Crispy Honey Chipotle Chicken Tenders

Ingredients

• 1.5 lb chicken tenders (Trimmed; boneless, skinless chicken breast strips may be substituted.)
• 1 tsp kosher salt (Divided between the chicken and breading.)
• 0.5 tsp black pepper (Freshly ground.)
• 1 cup all-purpose flour (For dredging.)
• 1 tsp paprika (Smoked paprika works well with the chipotle flavor.)
• 1 tsp garlic powder
• 2 eggs (Large eggs, beaten.)
• 0.5 cup buttermilk (For the egg wash.)
• 2 cup panko breadcrumbs (For the crispy coating.)
• 4 cup vegetable oil (For deep-frying; not all of the oil will be absorbed.)
• 0.33 cup honey (For the glaze.)
• 2 tbsp chipotle peppers in adobo sauce (Finely minced; adjust to taste for heat.)
• 1 tbsp adobo sauce (Use from the chipotle pepper can.)
• 1 tbsp lime juice (Freshly squeezed.)
• 0.5 cup ranch dressing (For serving.)

Steps

1. 1

   Pat the chicken tenders dry with paper towels. Season them evenly with about half of the salt and the black pepper.

2. 2

   Set up three shallow bowls: one with the flour, paprika, garlic powder, and remaining salt; one with the beaten eggs whisked with the buttermilk; and one with the panko breadcrumbs.

3. 3

   Dredge each chicken tender in the seasoned flour, shaking off excess. Dip it into the egg-and-buttermilk mixture, then press it firmly into the panko so the coating adheres on all sides. Place the breaded tenders on a rack or tray while the oil heats.

4. 4

   Pour the frying oil into a heavy-bottomed pot or deep skillet to a depth of about 1½ to 2 inches. Heat it to 350°F (175°C), using a thermometer to monitor the temperature.

5. 5

   While the oil heats, combine the honey, minced chipotle peppers, adobo sauce, and lime juice in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring until smooth and glossy. Do not boil, because the honey can scorch.

6. 6

   Working in batches so the pan is not crowded, carefully lower the breaded tenders into the hot oil. Fry for about 3 to 4 minutes per side, turning once, until deeply golden and the chicken reaches 165°F (74°C) internally.

7. 7

   Transfer the fried tenders to a wire rack set over a sheet pan or to a paper-towel-lined plate. Let excess oil drain, and allow the oil to return to 350°F (175°C) before frying the next batch.

8. 8

   Brush or toss the hot tenders with the honey-chipotle glaze immediately before serving. Serve with ranch dressing for dipping.

Notes

The supplied post and transcript do not contain the creator's actual ingredient list or instructions, so quantities and techniques are reconstructed estimates rather than an exact extraction. For food safety, cook chicken to an internal temperature of 165°F (74°C). The listed frying-oil nutrition represents the full amount placed in the pot; actual consumed oil will be substantially lower.

Nutrition per serving

• main
• chicken
• fried
• crispy
• spicy
• sweet-savory
• American
• ranch