Zab's Hot Honey Chicken Tenders Recipe

In a large bowl, whisk together buttermilk, 1 tsp salt and 1/2 tsp black pepper. Submerge the chicken tenders in the mixture, cover, and refrigerate for 60 minutes.

In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Pour vegetable oil into a heavy pot or Dutch oven to a depth of about 2-3 inches. Heat to 350°F (175°C). monitor the temperature with a thermometer.

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each tender in the flour mixture, pressing to coat evenly. Place coated tenders on a rack while the oil finishes heating.

Fry the chicken in batches to avoid crowding, 3-4 minutes per batch, until deep golden and an internal temperature of 165°F (74°C). Transfer to paper towels to drain.

In a small saucepan over medium heat, whisk together honey, hot sauce, butter, apple cider vinegar, and a pinch of salt.

Simmer for 1-2 minutes until the sauce is glossy and smooth.

Char the jalapeño over an open flame until blistered, then finely mince. In a small bowl, mix the minced jalapeño with mayonnaise, lemon juice, and a pinch of salt to make the charred jalapeño mayo.

Toss the fried chicken in the warm hot honey sauce until evenly coated.

Serve with the charred jalapeño mayo on the side and lemon wedges. Garnish with chopped parsley if desired.