Hot Honey Chicken Tenders with Ranch

Ingredients

• 1 lb Chicken tenders
• 2 cup Buttermilk (For the marinade)
• 0.333 cup Hot sauce (For the marinade)
• 4 tbsp Pickle juice (For the marinade)
• Salt (To taste; for the marinade)
• 1 tbsp Smoked paprika (For the marinade)
• 1 tsp Red chili powder (For the marinade)
• 1 tsp Black pepper (For the marinade)
• 1 tbsp Garlic powder (For the marinade)
• Avocado oil (For frying; use enough to create a 2–3-inch depth)
• 3 cup All-purpose flour (For the dry batter)
• 0.333 cup Cornstarch (For the dry batter)
• 2 tbsp Baking powder (For the dry batter)
• Salt (To taste; for the dry batter)
• 1 tbsp Garlic powder (For the dry batter)
• 1 tbsp Smoked paprika (For the dry batter)
• 1 tsp Black pepper (For the dry batter)
• 0.5 cup Unsalted butter (For the hot honey glaze)
• 0.5 cup Hot sauce (For the glaze; adjust to taste)
• 0.5 cup Honey (For the hot honey glaze)
• Classic ranch dressing (To serve; amount not specified)

Steps

1. 1

   Place the chicken tenders in a mixing bowl. Add the buttermilk, hot sauce, pickle juice, salt, black pepper, garlic powder, smoked paprika, and red chili powder. Mix thoroughly so the chicken is evenly coated. Marinate for 3–4 hours or overnight.

2. 2

   In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Mix well to distribute the seasonings evenly.

3. 3

   Remove a marinated chicken tender and coat it in the dry flour mixture. Dip it back into the buttermilk marinade, then return it to the flour mixture. Press the flour gently onto the chicken so the coating adheres. Repeat until all tenders have a double coating.

4. 4

   Arrange the coated chicken tenders on a wire rack set over a baking sheet. Leave them to rest for 30 minutes before frying.

5. 5

   Heat enough avocado oil to reach a depth of 2–3 inches in a suitable frying vessel, bringing it to 350°F (175°C).

6. 6

   Carefully place 2–3 chicken tenders into the hot oil at a time. Fry for 4–5 minutes, until golden brown and crispy and the chicken reaches an internal temperature of 165°F (74°C). Repeat with the remaining tenders.

7. 7

   For the glaze, melt the butter in a pan over medium-low heat. Add the honey and hot sauce, then heat while stirring constantly over low heat until the mixture is melted and combined.

8. 8

   Brush the hot honey glaze over the fried chicken until evenly coated. Alternatively, serve the glaze as a dipping sauce alongside the chicken and classic ranch dressing.

Notes

The source specifies a 3–4-hour or overnight marinade, a 30-minute resting period before frying, frying at 350°F, and a finished internal temperature of 165°F. The amount of avocado oil used for frying and ranch dressing for serving is not specified.

Nutrition per serving

• main
• chicken
• fried
• spicy
• hot honey
• American
• high-protein