Honey Garlic chili chicken tenders

Recipe

DAY 20: Tenders

+ Chicken Seasonings/Marinade

- Slice 4 chicken breasts into tenders (1/2"-3/4" thick) or use chicken tenderloins

- 1 tbsp Garlic powder

- 1 tbsp Onion powder

- 1 tsp Smoked paprika

- Salt + pepper

- 2 cups Buttermilk

- 2 tbsp Hot sauce

+ Flour Mix

- 3 cups Flour

- 1/2 cup Cornstarch

- 1 tbsp Garlic powder

- 1 tbsp Onion powder

- 1 tosp Smoked paprika

- 1 tsp Chili powder

- 1 tsp Seasoned salt

- Salt + pepper

+ Honey Chili Garlic Sauce

- 6 cloves Garlic, minced

- 3 tbsp Unsalted Butter

- 1/2 cup Soy sauce

- 2 tbsp Sambal Oelek Chili Paste (Huy Fong)

- 2/3 cup Honey (taste and add more if desired)

- 1 tosp Rice Vinegar

- 2 tosp Brown Sugar

- Opt'l dash of Cornstarch/slurry (if you need to thicken)

1. Season your chicken tenders with Chicken Seasonings.

Then, add your buttermilk and hot sauce to cover them, mix. Allow them to marinate a few hours, or as desired

2. Combine your Flour Mix ingredients and mix well

3. Remove your chicken from the wet marinade and coat both sides thoroughly with your Flour mix.

4. Heat your oil and fry the tenders until golden brown, then set them on a wire rack. I am using a deep pan with a frying basket

5. Add garlic and butter to your saucepan on medium heat, until garlic is fragrant - about 2 min

6. Add remaining sauce ingredients and allow your sauce to simmer, stirring occasionally. Add cornstarch, based on personal preference to thicken the sauce some

7. Toss your chicken tenders in the sauce and garnish with Sesame seeds and Green onions. Serve immediately