Spicy Chicken Tenders
Spicy Chicken Tenders
Ingredients
For the Chicken Marinade
- 685 g chicken tenders, cut into bite-sized pieces
- 1/4 cup pickle juice
- 1/4 cup hot sauce
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
For the Dry Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
For the Spicy Glaze
- 1/2 cup hot sauce
- 1/4 cup butter
- 1 tablespoon brown sugar
- 1 tablespoon honey
- as needed frying oil
Instructions
- 1
Cut the chicken tenders into bite-sized pieces.
⏱️ 5 min
- 2
In a bowl, combine the cut chicken with the pickle juice, hot sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Mix all ingredients thoroughly. Let the chicken marinate for at least 30 minutes.
⏱️ 5 min
- 3
In a separate bowl, combine the all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, salt, and black pepper for the dry dredge. Mix until well combined.
⏱️ 5 min
- 4
Take the marinated chicken pieces and coat them thoroughly in the dry dredge mixture, pressing the chicken into the flour to ensure a thick coating.
⏱️ 5 min
- 5
Heat frying oil in a deep pot or fryer to 350 degrees Fahrenheit. Carefully place the coated chicken pieces into the hot oil and fry until they are golden brown and crispy, about 5-7 minutes per batch, depending on size.
⏱️ 10 min•🌡️ 350
- 6
While the chicken is frying, prepare the glaze. In a saucepan, combine the hot sauce, butter, brown sugar, and honey. Cook the mixture over medium heat, stirring occasionally, until it thickens up.
⏱️ 5 min
- 7
Once the chicken is fried and the glaze is thickened, toss the hot fried chicken in the spicy glaze until each piece is thoroughly coated.
⏱️ 5 min
- 8
Serve the spicy chicken tenders immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Tenders
For the Chicken Marinade
- 685 g chicken tenders, cut into bite-sized pieces
- 1/4 cup pickle juice
- 1/4 cup hot sauce
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
For the Dry Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
For the Spicy Glaze
- 1/2 cup hot sauce
- 1/4 cup butter
- 1 tablespoon brown sugar
- 1 tablespoon honey
- as needed frying oil
Instructions
- 1
Cut the chicken tenders into bite-sized pieces.
⏱️ 5 min - 2
In a bowl, combine the cut chicken with the pickle juice, hot sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Mix all ingredients thoroughly. Let the chicken marinate for at least 30 minutes.
⏱️ 5 min - 3
In a separate bowl, combine the all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, salt, and black pepper for the dry dredge. Mix until well combined.
⏱️ 5 min - 4
Take the marinated chicken pieces and coat them thoroughly in the dry dredge mixture, pressing the chicken into the flour to ensure a thick coating.
⏱️ 5 min - 5
Heat frying oil in a deep pot or fryer to 350 degrees Fahrenheit. Carefully place the coated chicken pieces into the hot oil and fry until they are golden brown and crispy, about 5-7 minutes per batch, depending on size.
⏱️ 10 min•🌡️ 350 - 6
While the chicken is frying, prepare the glaze. In a saucepan, combine the hot sauce, butter, brown sugar, and honey. Cook the mixture over medium heat, stirring occasionally, until it thickens up.
⏱️ 5 min - 7
Once the chicken is fried and the glaze is thickened, toss the hot fried chicken in the spicy glaze until each piece is thoroughly coated.
⏱️ 5 min - 8
Serve the spicy chicken tenders immediately and enjoy!