Buttermilk Chicken Tenders Recipe with Honey Sriracha Dip
One of the simplest and tastiest ways to enjoy Lee Kum Kee's new Honey Sriracha Sauce is to dip it into some freshly fried buttermilk chicken tenders.
With this Buttermilk Chicken Tenders Recipe, you can enjoy maximum freshness, flavor, and crunch—perfectly complementing the sweet heat of Honey Sriracha for the ultimate chicken tender experience.
What You Will Need
Ingredients
- 1 lb. chicken tenderloins
- 1/4 cup cornstarch
- 1 cup flour
- ¾ Tbsp. salt
- ¾ tsp. Pepper
- Vegetable oil, for frying
Marinade
- 2 cups buttermilk
- 2 Tbsp. Lee Kum Kee Honey Sriracha Sauce
- 2 Tbsp. pickle juice
Dipping
- Lee Kum Kee Honey Sriracha Sauce, for dipping
Made with
Lee Kum Kee products
How to make it
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Combine the buttermilk, Lee Kum Kee Honey Sriracha Sauce, and pickle juice together in a large bowl. Add your chicken tenderloins and let marinade for at least 30 minutes up to overnight.
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Heat up your vegetable oil to 350° Fahrenheit in a deep pan or Dutch oven.
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Add the flour and cornstarch to a shallow bowl and season with salt and pepper. Take the chicken from the marinade, dip it into the flour, then back into the marinade and into the flour again. Make sure some of the buttermilk mixture drips into the flour mixture. This will create an extra crispy chicken tender. Repeat with all tenders.
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Fry the tenders in a single layer, in batches, on medium-high heat for 5-7 minutes, or until golden brown and crispy on all sides. Place chicken on a plate lined with paper towels or a cooling rack to drain the excess oil and keep them crispy.
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Serve immediately with Lee Kum Kee Honey Sriracha Sauce and enjoy!
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