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Honey Garlic Chicken Tenders
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Honey Garlic Chicken Tenders

1 h 15 minServes 6Nutri-Score D€€
from @thegoldenbalance24 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken tendersMeat900 g
  • buttermilkDairy960 ml
  • hot sauce (for the marinade)Pantry60 ml
  • mustardPantry30 g
  • egg (for the marinade)Dairy1 piece
  • paprika (for the marinade)Spices8 g
  • chili powder (for the marinade)Spices8 g
  • garlic powder (for the marinade)Spices8 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices3 g
  • flour (for the dry batter)Grains720 g
  • corn starch (for the dry batter)Pantry240 g
  • baking powder (for the dry batter)Pantry4 g
  • paprika (for the dry batter)Spices8 g
  • chili powder (for the dry batter)Spices8 g
  • garlic powder (for the dry batter)Spices8 g
  • salt (to taste, for the dry batter)Spices5 g
  • black pepper (to taste, for the dry batter)Spices3 g
  • egg (for the tempura batter)Dairy2 pieces
  • sparkling water (cold)Beverages600 ml
  • butter (for the sauce)Dairy113 g
  • garlic (minced)Produce10 pieces
  • jalapeño (minced)Produce1 piece
  • hot sauce (for the sauce)Pantry240 ml
  • honeyPantry60 ml
  • oil (for deep frying)Pantry1.5 litres

per serving

Nutrition

918kcal

Carbs
120 g
Proteins
38 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Deep fryer
  • Tongs
  • Saucepan
  • Kitchen thermometer

step by step

Method

  1. Make the marinade

    • In a bowl, combine the buttermilk, hot sauce, mustard and egg.
    • Season generously with paprika, chili powder, garlic powder, salt and pepper.
    • Whisk until well combined.
    Step 1

  2. Marinate the chicken

    • Add the chicken tenders to the marinade and coat well.
    • Cover and refrigerate until you lose patience.
    Step 2

  3. Make the dry batter

    • In a large bowl, combine the flour, corn starch and baking powder.
    • Season with the same spices: paprika, chili powder, garlic powder, salt and pepper.
    • Mix well.
    Step 3

  4. Make the tempura batter

    • Transfer a fourth of the dry mixture into another bowl.
    • Crack in the eggs and gently whisk in the cold sparkling water.
    • Whisk to a super loose pancake batter consistency.
    Step 4

  5. Coat the tenders

    • Press each buttermilk-marinated tender into the dry batter.
    • Dip it into the tempura batter, letting the excess drip off.
    • Return it to the dry batter: wet, dry, wet, dry.
    Step 5

  6. Fry the tenders

    • Heat the oil to 180 °C.
    • Fry the tenders until golden brown and cooked through.
    • Drain on a rack.
    Step 6

  7. Make the honey garlic sauce

    • Melt the butter in a saucepan.
    • Add the minced garlic and jalapeño and cook out the raw garlic.
    • Kill the heat, then add the hot sauce and honey and stir to balance.
    Step 7

  8. Coat and serve

    • Toss the tenders in the sauce until fully coated.
    • Serve with spicy ranch for dipping.
    Step 8
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