TENDERS FOR HOT HONEY CHICKEN

Preparation Time: 20 minutes

Cooking Time: 6 minutes

Time in total: 26 minutes 8 servings 

Energy: 289 kcal 

Written by Menuka Bandara

These hot honey chicken tenders must be made if you enjoy finger foods. Buttermilk and flour-dredged chicken tenderloins are then perfectly cooked and slathered with sauce.

INGREDIENTS  

1 1/2 cups all-purpose flour, 1 lb. chicken tenderloins with the white tendon removed, and 2 cups buttermilk 1 1/2 teaspoons salt or to taste, 1/2 cup cornflour, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon oregano. Black pepper, 1/4 teaspoon, or to taste a half-cup of spicy sauce Honey-infused oil, 1/2 cup, for frying

INSTRUCTIONS

Combine the salt, pepper, paprika, oregano, garlic powder, and onion powder in a small bowl.

In a bowl, combine the chicken tenderloins, buttermilk, and half of the spice mixture. Allow the mixture to settle for 20 minutes at room temperature.

Put the remaining spices, flour, and cornflour in a big brown paper bag or zipped plastic bag. Mix thoroughly.

Before coating, dip the chicken tenders in the flour mixture and shake off any excess buttermilk. Make sure the chicken tenders have a good coating. Under the flour, the flesh shouldn't be visible. Double-coat if necessary.

The chicken tenders should be fried for three minutes on each side or until thoroughly cooked through with the oil heated to 350 degrees F. the chicken fingers on

NUTRITION

Nutritional information per serving: Calories: 289kcal; Carbohydrates: 47g; Protein: 17g; Fat: 4g; Saturated Fat: 2g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Trans Fat: 1g; Cholesterol: 43mg; Sodium: 964mg; Potassium: 370mg; Fibre: 1g; Sugar: 21g; Vitamin A: 268IU; Vitamin C