Spicy Honey Garlic Chicken Tenders

Ingredients

• 2 cup Buttermilk
• 0.5 tbsp Mustard (The transcript specifies Dijon mustard.)
• 0.25 cup Hot sauce (For the marinade; use hot sauce of choice.)
• 3 tbsp Pickle juice
• 1 tsp Salt (For the marinade.)
• 1 tsp Garlic powder (For the marinade.)
• 1 tsp Pepper (For the marinade; black pepper is specified in the dry coating and transcript.)
• 2 lb Chicken tenders (Season lightly with salt, pepper, garlic powder, and smoked paprika before marinating.)
• Salt (For lightly seasoning the chicken tenders; amount not specified.)
• Pepper (For lightly seasoning the chicken tenders; amount not specified.)
• Garlic powder (For lightly seasoning the chicken tenders; amount not specified.)
• Smoked paprika (For lightly seasoning the chicken tenders; amount not specified.)
• 0.333 cup Unsalted butter
• 0.25 cup Garlic (Minced.)
• 0.25 cup Hot sauce (For the sauce; the author used Frank's.)
• 0.25 cup Honey
• 1 tbsp Worcestershire sauce
• 1 tbsp Apple cider vinegar (The transcript calls this red wine vinegar; the description specifies apple cider vinegar.)
• Salt (A pinch, for the sauce.)
• 1 tsp Cornstarch (For the sauce slurry.)
• 1 tsp Water (For the sauce slurry.)
• 2.5 tsp Garlic powder (For the dry coating.)
• 1 tsp Onion powder (For the dry coating.)
• 2 tsp Smoked paprika (For the dry coating.)
• 0.5 tsp Black pepper (For the dry coating.)
• 1 tsp Salt (For the dry coating.)
• 1 tsp Baking powder (For the dry coating.)
• 1 cup Cornstarch (For the dry coating.)
• 2.5 cup Flour (For the dry coating; wheat flour.)
• Cayenne pepper (Optional; the transcript says the creator added some to the dry coating, but gives no amount.)
• 0.25 tsp Baking powder (For the wet batter.)
• 0.25 cup Cornstarch (For the wet batter.)
• 1 Egg white (For the wet batter.)
• 1 cup Cold water (For the wet batter; very cold water is best.)
• Frying oil (For frying; amount not specified.)

Steps

1. 1

   Lightly season the chicken tenders with salt, pepper, garlic powder, and smoked paprika.

2. 2

   Add the buttermilk, mustard, marinade hot sauce, pickle juice, measured salt, garlic powder, and pepper to the seasoned tenders. Mix well to coat, cover, and refrigerate for at least 1 hour; the author left them closer to 3 hours.

3. 3

   For the sauce, melt the butter in a small pan over medium heat.

4. 4

   Add the minced garlic to the melted butter and cook until fragrant.

5. 5

   Add the sauce hot sauce, honey, Worcestershire sauce, and apple cider vinegar. Whisk as it cooks until the sauce comes together and begins to thicken.

6. 6

   Mix the sauce cornstarch with the water to make a slurry, then add it to the pan and mix well. Cook until thickened, then set the sauce aside while preparing the chicken.

7. 7

   Combine the garlic powder, onion powder, smoked paprika, black pepper, salt, baking powder, cornstarch, and flour for the dry coating. Mix thoroughly.

8. 8

   Measure 1 1/2 cups of the dry coating into a separate bowl to reserve for the wet batter. The transcript also says the creator added some cayenne pepper to the dry coating; no amount is given.

9. 9

   To the reserved 1 1/2 cups of dry coating, add the wet-batter baking powder and cornstarch. Mix to combine.

10. 10

    Add the egg white and very cold water to the reserved mixture. Mix until combined into a batter.

11. 11

    Set up the remaining dry coating in one bowl and the wet batter in another. Working with one tender at a time, lightly shake off excess buttermilk marinade, coat it in the dry mixture, dip it in the wet batter, then coat it in the dry mixture again.

12. 12

    Place each coated tender on a lined rack while coating the remaining tenders.

13. 13

    Heat frying oil to 350°F (175°C). Fry the tenders until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

14. 14

    Serve the fried tenders with the spicy honey-garlic sauce.

Notes

The description specifies apple cider vinegar, while the audio transcript says red wine vinegar; the description measurement is retained. The transcript also mentions a little salt and pepper for the sauce, though the written recipe lists only a pinch of salt. No serving or plating instruction is specified beyond preparing the sauce and tenders.

Nutrition per serving

• chicken
• spicy
• honey garlic
• fried
• crispy
• American
• main
• dinner