Soy Honey Garlic Chicken Tenders

Steps

1. 1

   Cut the two chicken breasts lengthwise into evenly sized tender strips. Trim away any excess fat so the pieces cook at the same rate.

2. 2

   Place the chicken strips in a large bowl. Add the buttermilk, hot sauce, salt, smoked paprika, black pepper, garlic powder, and onion powder, then toss until every piece is coated.

3. 3

   Cover the bowl and refrigerate the chicken for 1 hour so the buttermilk tenderizes the meat and the seasonings penetrate.

   Start 1-hour timer
4. 4

   While the chicken marinates, whisk the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, and black pepper together in a wide bowl or shallow dish.

5. 5

   Heat the frying oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (180 °C) (175°C (350 °F)). Do not fill the pot more than halfway, and use a thermometer to maintain a steady temperature.

6. 6

   Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each strip thoroughly in the dry mixture, pressing the coating onto the chicken so it adheres.

7. 7

   Working in batches so the oil temperature does not drop sharply, fry the coated chicken for about 4–6 minutes per batch, turning as needed, until deeply golden and the thickest pieces reach 165°F (74 °C) (74°C (165 °F)) internally.

   Start 6-minute timer
8. 8

   Transfer the fried tenders to a wire rack set over a sheet pan or to a paper-towel-lined plate. Let excess oil drain while you prepare the sauce.

9. 9

   Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds, stirring, until fragrant but not browned.

   Start 1-minute timer
10. 10

    Add the soy sauce, honey, and oyster sauce to the skillet. Stir and simmer for 1–2 minutes, until the mixture is glossy and slightly thickened.

    Start 2-minute timer
11. 11

    Add the fried chicken tenders to the sauce and toss gently until evenly coated. Serve immediately while the coating is crisp and the sauce is hot.