Zab's Hot Honey Tenders Recipe

CHICKEN TENDERS

1. 1

   Char jalapeños

   Rinse jalapeños and pat dry. Place them on a hot grill or in a dry skillet over high heat. Turn occasionally until the skins blister and blacken. Remove, cool, then chop for the jalapeño mayo.

2. 2

   Make charred jalapeño mayo

   In a bowl, combine mayonnaise with the chopped charred jalapeños and lime juice. Stir until smooth. Set aside for serving.

3. 3

   Buttermilk marinade

   In a large bowl, whisk buttermilk with 0.5 tsp salt for marinade and 0.5 tsp black pepper. Submerge the chicken tenders in the mixture, cover, and refrigerate for 30–60 minutes to tenderize and flavor.

4. 4

   Prepare dredge

   In a separate bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne, and 1 tsp salt for dredge. Mix until evenly combined.

5. 5

   Dredge chicken

   Remove each tender from the buttermilk, allow excess to drip off, then dredge in the flour mixture, pressing to coat well. Place dredged tenders on a rack and let rest 10 minutes to set the crust.

6. 6

   Heat frying oil

   Pour vegetable oil into a deep pot or heavy skillet to a depth of 2–3 inches. Heat to 350°F (175°C). Use a thermometer to monitor temperature for best crispiness.

7. 7

   Fry chicken

   Fry the dredged tenders in batches until golden and cooked through, about 6–8 minutes per batch. Transfer to a rack to drain excess oil.

8. 8

   Hot honey glaze

   In a small saucepan, melt butter over medium heat. Stir in hot honey and simmer 1–2 minutes to blend flavors. Keep warm.

9. 9

   Toss or glaze

   Toss the fried tenders in a portion of the hot honey glaze to lightly coat, reserving remaining glaze for serving or extra drizzle.

10. 10

    Plate and serve

    Arrange hot tenders on a platter. Serve with the charred jalapeño mayo on the side and a drizzle of remaining hot honey glaze if desired.