Ingredients
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 large eggs
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola)
- 1/2 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
Feel free to substitute the buttermilk with regular milk or a dairy-free alternative, adding a tablespoon of vinegar to mimic the tanginess. The hot sauce can be adjusted to personal preference, so feel free to experiment with different brands or spice levels!
Instructions
- Start by preparing the chicken. Pat the tenders dry with paper towels and season them with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- In a shallow dish, combine the flour with a pinch of salt and pepper. In another dish, whisk together the eggs and buttermilk. In a third dish, place the panko breadcrumbs.
- Dip each chicken tender into the flour, shaking off excess, then into the egg mixture, and finally into the panko breadcrumbs, pressing lightly to adhere.
- In a large skillet, heat oil over medium-high heat. Once hot, fry the chicken tenders in batches, about 3-4 minutes per side, or until golden brown and cooked through.
- While the chicken is cooking, prepare the hot honey glaze. In a small saucepan, heat the honey, hot sauce, and apple cider vinegar over low heat, stirring until combined.
- Once the tenders are done, let them rest on a wire rack to maintain their crispness. Drizzle the hot honey glaze over the tenders just before serving, allowing the sweet heat to soak in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International