Hot Honey Chicken Tenders

SERVES: 2

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

INGREDIENTS

For Tenders:

• 6 boneless, skinless chicken tenders (about 12 ounces)
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 1/2 teaspoons sugar or sugar substitute
• Pinch cayenne pepper
• 1 teaspoon Spanish paprika
• 1 large egg
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1 quarts Canola oil, for frying
  

For Hot Honey Sauce:

• 2 Tablespoon unsalted butter
• 1/4 cup honey
• 1 tablespoon Chili Crunch
• 1/4 teaspoon kosher salt

INSTRUCTIONS

1. Season the chicken tenders with 1 teaspoon of the salt and black pepper to taste.
2. In a shallow bowl, stir together 1 cup of the flour, 1 teaspoon of the garlic powder, 1 teaspoon of the sugar, a pinch of cayenne, 1/2 teaspoon of the paprika, 1/2 teaspoon of the remaining salt, and a couple of grinds of the black pepper. In a separate shallow bowl, beat the egg with the buttermilk. Whisk in the remaining 1/4 cup flour, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon sugar, remaining 1/2 teaspoon paprika, remaining salt, several grinds of black pepper, and the baking soda until combined. Add the chicken to the buttermilk mixture and coat well. 
   
3. Set a cooling rack inside a rimmed sheet pan lined with foil to help with cleanup. Attach a deep-fry thermometer to the side of a large, heavy pot or dutch oven. Alternatively, use a deep cast iron skillet (with at least two - three inch sides) and check temperature with a thermometer. Add the oil to the pot or skillet over medium-high heat.
4. Heat the oil to 325°F, then working with one piece at a time, begin removing the chicken from the buttermilk mixture, allowing any excess to drip off. Add it to the dry mixture, pressing to adhere. Carefully add the chicken to the hot oil in small batches and cook, turning halfway through, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer (3 to 4 minutes).
5. Using a slotted metal spoon, transfer the chicken to the cooling rack to cool. Repeat with the remaining chicken, allowing the oil to return to 325°F between batches.
6. Let's make the sauce! Melt the butter in a small saucepan over medium-low heat. Whisk in the honey, chili crunch and salt until well combined.
7. Transfer the tenders to a serving platter and drizzle the sauce over top, and serve extra sauce on the side for dipping. NOTE: for kids or people that don't like the heat, just drizzle with straight up honey! Delish!

This recipe was developed by Diane at MyCuratedTastes.com

Read the full post and see more images here.