Hot ‘n Sweet Chicken Tenders

The Chicken Tenders

I buy my chicken in bulk from Village Butchers where 5kg of fresh and farm assured chicken breasts sets me back £32.99,

I usually make tenders as a snack for my good self and wife . . . so two chicken breasts is just fine.  Simply slice the breasts lengthways at roughly 2cm intervals.

The Marinade

Mix the following together in a large bowl and marinade the chicken for at least 4 hours in the fridge:

• 1 teaspoon Cayenne
• 1 ½ Teaspoon Garlic Powder
• ½ Teaspoon Onion Powder
• 1 Teaspoon Paprika
• 1 Teaspoon Oregano
• 1 Teaspoon Salt
• ½ Teaspoon Black Pepper
• 300ml Buttermilk
• 75ml Hot Sauce (I used SEOUL FOOD Korean Gochujang Hot Sauce from Bauce Brothers)

The Dredge

Just before you fry the chicken tenders place them in the following mix for that perfect crunchy coating:

• 300g Flour
• 2 Teaspoons Paprika
• 1 Teaspoon Cayenne
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt

It really is that simple . . . from the marinade, roll in the flour and then place on a wire rack ready for frying.

Frying

Again . . . I fry these on the BBQ but that is a personal choice.

I take a few precautions, these being:

• Use a Dutch oven and only fill to a maximum of a third with oil (keep the lid to hand should you need to place on top to protect the oil)
• Have my trusted fire extinguisher to hand
• Monitor temperatures of the oil at all times (I use a ThermoPro TP01H).
• I deep fry the chicken at 180°C and never let the oil get over 200°C)

Once the vegetable oil is up to temperature I fry the tenders 2 at a time and cook until the internal temperature hits 75°C

Once plated up I drizzle with a generous helping of JD’s Hot Honey Original and you are good to go!

Perfection!