Ingredients
Equipment
Method
- To make the hot honey, place 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 the heat; let cool slightly. Strain through a fine-mesh sieve to remove the solids, if desired. Set aside.
- To make the chicken tenders, in a shallow baking dish, whisk together egg and buttermilk. In a separate shallow baking dish, stir together flour, garlic powder, pepper, onion powder, salt, paprika and thyme. Dip each chicken tenderloin in the egg mixture, then the flour mixture, shaking off any excess flour. Place on a plate or baking sheet until ready to cook.
- In a large deep-sided skillet, heat oil to 375°. Fry the chicken tenders, a few pieces at a time, for 2-3 minutes per side or until the internal temperature reaches 165°. 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 perfect for a weeknight dinner or a family gathering. Adjust the cayenne pepper and red pepper flakes to control the heat level of your hot honey.