Ingredients
Equipment
Method
- To make the hot honey, combine honey, cider vinegar, crushed red pepper flakes, cayenne pepper, and salt in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring occasionally. Remove from heat and let cool slightly. Strain through a fine-mesh sieve to remove solids, if desired. Set aside.
- To make the chicken tenders, whisk together the egg and buttermilk in a shallow baking dish. In a separate shallow baking dish, combine flour, garlic powder, pepper, onion powder, salt, paprika, and thyme. Dip each chicken tenderloin in the egg mixture, then the flour mixture, shaking off excess flour. Place on a plate or baking sheet until ready to cook.
- In a large deep-sided skillet, heat oil to 375°F (190°C). Fry the chicken tenders, a few pieces at a time, for 2-3 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a wire rack placed over a paper towel-lined baking sheet. Repeat with remaining chicken tenders.
- To serve, drizzle all sides of each chicken tender with the hot honey. Serve with remaining hot honey for dipping.
Nutrition
Notes
This recipe is designed for home cooks who want to recreate restaurant-quality chicken dishes. It's a great option for a flavorful weeknight meal or for entertaining.