Ingredients
Hot Honey Chicken
- 7-10 Boneless Skinless Chicken Tenders
- 3 1/2 tsp Salt (divided)
- 3 1/2 tsp Pepper (divided)
- 3 tsp Garlic Powder (divided)
- 3 tsp Onion Powder (divided)
- 3 tsp Cayenne Powder (divided)
- 3 tsp Chili Powder (divided)
- 4 tsp Smoked Paprika (divided)
- 2-3 cups Buttermilk (just enough to cover tenders)
- 2 tbsp Franks Buffalo Hot Sauce
- 1/4 cup Frank's RedHot Original Cayenne Pepper Hot Sauce
- 1/3 cup Honey
- 1/2 cup Corn Starch
- 2 cups All-purpose Flour
- 2 quarts Neutral Oil (vegetable, canola)
- 3 tbsp Salted Butter
- 1 cloves Garlic (minced)
Pickle Ranch Dip
- 1 tbsp Fresh Dill (chopped)
- 1 tbsp Fresh Chives (chopped)
- 2 cloves Garlic
- 10 slices Dill Pickle (minced)
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 tbsp Dill Pickle Juice (from the jar)
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
Instructions
Marinade
- Add chicken tenders to a bowl
- Add 1 tsp of each seasoning: salt, pepper, garlic powder, onion powder, cayenne pepper, chili powder, and cayenne pepper.
- Add 2 tbs franks buffalo hot sauce and enough buttermilk to cover the chicken
- Mix, Cover, and chill in the fridge a minimum of 2 hours, but 12-24 hours is recommended for the best flavor result.
Pickle Ranch
- Add the fresh dill, chives, pickles, and garlic to a bowl
- Add mayonnaise, sour cream, and splash of pickle juice. Stir together to ensure the right consistency. You can add more of the above to get it to your liking.
- Add 1/2 tsp of onion and garlic powder, taste test, then cover and leave in the fridge while you cook the chicken. You can also prepare this dip 1-2 days ahead of time.
Fry Chicken Tenders
- Add 2 quarts of neutral oil to a pot over medium-high heat.
- Mix together flour, corn starch, 1 tsp of salt and pepper, and 2 tsp of each seasoning: garlic powder, onion powder, cayenne pepper, chili powder, and smoked paprika.
- Remove the tenders from the marinade one at a time shaking off any access. Then dip into the flour, pressing the flour firmly to the chicken until there are no wet spots remaining.
- Heat up your vegetable oil (can use sunflower or canolal as well) to about 350 degrees F in a deep pan or dutch oven. , add in a few tenders. Don't overcrowd as it will cool down the oil and cause soggy breading.
- Cook for about 6 Minutes - the tenders will float to the top when they are almost done. They should be golden brown and crispy and have an internal temperature of at least 165 degrees F. Use an instant read thermometer for best results!
- Add Tenders to a wire rack to cool off. This will allow the grease to drip off and ensure they dont get soggy on the bottom.
Hot Honey Glaze
- While the tenders are cooling off, add a sauce pan to the stove on medium heat.
- Add butter, garlic, honey, hot sauce, and 1 tsp of paprika
- Whisk together for 2 minutes & bring to a simmer
- Transfer the glaze into a bowl, add wings, and toss to evenly coat the tenders.
- Plate the chicken with the ranch dip side and sprinkle with fresh chives (optional)
Notes
- If you’re grabbing pickles for this recipe, trust me on this—go for the good stuff. Homemade, fresh, or gourmet dill pickles like Grillo's really take the flavor of that Pickle Ranch to the next level. You’ll taste the difference, I promise!
- When it’s breading time, here’s a pro tip to avoid that dreaded goopy hand situation: assign one hand as your “wet hand” and the other as your “dry hand.” It’s a total game-changer and keeps the process smooth.
- Buttermilk tenders can be a little high-maintenance when it comes to breading—that’s just how they roll. If you notice the coating isn’t sticking quite right, don’t sweat it! Grab a basting brush and give the tenders a generous swipe of that hot honey glaze to make sure every bite is coated with sticky, sweet, and spicy perfection.
Video
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