ingredients and method are not described in the source.
Serve the chicken with the fries and hot honey sauce. The creator also makes and serves a dill pickle ranch sauce; its recipe is not provided.
Notes
The post says the full recipe is on the creator’s Substack, but that recipe is not included in the supplied source. Quantities, baking temperature and duration, and the preparations for both sauces are therefore unavailable; the extracted method is limited to actions stated in the transcript.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 0
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
