Servings: 10 Tacos
Ingredients
Crispy Chicken Tenders
- 10 - Chicken Tenders
- 1 Cup (250ml) - Buttermilk
- 1 tsp (4g) - Smoked Paprika
- 1 tsp (4g) - Garlic Powder
- Salt & Pepper
Dredge
- 1 ½ Cups (180g) - Plain (All Purpose) Flour
- ¾ Cup (90g) - Cornflour (Cornstarch for US)
- 2 tsp (8g) - Smoked Paprika
- ½ tsp (2g) - Baking Powder
- 1 tsp (4g) - Cayenne Pepper (Optional)
- Salt & Ground White Pepper
Hot Honey Glaze
- ⅓ Cup (80g) - Honey
- 1 tsp (2g) - Chilli Flakes
- 1 Tbsp (20ml) - Apple Cider Vinegar
- 1 tsp (5g) - Unsalted Butter
Tangy Sauce
- 100g (3.5oz) - Mayonnaise
- 1 Tbsp (20ml) - Tomato Ketchup
- 1 tsp (10g) - Dijon Mustard
- 1 tsp (5ml) - Hot Sauce
- 1 tsp (4g) - Garlic Powder
- 1 tsp (4g) - Smoked Paprika
- ½ tsp (2.5ml) - Worcestershire Sauce
- ¼ - Lemon, Juiced
- Salt & Pepper
Assembly
- 10 - Flour Tortillas
- Pickles
- Crispy Chicken Tenders
- Hot Honey Glaze
- Tangy Sauce
Instructions
Crispy Chicken Tenders
- In a large bowl, whisk together the buttermilk, salt, paprika, garlic powder, and pepper. Add chicken tenders and mix to coat. Marinate 30 minutes or up to overnight.
- In another bowl, combine flour, cornstarch, salt, paprika, baking powder, and cayenne.
- Remove the chicken from the marinade, dredge it in the flour mix, and press firmly to coat. Rest the dredged tenders for 5 minutes before frying.
- Heat neutral oil in a deep pot to 180°C (350°F). Fry chicken in batches for 4–5 minutes, or until golden brown and the internal temperature reaches 74°C (165°F). Drain on a wire rack. Immediately season lightly with salt.
Hot Honey Glaze
- Combine honey, melted unsalted butter, white vinegar, and chilli flakes in a bowl. Set aside and keep warm.
Tangy Sauce
- Mix all ingredients in a bowl until smooth. Adjust seasoning to taste. Chill until ready to use.
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