Honey Money Tenders

Ingredients

• 1.5 lb Chicken tenders (fresh)
• 2 cup Buttermilk (for marinade)
• 2 tbsp Worcestershire sauce (Barron Burton's W sauce recommended)
• 2 cup All-purpose flour (for dredge)
• 0.5 cup Cornstarch (for maximum crunch)
• 4 tbsp Cajun Honey Rub (TFTI's Cajun Honey Rub; divided for dredge and sauce)
• 4 tbsp Unsalted butter (melted for sauce)
• 0.5 cup Hot honey
• 2 tbsp Hot sauce (Barron Burton's Special Reserve recommended)
• Neutral oil (for deep frying)

Steps

1. 1

   In a large bowl, combine the chicken tenders with buttermilk and Barron Burton's W sauce. Ensure the chicken is fully submerged and let marinate to ensure they stay moist.

2. 2

   In a separate shallow dish, whisk together the all-purpose flour, cornstarch, and a generous portion of the Cajun Honey Rub to create the seasoned dredge.

3. 3

   Prepare the sauce by whisking together melted butter, hot honey, Barron Burton's special reserve hot sauce, and more Cajun Honey Rub until smooth and glossy.

4. 4

   Heat frying oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).

5. 5

   Take a marinated tender, coat it in the flour mixture, dip it back into the buttermilk marinade, and then coat it a second time in the flour mixture for a double dip to achieve maximum crunch.

6. 6

   Carefully place the tenders in the hot oil. Fry until they are deep golden brown and crispy, and the internal temperature reaches 165°F (74°C).

7. 7

   Remove the tenders from the oil and drain on a wire rack or paper towels.

8. 8

   While still hot, toss the crispy tenders in the prepared honey sauce until they are fully coated and glossy.

Notes

The creator emphasizes 'seasoning every step of the way' and the 'double dip' technique for the dredge to ensure the tenders are extra crispy. Use a wire rack for draining to prevent the bottom of the tenders from getting soggy.

Nutrition per serving

• chicken tenders
• fried chicken
• hot honey
• soul food
• game day
• appetizer
• main dish