No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his tenders by seasoning them with a homemade BBQ spice mix and marinating them in a mixture of buttermilk and Coca-Cola.
The end result: Gorgeous golden-brown fried chicken tenders ready to be dunked in a hot honey sauce.
Here's how to make it at home.
Ingredients
For the BBQ Spice Mix
- 60 grams smoked paprika
- 55 grams dark brown sugar
- 40 grams kosher salt
- 30 grams ground cumin
- 15 grams ground black peppercorn
- 6 grams cayenne
- 4 grams dried oregano
For the Hot Honey
- 190 grams honey
- 8 grams Crystal or Louisiana-style hot sauce
- 8 grams apple cider vinegar
- 3 grams crushed red pepper flake
- 1 gram cayenne pepper
For the Fried Chicken Marinade
- 2 chicken breasts with tenders
- 25 grams BBQ spice mix
- 15 grams salt
- 240 grams (1 cup) buttermilk
- 120 grams (1/2 cup) Coca-Cola
- 30 grams (2 tablespoons) hot sauce
For Dredging and Cooking
- 360 grams (3 cups) flour
- 50 grams BBQ spice
- 1 gallon frying oil
- Extra BBQ spice mix
Directions
For the BBQ Spice Mix
- Combine all ingredients in a bowl. Reserve in an airtight container.
For the Hot Honey
- Combine all ingredients in a pot and place over medium heat. Bring to a boil while whisking.
- Once mixture comes to a boil, remove from heat and allow the sauce to cool until it reaches room temperature.
- Reserve at room temperature in an airtight container.
For the Fried Chicken Marinade
- Remove the tenders from the chicken and place them into a bowl. Cut the remaining chicken breast into similar-sized strips.
- Season the chicken with the BBQ spice and salt and toss to coat thoroughly. Add the buttermilk and Coca-Cola into the bowl and mix. Wrap and marinate in the fridge for 2-24 hours.
For Dredging and Cooking
- Take the chicken out of the fridge 1 hour before planning to cook.
- Place the frying oil in a large pot and bring to 350°F.
- While the oil preheats, mix the dredge ingredients in a bowl.
- Remove the chicken from the marinade, place the chicken in the dredge, toss to coat, then place back into the marinade and dredge again.
- When the oil gets to temperature, fry until the chicken is golden brown and the internal temperature reads 155°F.
- Place the cooked chicken into a paper towel-lined bowl to soak up excess oil. Season with salt and then toss with some extra BBQ spice for flavor.
- Plate the tenders as desired and serve with the hot honey on the side.
