Ingredients
Equipment
Method
- 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 sometimes. Remove from heat and let cool slightly. Strain the mixture through a fine-mesh sieve to remove solids, if you prefer. Set the honey aside.
- Make the chicken tenders: In one shallow baking dish, whisk the egg and buttermilk together. In a separate shallow baking dish, mix the flour, garlic powder, pepper, onion powder, salt, paprika, and thyme.
- Dip each chicken tenderloin into the egg mixture, then coat it thoroughly in the flour mixture, shaking off any extra flour. Place the coated tenders on a plate or baking sheet until you are ready to cook them.
- Heat oil in a large deep-sided skillet to 375 degrees Fahrenheit. Fry the chicken tenders a few pieces at a time for 2 to 3 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Move the cooked tenders to a wire rack placed over a paper towel-lined baking sheet. Repeat this process with the remaining chicken.
- To serve, drizzle the hot honey over all sides of each chicken tender. Serve with any extra hot honey for dipping.
Nutrition
Notes
This recipe was inspired by a trip to a Latin eatery. Recreating those bold flavors at home provides a rewarding culinary experience for the whole family.