Hot Honey Buldak Carbonara Crispy Chicken Tenders

Ingredients

• 1.5 lb chicken tenders
• 1 cup buttermilk (Use part of the marinade for the coating as well.)
• 2 tbsp pickle juice
• 1 tbsp hot sauce
• 1 tsp paprika (For the chicken marinade.)
• 1 tsp garlic powder (For the chicken marinade.)
• 1 tsp onion powder (For the chicken marinade.)
• 0.5 tsp black pepper (For the chicken marinade.)
• 0.5 tsp salt (For the chicken marinade.)
• 1.5 cup all-purpose flour
• 0.5 cup cornstarch
• 1 tsp paprika (For the crispy coating.)
• 1 tsp garlic powder (For the crispy coating.)
• 0.5 tsp onion powder (For the crispy coating.)
• 0.5 tsp black pepper (For the crispy coating.)
• 0.5 tsp salt (For the crispy coating.)
• 3.5 tbsp buttermilk marinade (Source gives a range of 3–4 tbsp; use it to form small clumps in the flour mixture.)
• oil (For frying; amount as needed to heat to 350°F.)
• 2 tbsp butter
• 0.25 cup honey
• 2 tbsp Buldak Carbonara hot sauce (For the glaze.)
• 2 tbsp ketchup
• 0.25 cup sriracha mayo (For the dipping sauce.)
• 1 tbsp Buldak Carbonara hot sauce (For the dipping sauce.)
• sesame seeds (For garnish; amount not specified.)
• green onions (Chopped, for garnish; amount not specified.)

Steps

1. 1

   Combine the chicken tenders with the buttermilk, pickle juice, hot sauce, paprika, garlic powder, onion powder, black pepper, and salt. Mix well to coat the chicken.

2. 2

   Cover and marinate for at least 30 minutes, preferably 2–4 hours.

3. 3

   In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt for the coating.

4. 4

   Add 3–4 tablespoons of the buttermilk marinade to the flour mixture. Rub it in with your fingers to form small clumps for extra crispiness.

5. 5

   Press each chicken tender firmly into the flour mixture until thoroughly coated.

6. 6

   Heat frying oil to 350°F (175°C).

7. 7

   Fry the tenders for 5–7 minutes, until golden and crisp and the internal temperature reaches 165°F (74°C).

8. 8

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

9. 9

   Stir in the honey, Buldak Carbonara hot sauce, and ketchup until the glaze is smooth and glossy.

10. 10

    In a small bowl, mix the sriracha mayo with the tablespoon of Buldak Carbonara hot sauce to make the dipping sauce.

11. 11

    Toss the crispy tenders in the warm glaze until evenly coated.

12. 12

    Garnish with sesame seeds and chopped green onions, then serve with the spicy dipping sauce.

Notes

The recipe gives a marinating range of at least 30 minutes, preferably 2–4 hours. Oil, sesame seeds, and green onions have no amounts specified. The source does not state the frying vessel or whether the oil should be shallow or deep.

Nutrition per serving

• main
• chicken
• crispy
• fried
• spicy
• honey
• gluten-containing
• dairy