Buttermilk-soaked, extra crunchy and tossed in a hot honey glaze. Napkins strongly recommended.
- Serves 4
- 20 min prep
- 15 min cook
What you need
- 1 1/2 lb chicken tenderloins
- 1 cup buttermilk
- 2 1/2 tsp kosher salt, divided
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Neutral oil for frying
- 3 tbsp Little Menace Hot Honey
- 1 tbsp butter, melted
How to make it
- Stir 1 tsp of the salt into the buttermilk. Add the chicken and let it soak at least 30 minutes in the fridge, or up to overnight.
- In a shallow dish, whisk the flour, cornstarch, garlic powder, paprika, pepper and the remaining 1 1/2 tsp salt.
- Heat 1 inch of oil in a heavy pot or deep skillet to 350°F.
- Lift each tender out of the buttermilk, let the extra drip off, and press it into the flour mix until well coated.
- Fry in batches for 4 to 6 minutes, turning once, until golden and the inside reaches 165°F. Drain on a wire rack.
- Whisk the hot honey and melted butter together. Brush or toss it over the hot tenders and serve right away.
Air fryer version: Coat as above, spray both sides with oil, and air fry at 400°F for 10 to 12 minutes, flipping halfway, until they reach 165°F inside.