Sriracha Crispy Chicken Tenders with Honey Dipping Sauce

• Meat

  • 10 Chicken, raw tenders

• Condiments

  • 1/2 tbsp Honey
  • 1 tsp Lime juice
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 cup Flour
  • 1 1/2 tsp Paprika
  • 2 Salt

• Oils & Vinegars

  • 3 cups Vegetable oil

• Dairy

  • 3/4 cup Buttermilk
  • 1/4 cup Sour cream

Found on willcookforsmiles.com

Description

Ingredients

• 10-12 raw chicken tenders
• ¾ cup buttermilk (I use 1%)
• 1 Tbsp Sriracha
• Salt
• 1 cup flour
• 1½ tsp paprika
• Salt
• 3-5 cups vegetable oil for frying
• Sauce:
• ¼ cup sour cream
• ½ Tbsp honey
• 1 tsp lime juice

Directions

• Heat oil to 350 degrees. You can use a deep cooking pan but dont fill it more than ½ way because the hot oil will fizz and raise as you add the chicken.
• Place a couple of paper towels on a plate for the cooked chicken. Paper towels will soak up excess oil.
• In a medium bowl, mix buttermilk sriracha and salt and in another medium bowl, mix flour paprika and salt.
• Pat chicken tenders dry with a paper towel. Dredge each chicken tender in the flour mixture first, then dip it in buttermilk mixture and then, toss it back in the flour mixture.
• Fry battered chicken for 8 to 10 minutes, depending on the size of the tenders. Remember, use a metal slotted spoon or metal tongs to take out chicken tenders.
• For the sauce, mix all three ingredients until smooth.
• Serve right away.
• **If you want to add a drizzle of sriracha sauce, mix 2 Tbsp of sriracha with 1 Tbsp of honey.**