Whipped Hot Honey Chicken Tenders (Printable Version)

Crispy chicken tenders with creamy whipped hot honey offer bold flavors and a light, spicy-sweet finish.

# What You'll Need:

→ Tender Marinade

01 - 1.0 to 1.4 kilograms chicken tenders
02 - 470 milliliters buttermilk
03 - 60 milliliters hot sauce
04 - 1 tablespoon grated garlic
05 - 1 tablespoon dried parsley
06 - 1 tablespoon dried oregano
07 - 1 teaspoon ground ginger
08 - 1 teaspoon salt
09 - 1 teaspoon ground black pepper
10 - 0.5 teaspoon smoked paprika

→ For Frying

11 - Vegetable oil, for deep frying

→ Whipped Hot Honey

12 - 480 milliliters honey
13 - 1 tablespoon red pepper flakes
14 - 1 teaspoon garlic powder
15 - 1 teaspoon onion powder
16 - 1 teaspoon salt
17 - 1 teaspoon ground black pepper
18 - 1 teaspoon cayenne pepper

→ Seasoned Flour

19 - 250 grams all-purpose flour
20 - 1 teaspoon onion powder
21 - 1 teaspoon garlic powder
22 - 1 teaspoon smoked paprika
23 - 1 teaspoon salt
24 - 1 teaspoon ground black pepper

→ Garnish

25 - 2 tablespoons dried parsley
26 - Flaky sea salt, to taste (optional)

# Steps to Follow:

01 - Combine chicken tenders, buttermilk, hot sauce, grated garlic, dried parsley, dried oregano, ginger powder, salt, black pepper and smoked paprika in a large bowl. Mix thoroughly to ensure even coating. Refrigerate and marinate for 1 to 24 hours.
02 - Place honey, red pepper flakes, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a mixing bowl. Using a stand mixer or hand mixer with the whisk attachment, whip the mixture on medium speed for 10 minutes until light, creamy and smooth. Set aside.
03 - In a large bowl, whisk together all-purpose flour, onion powder, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
04 - Working in batches, remove marinated chicken from the marinade and dredge thoroughly in the seasoned flour to ensure each piece is fully coated. Transfer to a tray and let rest for 5–10 minutes to allow the coating to adhere.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C. Carefully add coated chicken tenders in batches, avoiding crowding. Fry for 5–7 minutes or until golden brown, crispy, and the internal temperature reaches 80°C.
06 - Remove fried chicken to a wire rack. Sprinkle with flaky salt if desired. Arrange on a platter, drizzle generously with whipped hot honey and garnish with dried parsley before serving.

# Additional Notes:

01 - For optimal flavor and tenderness, marinate the chicken for at least 1 hour, but overnight is recommended.

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