These spicy garlic chicken tenders are crispy on the outside and juicy inside, coated in a tangy garlic buffalo sauce with a drizzle of hot honey. A buttermilk marinade and cornstarch-flour dredge deliver maximum crunch and flavor.
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In a large bowl, prepare the wet batter by whisking together buttermilk, 1/4 cup of hot sauce, yellow mustard, 1 cup of all-purpose flour, paprika, garlic powder, and onion powder. The consistency should be like a thick pancake batter.
Submerge the chicken tenders in the wet batter, ensuring they are fully coated. Cover and refrigerate to marinate for at least 4 hours, or up to 12 hours for best results.
In a separate shallow bowl, prepare the dry dredge by mixing together 1 cup of all-purpose flour, cornstarch, tempura batter mix, and a little more of the same seasonings used in the marinade.
Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Working one at a time, remove a chicken tender from the marinade, let the excess batter drip off, and coat it thoroughly in the dry dredge mixture. Press the mixture onto the chicken to ensure it adheres well.
Carefully place the dredged tenders into the hot oil, being careful not to overcrowd the fryer. Fry for 4 minutes.
Remove the tenders from the oil and let them rest on a wire rack for a few minutes. Then, return them to the hot oil for a second fry of 2-3 minutes until they are extra golden brown and crispy.
While the chicken rests after the second fry, prepare the sauce. In a large skillet over medium heat, melt the butter. Add the garlic paste and cook until fragrant, about 30-60 seconds.
Stir in the red pepper flakes, followed by 1 cup of hot sauce. Bring to a simmer, then turn off the heat. Drizzle in the hot honey and stir to combine.
Add the crispy fried chicken tenders to the skillet and toss gently until they are all evenly coated in the spicy garlic sauce.
Serve immediately, with your favorite dipping sauce if desired.
Store fried tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness.
Yes. Air fry at 400°F for 10-12 minutes, shaking the basket halfway through, until internal temperature reaches 165°F. They won't be quite as crispy as deep-fried but will be very close.
Marinate in buttermilk and hot sauce for at least 2 hours, but overnight (up to 24 hours) delivers deeper flavor and more tender chicken.
Cornstarch creates extra crispiness and helps the coating brown faster and more evenly than flour alone.
Baking won't achieve the same crust. For a compromise, spray breaded tenders with cooking oil and bake at 425°F for 15-18 minutes, but frying is recommended.
Fry until golden brown (3-4 minutes) and the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part.
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