Hot Honey Chicken Tenders with Buttermilk Ranch

Ingredients

• 2 lb chicken breast (Sliced into strips about 1 inch thick)
• 2 cup buttermilk (For the chicken marinade)
• 0.333 cup pickle juice (For the chicken marinade)
• 1 tsp garlic powder (For the chicken marinade)
• 1 tsp paprika (For the chicken marinade)
• 1 tsp cayenne pepper (For the chicken marinade)
• 1 tsp onion powder (For the chicken marinade)
• 1 tsp salt (For the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• neutral oil (For frying; use enough to fill the pot 2–3 inches deep)
• 2 cup all-purpose flour (For the flour mixture)
• 0.5 cup cornstarch (For the flour mixture)
• 1 tsp baking powder (For the flour mixture)
• 2 tsp garlic powder (For the flour mixture)
• 2 tsp paprika (For the flour mixture)
• 2 tsp salt (For the flour mixture)
• 2 tsp black pepper (For the flour mixture)
• 0.25 cup butter (For the hot honey sauce)
• 2 tbsp hot sauce (Use 2 to 3 tablespoons for the hot honey sauce)
• 0.333 cup honey (For the hot honey sauce)
• 0.5 cup mayonnaise (For the ranch)
• 0.5 cup sour cream (For the ranch)
• 0.5 cup buttermilk (Cold; use less for a thicker dip)
• 1 tsp red wine vinegar (For the ranch)
• 1 tsp dried parsley (For the ranch)
• 1 tbsp fresh dill weed (Use 1 teaspoon dried dill instead if preferred)
• 0.5 tsp garlic powder (For the ranch)
• 0.5 tsp onion powder (For the ranch)
• 0.5 tsp fine sea salt (For the ranch)
• 0.5 tsp black pepper (For the ranch)
• 1 tbsp fresh chives (Optional; for the ranch)

Steps

1. 1

   Slice the chicken breasts into strips about 1 inch thick.

2. 2

   Place the chicken in a mixing bowl. Add the buttermilk, pickle juice, and all of the chicken marinade seasonings: garlic powder, paprika, cayenne pepper, onion powder, salt, and black pepper. Mix thoroughly so the chicken is coated. Cover and refrigerate for at least 2 hours, or overnight for extra-tender chicken.

3. 3

   In a bowl, combine the all-purpose flour, cornstarch, baking powder, and the flour-mixture seasonings: garlic powder, paprika, salt, and black pepper. Mix well.

4. 4

   Pour neutral oil into a large pot to a depth of about 2–3 inches. Heat the oil to 350°F / 175°C and keep it around this temperature throughout frying.

5. 5

   Drizzle a little of the buttermilk marinade into the flour mixture and stir it through to create flaky bits in the coating.

6. 6

   Shake excess marinade from each chicken strip, then coat it thoroughly in the flour mixture. Shake off excess flour and carefully place the coated chicken into the hot oil.

7. 7

   Leave the tenders undisturbed for the first 1–2 minutes. Fry for 7–8 minutes, or until golden brown and cooked through. Transfer the cooked tenders to a wire rack.

8. 8

   Meanwhile, melt the butter in a saucepan over medium-low heat.

9. 9

   Add the honey and 2–3 tablespoons of hot sauce to the melted butter. Whisk until the hot honey sauce is smooth.

10. 10

    Mix the mayonnaise, sour cream, cold buttermilk, red wine vinegar, dried parsley, fresh dill or dried dill, garlic powder, onion powder, fine sea salt, black pepper, and optional chives in a bowl until combined. Use less buttermilk if a thicker dip is desired.

11. 11

    Toss the fried tenders with the hot honey sauce, or brush the sauce over them.

12. 12

    Serve the hot honey chicken tenders with the buttermilk ranch.

Notes

The transcript mentions that the tenders can also be air-fried, but no air-fryer temperature or timing was provided, so that method is not included. Fry in batches if needed so the pot is not crowded and the oil stays near 350°F / 175°C.

Nutrition per serving

• main
• American
• fried
• crispy
• chicken
• sweet and spicy
• dipping sauce
• family-friendly