Sticky Hot and Honey Chicken Tenders

Sticky Hot and Sweet Chicken Tenders

Tender Chicken fried to perfection tossed in a sticky hot and sweet sauce. Dipped in my homemade ranch dressing. Buttermilk Ranch Dressing – Bailee's Kitchen (baileeskitchen.com)

Course Main Course

Cuisine American

Keyword Chicken, Hot and sweet, Tenders

Prep Time 2

Cook Time 20

Total Time 2 20

Servings 4 people

2 Cups All-Purpose Flour
1 Tbsp Corn Starch
1 tsp Baking Soda
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Chicken Marinade Juice
20 oz Vegetable or Canola Oil might need more or less depending on the size of your pot

Add all the ingredients to a bag or bowl. Let the mixture marinade for an hour. Overnight for the best result.

Pull your chicken out of the fridge 20 minutes before cooking
Add all your ingredients (except the oil) to an 8×8 or 9×9 pan. Mix everything together.
Coat your chicken tenders in the breading. Make sure they get coated well. Place them onto a wire rack and let them sit for 15 minutes. This allows the coating to really stick to the chicken.
Pre-heat your oil to 350 degrees.
After the 15 minutes, fry the chicken tenders till they reach an internal temperature of 165 degrees. If the skin gets to dark and does not reach temperature, pull them from the oil, cook in a 350 degree oven on a wire rack and for 5-10 minutes till they reach 165 degrees.

Melt butter in a medium pan over medium heat. Add in hot sauce and honey. Bring to a boil and let the sauce thicken. Stir constantly so that the sauce does not break away from the butter.
Place cooked chicken tenders in a large bowl. Pour sauce over and toss to coat.
Serve with my homemade Buttermilk Ranch Dressing – Bailee's Kitchen (baileeskitchen.com) and Enjoy!

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