Hot Honey Glazed Chicken Tenders with Hot Honey Ranch

Ingredients

For the Chicken Tenders

1 1/2 pounds chicken tenderloins, patted dry
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper, (optional, for extra heat)
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1/2 cup buttermilk
3 cups vegetable oil, for frying

For the Hot Honey Glaze

1/2 cup honey
2 tablespoons hot sauce, (e.g., Frank's RedHot or Tabasco)
1 tablespoon apple cider vinegar
1 tablespoon butter

For the Hot Honey Ranch

1 egg, room temperature
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon hot sauce
1 tablespoon honey
1 cup vegetable oil
1/4 cup buttermilk
1 tablespoon fresh chives, minced
1 tablespoon fresh parsley, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Instructions

1
Prepare the Hot Honey Ranch: In a food processor or with an immersion blender, combine the egg, minced garlic, Dijon mustard, lemon juice, hot sauce, and honey. Blend until smooth.
⏱️ 3 min
2
With the blender running on low, slowly drizzle in the vegetable oil in a thin stream until the mixture emulsifies and thickens into a mayonnaise-like consistency.
⏱️ 2 min
3
Transfer the mixture to a bowl. Stir in the buttermilk, minced chives, minced parsley, salt, and black pepper. Taste and adjust seasonings as needed. Cover and refrigerate until serving.
⏱️ 2 min
4
Prepare the chicken: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
⏱️ 2 min
5
In another shallow dish, whisk together the beaten eggs and buttermilk.
⏱️ 1 min
6
Dip each chicken tenderloin first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to ensure it's fully coated. Place coated tenders on a wire rack.
⏱️ 5 min
7
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
8
Carefully add a few chicken tenders to the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
⏱️ 8 min•🌡️ 350
9
Remove the cooked tenders with tongs and place them on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min
10
While the chicken is frying, prepare the Hot Honey Glaze: In a small saucepan, combine the honey, hot sauce, apple cider vinegar, and butter. Bring to a gentle simmer over medium heat, stirring until the butter is melted and the glaze is well combined. Remove from heat.
⏱️ 3 min
11
Once all chicken tenders are cooked, toss them in a large bowl with the hot honey glaze until evenly coated.
⏱️ 2 min
12
Serve the Hot Honey Glazed Chicken Tenders immediately with the homemade Hot Honey Ranch for dipping.
⏱️ 1 min