Buttermilk Chicken Tenders Recipe with Honey Sriracha Dip

How to make it

1. 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.
2. Heat up your vegetable oil to 350° Fahrenheit in a deep pan or Dutch oven. 
3. 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.
4. 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.
5. Serve immediately with Lee Kum Kee Honey Sriracha Sauce and enjoy!