Shiny, Spicy Chicken Tenders with Soul Sauce

Ingredients

For the Chicken Tenders

1 1/2 pounds boneless, skinless chicken tenders, patted dry
1 1/2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper, or more, to taste
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 cups vegetable oil, for frying

For the Spicy Honey Glaze

1/2 cup honey
1/4 cup hot sauce, such as Frank's RedHot
2 tablespoons butter
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder

For the Soul Sauce

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon dill pickle relish
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, or more, to taste
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon hot sauce, optional

For Serving

8 slices white bread

Instructions

1
Prepare the chicken: Place the chicken tenders in a bowl and pour the buttermilk over them. Ensure all tenders are submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min
2
While the chicken marinates, prepare the Soul Sauce: In a small bowl, whisk together the mayonnaise, ketchup, dill pickle relish, Dijon mustard, garlic powder, cayenne pepper, smoked paprika, black pepper, and optional hot sauce until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
⏱️ 10 min
3
Prepare the dry dredge: In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min
4
Dredge the chicken: Remove the chicken tenders from the buttermilk, allowing excess to drip off. Working in batches, dredge each tender in the flour mixture, pressing firmly to ensure it's fully coated. Shake off any excess flour. Place the coated tenders on a wire rack set over a baking sheet.
⏱️ 10 min
5
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
6
Fry the chicken: Carefully lower a few chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, flipping occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked tenders with tongs and place them on a clean wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
7
Prepare the Spicy Honey Glaze: While the chicken fries, in a small saucepan, combine the honey, hot sauce, butter, apple cider vinegar, and garlic powder. Heat over medium-low heat, stirring occasionally, until the butter is melted and the sauce is smooth and warm. Do not boil.
⏱️ 5 min
8
Glaze the chicken: Once all chicken tenders are fried, immediately transfer them to a large bowl. Pour the warm spicy honey glaze over the chicken and toss gently to coat each tender evenly. The chicken should be shiny and well-coated.
⏱️ 5 min
9
Serve: Arrange the shiny, spicy chicken tenders on a serving platter or in individual boxes. Serve immediately with slices of white bread and the chilled Soul Sauce for dipping.
⏱️ 5 min