Ingredients
F
For the Chicken & Marinade
c
4 chicken breasts (cut into tenders)
B
1 cup Buttermilk
F
⅓ cup Frank’s RedHot sauce
P
⅓ cup Pickle juice
S
Seasonings:
P
1 tbsp Paprika
B
1 tbsp Black pepper
O
1 tbsp Onion powder
G
1 tbsp Garlic powder
S
1 tbsp Salt
F
For the Seasoned Flour Dredge:
a
1 cup all purpose flour
S
Same seasonings as the marinade (paprika, black pepper, onion powder, garlic powder, salt)
D
1 tbsp Dry parsley
F
For frying:
C
Canola Oil (for deep frying)
F
For the Mango Habanero Glaze:
m
1 cup mango juice
b
⅓ cup butter
k
⅓ cup ketchup
S
2 tbsp Soy sauce
g
1 clove garlic
h
2 habanero peppers
h
2 tbsp honey
Directions
1
For the Chicken Marinade
c
4 chicken breasts (cut into tenders)
1
Slice the chicken breasts into even tenders.
2
In a bowl, add the sliced chicken tenders. Combine buttermilk, Frank’s RedHot, pickle juice, paprika, black pepper, onion powder, garlic powder, and salt, then marinate for at least a few hours.
B
1 cup Buttermilk
F
⅓ cup Frank’s RedHot sauce
P
⅓ cup Pickle juice
P
1 tbsp Paprika
B
1 tbsp Black pepper
O
1 tbsp Onion powder
G
1 tbsp Garlic powder
S
1 tbsp Salt
3
For the Seasoned Flour Dredge
a
1 cup all purpose flour
S
Same seasonings as the marinade (paprika, black pepper, onion powder, garlic powder, salt)
D
1 tbsp Dry parsley
1
In a separate pan, mix 1 cup of flour with 1 tablespoon each of paprika, black pepper, onion powder, garlic powder, salt, and dry parsley. Whisk everything together.
a
1 cup all purpose flour
S
Same seasonings as the marinade (paprika, black pepper, onion powder, garlic powder, salt)
D
1 tbsp Dry parsley
2
Remove the chicken from the marinade and coat each piece in the seasoned flour, pressing firmly to create a solid crust.
3
For the Deep Fry
C
Canola Oil (for deep frying)
1
Heat oil to 350°F (175°C) and fry the tenders until golden brown and fully cooked through, then remove and drain.
C
Canola Oil (for deep frying)
2
For the Mango Habanero Glaze
m
1 cup mango juice
b
⅓ cup butter
k
⅓ cup ketchup
S
2 tbsp Soy sauce
g
1 clove garlic
h
2 habanero peppers
h
2 tbsp honey
1
In a blender, combine mango juice, butter, ketchup, honey, soy sauce, garlic, and habanero, then blend until smooth.
m
1 cup mango juice
b
⅓ cup butter
k
⅓ cup ketchup
S
2 tbsp Soy sauce
g
1 clove garlic
h
2 habanero peppers
h
2 tbsp honey
2
Pour the sauce into a pan and simmer until slightly thickened and glossy.
3
For the Assemble
1
Toss or brush the fried chicken tenders in the mango habanero sauce until fully coated.
2
Plate and serve with your choice of dipping sauce! (I'm doing ranch)
