Crispy Hot Honey Chicken Tenders by Meals With Max

Ingredients

• 400 g chicken tenders or mini fillets
• 120 g plain flour
• 60 g cornflour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 large egg
• 80 ml water
• neutral oil, for frying
• 60 g mayonnaise
• 60 g sour cream
• 1 tbsp milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried dill
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped

Instructions

1. Mix the flour, cornflour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, oregano, and cayenne in a bowl.
2. Transfer about one-third of the seasoned flour to a second bowl, then whisk in the egg and water until smooth.
3. Coat each chicken tender in the dry mix, dip into the wet batter, then back into the dry mix, and repeat once more for a thick coating.
4. Set the coated chicken aside for 10 to 15 minutes so the crust hydrates and sticks well.
5. Stir together the mayonnaise, sour cream, milk, garlic powder, onion powder, dill, parsley, chives, lemon juice, salt, and black pepper for the ranch sauce.
6. Heat oil to 170°C and fry the chicken for 6 to 7 minutes, until deep golden and crisp and the chicken is cooked through.
7. Transfer the fried tenders to a wire rack and rest for 2 to 3 minutes.
8. Simmer the honey, hot sauce, apple cider vinegar, chili flakes, and salt over low heat for 2 minutes, then spoon or drizzle over the chicken.
9. Serve immediately with the ranch dip.