How To Make THE BEST Hot Honey Chicken Tenders

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes + vinegar

Sriracha offers a similar heat with less sodium.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Maple syrup provides sweetness with a different flavor profile.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Clean the chicken breasts and pat them dry.

Make the buttermilk brine by combining 1 cup of buttermilk, 1/2 cup of pickle juice, and 3 tablespoons of hot sauce in a bowl.

Season the brine with 1 teaspoon of cayenne pepper, 1 teaspoon of smoked paprika, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, and 1 teaspoon of complete seasoning. Stir until well combined.

Submerge the chicken breasts in the brine and let them sit for at least 3 hours.

In a separate bowl, combine 2 cups of flour, 1 sassone packet, 1 teaspoon of complete seasoning, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, 1 teaspoon of chili powder, and 1 teaspoon of cayenne pepper. Stir until well combined.

Remove the chicken from the brine and coat both sides in the flour mixture, shaking off excess flour.

Let the coated chicken sit on a plate or cooling rack for at least 15 minutes.

Heat oil to 350-375 degrees Fahrenheit. If you don't have a thermometer, use a wooden stick to check if it bubbles when inserted.

Fry the chicken tenders for about 5-7 minutes per side until golden brown and crispy. Remove and place on a cooling rack to drain excess oil.

In a large skillet, melt 3 tablespoons of butter over medium to low heat.

Add 1 cup of hot sauce and 1/3 cup of honey to the skillet, along with 1 teaspoon of crushed red pepper. Stir until well combined and melted.

Turn off the heat and add the fried chicken tenders to a large bowl.

Drizzle the hot honey sauce over the chicken and shake to coat evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens