Let’s talk about fried chicken, shall we? This buttermilk honey chicken tenders recipe is sure to please the kids (of all ages) in your family. The chicken tender is the most versatile of cuts. Eat ’em straight up, wrap them in a tortilla, chop and add them to a salad, dip them in gravy, barbecue sauce, or ranch dressing. On a biscuit or waffle, presto, instant breakfast to be enjoyed any time of the day.
If you think about it, fried chicken is medicinal in that comfort food sort of way. And while I don’t fry very often, certain dishes call for whipping out the cast iron skillet. That’s the simple truth of it.
Momma made frying chicken look easy in that magical way Mommas do. Through the years, I’ve made my fair share of mistakes in the chicken frying department, and I’ll bet you have, too. Trust me, if I can make buttermilk honey chicken tenders while wearing a cast on my arm, it can’t be that difficult.
Ingredients
- 2 Cups Buttermilk
- 2 Tablespoons Honey
- 1 1/2 Pounds Chicken Tenders
- 2 Cups All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 2 Teaspoons Kosher Salt
- 1/2 Teaspoon Cayenne
- 1/2 Teaspoon Ground Pepper
- 2 Tablespoons Honey
- 2 Cups Buttermilk
Instructions
- Whisk together 2 cups buttermilk and 2 tablespoons of honey. Pour over chicken, cover, and leave in the refrigerator 4 hours to overnight. Before cooking, drain brine (do not rinse or pat dry) and bring chicken to room temperature.
- In a shallow bowl, combine flour, baking powder, salt, and peppers. Mix.
- In a second (deeper) bowl, combine remaining buttermilk and honey.
- Pour 1 1/2 to 2 inches of oil in deep sided skillet and heat on medium-high heat.
- One at a time, dredge chicken tenders in dry mixture. Shake off excess and coat in milk mixture. Repeat (dredge each piece twice). Place coated pieces on a clean plate.
- When a flick of flour in the skillet sizzles, oil is ready.
- Depending on size of skillet, cook four of five pieces at a time. Cover. With tongs, turn tenders twice every three or four minutes until brown and crispy and internal temperature reaches 165 degrees.
- Remove and drain on wire rack.
A few chicken frying tips for you.
Don’t skip the brine. Even 4-6 hours makes for more juicy and flavorful chicken. A variety of different brine recipes include water and salt, cider, cola, and milk. For this recipe, I used a buttermilk honey brine.
Frying chicken is a messy, messy thing. I cover my workspace in newspaper to aid in cleanup. Channel your inner child who loved to make mudpies and fingerpaint.
Organization on the front end makes for a less chaotic experience. Prepare and place dredging bowls side by side before starting. Place wire rack over newspaper or paper towels nearby, too.
Use the correct oil. This is not the time to use your favorite olive oil or butter. Frying chicken requires an oil with a high heat point. I use Riceland rice bran oil. I love it not only because it’s made from Arkansas rice, but it has a neutral flavor and is perfect for frying. (Not an ad.) Other great choices are peanut, vegetable, and canola oil.
Make sure oil is hot (but not too hot) when you start. 350 degrees.
Honey adds a hint of sweetness to the chicken. I use it in both the brine and coating. I always have local raw honey on hand because it provides relief from seasonal allergies and boosts immunity. You can buy it at your local farmer’s market and in-the-know grocery stores, too.
Don’t crowd the chicken in the skillet. Don’t over handle it either. Turn twice at the most.
After removing one cooked batch, let the oil re-heat before adding next batch.
Let chicken rest before eating it. This locks in all the juices.
[tweetthis]I come from a long line of cast iron skillet wielding, chicken-frying women. My #recipe + tips! [/tweetthis]
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Do you have tips to add? Share in the comments so we can all learn.
Grace Grits and Gardening
Farm. Food. Garden. Life.
Musical Pairing:
Queen, Crazy Little Thing Called Love
That looks soooo delicious. Makes me hungry this morning.
Oh my! I bet these taste delicious. I can just imagine the flavor in my life.
Thank you!
Your chicken tenders look yum!