Subj : T.O.H. Daily Recipe - 661
To : All
From : Dave Drum
Date : Tue Jul 08 2025 22:17:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Honey Chicken Tenders
Categories: Poultry, Sauces, Chilies, Herbs, Dairy
Yield: 8 servings
1 c Honey
1 tb Cider vinegar
1 tb Crushed red pepper flakes
1 ts Cayenne pepper
1/2 ts Kosher salt
MMMMM----------------------CHICKEN TENDERS---------------------------
1 lg Egg; room temp
1/2 c Buttermilk
1 c A-P flour
1 1/2 ts Garlic powder
1 1/2 ts Pepper
1 ts Onion powder
1/2 ts Kosher salt
1/2 ts Paprika
1/2 ts Dried thyme
2 lb Chicken tenderloins
Oil for deep-fat frying
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 375ºF/190ºC.
Fry the chicken tenders, a few pieces at a time, for 2-3
minutes per side. 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.
Susan Bronson, Rhinelander, Wisconsin
Makes:
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... This is every cook's opinion - no savory dish without an onion.
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