Crispy Hot Honey Chicken Tenders with Tangy Pickle Dip

Ingredients:

1 pound chicken tenders

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1 1/2 cups panko breadcrumbs

1/2 cup all-purpose flour

1 egg, beaten

Vegetable oil for frying

For the hot honey sauce:

1/4 cup honey

2 tablespoons hot sauce (adjust for spice level)

1 teaspoon red pepper flakes (optional)

For the pickle dip:

1/2 cup mayonnaise

1/4 cup dill pickle juice

1 tablespoon chopped dill pickles

1 teaspoon garlic powder

Salt and pepper to taste

Instructions:

Start by marinating the chicken tenders in buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Let them sit in the fridge for about 30 minutes to soak up all those flavors.

While the chicken’s soaking, make the pickle dip by mixing together the mayonnaise, dill pickle juice, chopped pickles, garlic powder, salt, and pepper. Set it aside in the fridge to chill.

For the crispy coating, combine the panko breadcrumbs and flour in one bowl and the beaten egg in another. Dip each marinated chicken tender first into the egg, then into the breadcrumb mixture, pressing lightly to coat them evenly.

Heat up the vegetable oil in a large skillet over medium heat. Fry the chicken tenders for about 4-5 minutes per side until they’re golden and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.

While the chicken is frying, mix together the hot honey sauce by combining honey, hot sauce, and red pepper flakes. Drizzle this sweet and spicy sauce all over your crispy tenders.

Serve the tenders with your tangy pickle dip on the side. These chicken tenders are the perfect combo of crispy, spicy, and tangy, with just the right amount of sweetness from the hot honey sauce.