Honey Money Tenders

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 (180 °C) (175°C (350 °F)).

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) (74°C (165 °F)).

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.