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Hot Honey Chicken Tenders with Buttermilk Ranch
Hoofdgerecht

Hot Honey Chicken Tenders with Buttermilk Ranch

2 u 45 minVoor 6Nutri-Score D€€
van @recipeincaption11 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken breast (sliced into 1-inch thick strips)Vlees900 g
  • buttermilk (for the marinade)Zuivel480 ml
  • pickle juiceVoorraadkast80 ml
  • garlic powder (for the chicken marinade)Kruiden en specerijen5 g
  • paprika (for the chicken marinade)Kruiden en specerijen2 g
  • cayenne pepper (for the chicken marinade)Kruiden en specerijen2 g
  • onion powder (for the chicken marinade)Kruiden en specerijen2 g
  • salt (for the chicken marinade)Kruiden en specerijen6 g
  • black pepper (for the chicken marinade)Kruiden en specerijen2 g
  • neutral oil (for frying)Voorraadkast1 liter
  • all-purpose flourGranen240 g
  • cornstarchVoorraadkast60 g
  • baking powderVoorraadkast4 g
  • garlic powder (for the flour mixture)Kruiden en specerijen6 g
  • paprika (for the flour mixture)Kruiden en specerijen4 g
  • salt (for the flour mixture)Kruiden en specerijen12 g
  • black pepper (for the flour mixture)Kruiden en specerijen4 g
  • butterZuivel55 g
  • hot sauceVoorraadkast45 ml
  • honeyVoorraadkast80 ml
  • mayonnaiseVoorraadkast120 g
  • sour creamZuivel120 g
  • buttermilk (cold, for the ranch)Zuivel120 ml
  • red wine vinegarVoorraadkast5 ml
  • dried parsleyKruiden en specerijen1 g
  • fresh dill (chopped)Groente en fruit3 g
  • garlic powder (for the ranch)Kruiden en specerijen1 g
  • onion powder (for the ranch)Kruiden en specerijen1 g
  • fine sea salt (for the ranch)Kruiden en specerijen3 g
  • black pepper (for the ranch)Kruiden en specerijen1 g
  • fresh chives (chopped, optional)Groente en fruit3 g

per portie

Voedingswaarden

715kcal

Koolhydraten
50 g
Eiwitten
35 g
Vetten
42 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×3
  • Soeppan
  • Keukenthermometer
  • Afkoelrooster
  • Steelpan
  • Garde
  • Keukentang

stap voor stap

Bereiding

  1. Marinate the chicken

    • Slice the chicken breasts into strips about 1 inch thick.
    • Add to a mixing bowl with the buttermilk, pickle juice and chicken seasonings, then mix together.
    • Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
    Stap 1

  2. Make the flour mixture

    • In a bowl, combine the flour, cornstarch, baking powder and flour mixture seasonings.
    • Mix well.
    Stap 2

  3. Heat the frying oil

    • Add neutral oil to a large pot until it is about 2–3 inches deep.
    • Heat the oil to 175 °C and keep it around this temperature at all times.
    Stap 3

  4. Coat the chicken

    • Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky bits.
    • Shake excess marinade off the chicken and coat each piece in the flour mixture.
    • Shake off extra flour and place into the oil.
    Stap 4

  5. Fry the tenders

    • Don't touch them for the first 1–2 min.
    • Fry for 7–8 min, or until golden brown and cooked through.
    • Transfer to a wire rack.
    Stap 5

  6. Make the hot honey sauce

    • Melt the butter over medium-low heat.
    • Add the honey and hot sauce and whisk until smooth.
    Stap 6

  7. Make the buttermilk ranch

    • Mix the mayonnaise, sour cream, cold buttermilk, red wine vinegar, dried parsley, fresh dill, spices and chives in a bowl.
    Stap 7

  8. Finish and serve

    • Toss or brush the tenders with the hot honey sauce.
    • Serve with the buttermilk ranch.
    Stap 8
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