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 (Approximately 1/3 cup)
• 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 2–3 tablespoons)
• 0.333 cup honey (Approximately 1/3 cup)
• 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 if substituting dried dill)
• 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. Place them in a mixing bowl with the buttermilk, pickle juice, and chicken-marinade seasonings: garlic powder, paprika, cayenne pepper, onion powder, salt, and black pepper. Mix thoroughly to coat the chicken.

2. 2

   Cover the bowl and refrigerate the chicken for at least 2 hours, or overnight for extra-tender chicken.

3. 3

   In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, and 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 in 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 the excess flour and place the coated strip in the hot oil.

7. 7

   Fry the tenders without touching them for the first 1–2 minutes. Continue frying for 7–8 minutes total, or until golden brown and cooked through. Transfer the 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 sauce is smooth.

10. 10

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

11. 11

    Toss the fried chicken tenders with the hot honey sauce, or brush the sauce over them. Serve with the buttermilk ranch.

Notes

The source specifies frying until cooked through but does not provide an internal temperature. Fry in batches if needed to avoid overcrowding and help maintain the oil temperature.

Nutrition per serving

• main
• fried
• crispy
• chicken
• spicy
• sweet-savory
• sauce
• dipping sauce