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Hot Honey Ranch Chicken Tenders

Hot Honey Ranch Chicken Tenders

By Elissa Wa

Total: 150

Ingredients

  • 0.5 cup sour cream
  • 0.33 cup honey
  • 1 tsp sesame seeds
  • 1 tablespoon chili garlic oil
  • 2 tablespoons ranch seasoning mix
  • 2 tablespoons chopped scallions
  • 1 tsp red pepper flakes
  • 1 tablespoon garlic
  • 1 lb chicken tenderloins
  • 3 tsp seasoned salt
  • 1.5 cups water
  • 2 tablespoons red rooster hot sauce
  • 2 unit large eggs
  • 3 cups self rising flour
  • 2 tsp paprika
  • 2 tsp granulated garlic
  • 1 tsp black pepper
  • 0.5 tsp cayenne pepper
  • 1 for frying unit oil

Instructions

1

Season chicken tenderloins with 1 teaspoon of seasoned salt and add hot sauce, coating well. Cover and refrigerate for 2-8 hours.

2

Whisk together eggs and 1.5 cups of water in a medium bowl. In another bowl, whisk together self rising flour, paprika, granulated garlic, seasoned salt, black pepper, and cayenne pepper.

3

Remove chicken from fridge 15-30 minutes before dredging. Dredge tenders in flour mixture, dip in egg mixture, then back in flour for final dredge. Set on a baking sheet.

4

Heat frying oil to 365°F. Fry chicken in small batches for 8-10 minutes, turning halfway through if needed. Drain on a wire rack or paper towel lined tray.

5

Serve with Hot Honey Ranch sauce.

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Hot Honey Ranch Chicken Tenders

By Elissa Wa

Hot Honey Ranch Chicken Tenders - sour cream, honey recipe

This recipe is ready in 150 and features sour cream, honey, sesame seeds and other delicious ingredients. Contains 800 calories total.

150

Ingredients

  • 0.5 cup sour cream
  • 0.33 cup honey
  • 1 tsp sesame seeds
  • 1 tablespoon chili garlic oil
  • 2 tablespoons ranch seasoning mix
  • 2 tablespoons chopped scallions
  • 1 tsp red pepper flakes
  • 1 tablespoon garlic
  • 1 lb chicken tenderloins
  • 3 tsp seasoned salt
  • 1.5 cups water
  • 2 tablespoons red rooster hot sauce
  • 2 unit large eggs
  • 3 cups self rising flour
  • 2 tsp paprika
  • 2 tsp granulated garlic
  • 1 tsp black pepper
  • 0.5 tsp cayenne pepper
  • 1 for frying unit oil

Instructions

1

Season chicken tenderloins with 1 teaspoon of seasoned salt and add hot sauce, coating well. Cover and refrigerate for 2-8 hours.

2

Whisk together eggs and 1.5 cups of water in a medium bowl. In another bowl, whisk together self rising flour, paprika, granulated garlic, seasoned salt, black pepper, and cayenne pepper.

3

Remove chicken from fridge 15-30 minutes before dredging. Dredge tenders in flour mixture, dip in egg mixture, then back in flour for final dredge. Set on a baking sheet.

4

Heat frying oil to 365°F. Fry chicken in small batches for 8-10 minutes, turning halfway through if needed. Drain on a wire rack or paper towel lined tray.

5

Serve with Hot Honey Ranch sauce.

Nutritional Information

Calories per Serving: 800

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