These crispy fried tenders are tossed in a sweet-heat glaze made with @localhivehoney Original Hot Honey and Sriracha Hot Honey—and dipped in a homemade Hot Honey Ranch that hits every note: creamy, spicy, tangy, and bold.
1. **Prepare the Marinade**: In a bowl, combine chicken tenders, salt, pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp chili powder, 1 tsp smoked paprika, 2-3 tbsp Buffalo Hot Sauce, and 2 cups buttermilk. Stir to coat thoroughly. Marinate the chicken for at least 30 minutes, or preferably longer, in the refrigerator.
2. **Prepare the Breading**: In a separate shallow dish, whisk together 2 cups all-purpose flour, ½ cup cornstarch, 2-3 tsp garlic powder, 2-3 tsp onion powder, 2-3 tsp cayenne pepper, 2-3 tsp chili powder, and 2-3 tsp smoked paprika.
3. **Dredge the Chicken**: Remove chicken tenders from the marinade, letting excess drip off. Dredge each tender generously in the seasoned flour mixture, pressing gently to ensure a thick, even coating. Set aside on a wire rack.
4. **Fry the Tenders**: Heat about 2 quarts of neutral oil in a deep pot or fryer to 350°F (175°C). Carefully add the breaded tenders to the hot oil, frying in batches to avoid overcrowding and maintain oil temperature. Fry for 5–6 minutes, turning occasionally, until golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C). Remove the fried tenders and place them on a clean wire rack to drain excess oil.
5. **Make the Hot Honey Glaze**: While the tenders are frying or immediately after, melt 3 tbsp butter in a saucepan over medium heat. Add 1 clove minced garlic and sauté for about 30 seconds until fragrant. Stir in 1 tsp smoked paprika, ¼ cup Original Hot Honey, ¼ cup Sriracha Hot Honey, and ¼ cup Hot Sauce. Let the mixture bubble gently for 1–2 minutes, then remove from heat. Immediately toss the hot, fried chicken tenders in the glaze until evenly coated.
6. **Prepare the Hot Honey Ranch**: In a small bowl, whisk together 3 tbsp truffle mayonnaise, 3 tbsp sour cream, 2 tbsp Original Hot Honey, 1 tbsp chili oil (just the oil), 1-2 tbsp hot sauce, 1-2 tbsp ranch seasoning packet, 2-3 tsp finely chopped fresh dill, 1 tsp garlic powder, and the juice of ½ a lemon. Season with salt to taste. Whisk until smooth and creamy. Serve chilled as a dipping sauce for the glazed chicken tenders.
