MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot Honey Chicken Tenders
 Categories: Poultry, Sauces, Chilies, Herbs, Dairy
      Yield: 8 Servings

      1 c  Honey
      1 tb Cider vinegar
      1 tb Crushed red pepper flakes
      1 ts Cayenne pepper
    1/2 ts Kosher salt

MMMMM----------------------CHICKEN TENDERS---------------------------
      1 lg Egg; room temperature
    1/2 c  Buttermilk
      1 c  A-P flour
  1 1/2 ts Garlic powder
  1 1/2 ts Pepper
      1 ts Onion powder
    1/2 ts Kosher salt
    1/2 ts Paprika
    1/2 ts Dried thyme
      2 lb Chicken tenderloins
           Oil; for deep-fat frying

  To make the hot honey, place honey, cider vinegar, crushed red
  pepper flakes, cayenne pepper, and salt in a small saucepan. Simmer
  over medium-low heat for 5 minutes, stirring occasionally. Remove
  from the heat; let cool slightly. Strain through a fine-mesh sieve
  to remove the solids, if desired. Set aside.

  To make the chicken tenders, in a shallow baking dish, whisk
  together egg and buttermilk. In a separate shallow baking dish,
  stir together flour, garlic powder, pepper, onion powder, salt,
  paprika, and thyme. Dip each chicken tenderloin in the egg mixture,
  then the flour mixture, shaking off any excess flour. Place on a
  plate or baking sheet until ready to cook.

  In a large deep-sided skillet, heat oil to 375°F/190°C. Fry the
  chicken tenders, a few pieces at a time, for 2 to 3 minutes per
  side. Transfer to a wire rack placed over a paper towel-lined
  baking sheet. Repeat with remaining chicken tenders.

  To serve, drizzle all sides of each chicken tender with the hot
  honey. Serve with remaining hot honey for dipping.

  Recipe by Susan Bronson, Rhinelander, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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