Let’s make some honey sriracha chicken tenders.
And of course, we had to make some homemade ranch to go with it.
We’re gonna start by seasoning up our buttermilk
with some onion powder, garlic powder,
cayenne, paprika,
salt and pepper. I’m also gonna go in with a little bit of pickle juice,
plenty of whatever your favorite hot sauce is,
and lastly, one whole egg as well.
Once our buttermilk’s nice and mixed up,
we’re gonna go ahead and remove the tendon from our tenderloins.
And now we’re gonna drop those in the buttermilk,
and we’re gonna let this marinate in the fridge overnight.
Now, the next day,
we’re gonna make the easiest sauce of all time.
Starting with plenty of Sriracha,
a real generous squeeze of honey,
and lastly, a squeeze of lemon,
just to thin it out. We’re also gonna make a homemade ranch,
starting with plenty of Mayo,
equal parts sour cream, some finely chopped fresh dill,
plenty of chives, a little bit of dried parsley,
one whole clove of grated garlic,
a little squeeze of lemon juice,
and lastly, a nice pinch of salt and black pepper.
All we have to do now is stream in buttermilk
until you have your desired consistency.
And just like that, you made homemade ranch.
Now we’re finally ready to start our dredge,
which is going to be equal parts cornstarch and flour.
We’re going to go ahead and hit that with the same seasonings
we used in our buttermilk.
Plus a whole bunch of dried parsley in a real hefty pinch of MSG.
Now, to get our tenders breaded,
we’re going to go straight from the buttermilk into that flour.
Once they’re breaded, we’re gonna do our first fry at 3:20,
and then we’ll do our second fry up at 3:75.
And now, less than a minute later,
our chicken tenders are done.
Once those tenders are all fried up,
we’re gonna go ahead and generously sauce them up,
serve these up with some of our homemade ranch.
And now, just like that,
we’re ready to dig into our honey Sriracha chicken tenders.
Alright, cheers, everybody.