Imported from Instagram

Homemade Honey Chipotle Chicken Tenders

Name: Homemade Honey Chipotle Chicken Tenders
Prep time: 30 min
Cook time: 20 min
Total time: 230 min
Yield: 4 servings
Cuisine: American
Ingredients: Chicken tenderloins; Buttermilk (For the marinade and the second dip); Pickle juice (For the marinade); Hot sauce (For the marinade); PoggioliEats Cajun seasoning (Used in both the marinade and flour mixture); All-purpose flour (For the dredging mixture); Potato starch (For the dredging mixture); Neutral oil (For frying; amount not specified); Honey chipotle sauce (For tossing the fried tenders); Ranch (For serving)

Recipe by Brandon Poggioli @poggiolieats · Instagram

Imported by Malayka Moraes on SeeMeCook

Crispy double-dredged chicken tenders marinated in buttermilk, pickle juice, hot sauce, and Cajun seasoning. The tenders are fried twice for a craggy, crunchy coating, then tossed with honey chipotle sauce and served with ranch.

4 servings230 minAmerican

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Ingredients

Chicken tenderloins
Buttermilk (For the marinade and the second dip)
Pickle juice (For the marinade)
Hot sauce (For the marinade)
PoggioliEats Cajun seasoning (Used in both the marinade and flour mixture)
All-purpose flour (For the dredging mixture)
Potato starch (For the dredging mixture)
Neutral oil (For frying; amount not specified)
Honey chipotle sauce (For tossing the fried tenders)
Ranch (For serving)

Steps

1
Place the chicken tenderloins in a bowl. Add the buttermilk, pickle juice, hot sauce, and Cajun seasoning, and mix until the chicken is evenly coated.
2
Cover the bowl and refrigerate the chicken in the marinade for at least 3 hours.
3
In a large shallow bowl or tray, mix the all-purpose flour, potato starch, and Cajun seasoning.
4
Remove the chicken from the marinade and dredge each tender in the flour mixture, coating it thoroughly.
5
Dip each floured tender back into the marinade, then dredge it a second time in the flour mixture. Press the coating firmly onto the chicken to build a thick, craggy crust.
6
Transfer the coated chicken to a wire rack and let it sit for 15–20 minutes.
7
Heat the neutral oil to 300–325°F. Fry the coated chicken for about 3 minutes per side, then transfer the tenders to a wire rack.
8
Increase the oil temperature to 375–400°F. Fry the tenders again for 2–3 minutes per side, until golden brown and crispy and the internal temperature reaches 165°F.
9
Toss the fried tenders with the honey chipotle sauce and serve with ranch.

Notes

The source provides no ingredient quantities. Frying equipment and oil depth are not specified; use a setup suitable for safely frying chicken and monitor the oil temperature. The chicken must reach an internal temperature of 165°F.