The VIRAL Chicken Tenders I Can't Stop Eating

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Mix all the marinade ingredients in a large bowl, add the tenders, cover and refrigerate for 2 to 24 hours. The longer they marinate, the more flavorful and tender they become.
2. In one wide shallow dish, whisk the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons salt and ½ teaspoon pepper. In a second wide shallow dish, whisk the eggs, ½ cup buttermilk, the remaining 1 teaspoon salt and ½ teaspoon pepper until well combined.
3. Heat oil in a 4- or 5-quart pot filled halfway over medium to low heat until it reaches 375°F, and keep it at that temperature. The temperature will drop to about 350°F when the cold tenders go in, which is right.
4. Take the tenders from the fridge a few at a time. Drain off excess marinade, dredge in the seasoned flour and press on all sides, dip in the egg mixture to coat completely, then return to the flour and press again to coat fully.
5. Set the breaded tenders on a rack over a sheet tray and rest them up to 15 minutes, then bread the rest the same way.
6. Fry 4 to 6 tenders at a time for 3½ to 4 minutes, flipping every 2 minutes, until golden brown and cooked through. Drain on a rack and fry the rest in batches.
7. Meanwhile, combine the honey, 2 teaspoons hot sauce, red pepper flakes, cayenne, 2 teaspoons vinegar and butter in a small saucepan over low to medium heat, stirring occasionally, until the butter melts.
8. Brush or spoon the hot honey sauce over both sides of the cooked tenders.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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