Honey Buffalo Chicken Tenders
Ingredients
Marinade:
- 2 lbs. Chicken tenderloins
- 2 cups Buttermilk
- 1 cup pickle juice
- 2 tbsp. Hot Sauce
- 2 tbsp. Crove Poultry Rub
Dredge:
- 1 1/2 cups AP Flour
- 1/2 cup Cornstarch
- 2 tbsp. Crove Poultry Rub
Sauce
- 3 tbsp. Butter, melted
- 2 cups Hot Sauce
- 1 tbsp. Crove Food Co. All Purpose Beef Rub & Seasoning
- 1/2 tbsp Worcestershire
- 1 tbsp. Honey
- 1/2 tbsp. Brown Sugar
- Oil for frying (peanut, canola, vegetable)
Directions
- Whisk together buttermilk, pickle juice, hot sauce, and Crove Poultry Rub. Add chicken thighs and marinate for 3-4 hours in a bowl or Ziplock baggie in the refrigerator.
- Mix flour, corn starch, and Crove Poultry Rub in a separate bowl.
- Remove chicken from the marinade and coat in the dredge. Make sure the chicken is well-covered with the dredge.
- Heat frying oil to 325 on medium heat. Fry chicken for 5 minutes. Then remove from the oil and raise the temp to 375 degrees Fahrenheit and fry for 2-3 more minutes or until internal temp reaches 165 degrees Fahrenheit. This method is called double frying and allows the chicken to get extra crispy without over cooking it.
- Remove the chicken and let it rest on a wire rack.
- Whisk together the honey buffalo sauce ingredients.
- Dip the chicken in the sauce to coat it. Serve and enjoy!
Watch the video here
Love this recipe? Share it with your friends!
Facebook
Twitter
Email