Chicken tenders are one of the most popular foods you find out in restaurants. Most of the time they come with rock hard crust or dry chicken inside. Making them at home is nothing different. One of the hardest part of making homemade chicken tenders is the chicken is overcooked before the batter browns. With the addition of some honey, the chicken greats a great brown color and the chicken comes out perfectly moist inside. The crust is crisp but still soft so the chicken breaks apart with ease.
In a large bowl, mix the honey, salt, pepper, old bay seasoning, egg and buttermilk. Add the chicken and coat with buttermilk mixture. Let it rest for 10-15 minutes while you heat the oil.
In a large zipper bag, add the flour and 2 teaspoons of salt. Add the chicken in batches to the zipper bag and toss to coat with flour.
Add the coated chicken into the oil and fry until golden brown, turn the chicken over if needed to insure even browning and the internal temperature is 165F degrees. About 3-5 minutes.
Let the cooked chicken rest on a rack over a paper towel lines sheet pan. Repeat until all chicken is coated and fried. Enjoy with your favorite dipping sauce or great over a salad.
A great dipping sauce for these is the following:
1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon soy sauce
1/4 teaspoon black pepper
1 teaspoon sriracha sauce
In a bowl, whisk everything together until smooth. Cover the bowl and let refrigerated for at least 2 hours
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!