let’s make something Naughty
Roasted Garlic Honey Ranch Chicken Tenders
make me
Ingredients
Serving Size: 6 tenders
For the Chicken
6 chicken tenders
Neutral oil, for frying
For the Buttermilk Marinade
¾ cup buttermilk
1 tsp hot sauce
¾ tsp garlic powder
¾ tsp kosher salt
For the Spiced Crispy Dredge
1 cup all-purpose flour
⅓ cup cornstarch
1 ½ tsp kosher salt
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp smoked paprika
¾ tsp cayenne pepper
¾ tsp freshly ground black pepper
½ tsp mustard powder
½ tsp baking powder
For the Roasted Garlic Honey Ranch
1 whole head garlic, roasted
1 tsp olive oil
½ cup mayonnaise
⅓ cup sour cream
2 tbsp buttermilk, plus more as needed
1/2 tbsp honey
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh dill
2 tbsp fresh lemon juice
1/2 lemon zest
1 1/2 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
1 tsp kosher salt, plus more to taste
Freshly cracked black pepper
Instructions
1. Make the roasted honey garlic ranch. Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, and roast for 40 to 50 minutes, until very soft and golden. Let cool slightly, then squeeze the cloves from their skins.
Mash the entire roasted garlic head into a smooth paste. Whisk with the mayonnaise, sour cream, buttermilk, honey, chives, dill, lemon juice, Dijon, garlic powder, onion powder, salt, and plenty of freshly cracked black pepper. Refrigerate for at least 30 minutes before serving. Add another splash of buttermilk as needed until thick but easily dippable.
2. Marinate the chicken. In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, and salt. Add the chicken tenders and toss until completely coated. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Make the dredge. In a shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, cayenne, black pepper, mustard powder, and baking powder.
4. Make it extra craggy. Drizzle about 2 tablespoons of the chicken’s buttermilk marinade into the dredge. Toss with your fingertips to create little clumps throughout the flour mixture. These will turn into extra crispy bits when fried.
5. Dredge the chicken. Remove each tender from the marinade, allowing the excess to drip off. Press firmly into the flour mixture, making sure every side is heavily coated. Really press and pack the dredge onto the chicken to create a textured crust. Repeat once more.
6. Let the coating set. Transfer the breaded tenders to a wire rack and let rest for 10 to 15 minutes. This helps the coating adhere to the chicken instead of slipping off during frying.
7. Fry the chicken. Heat about 1 ½ to 2 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 350°F. Working in batches, fry the tenders for about 3 to 5 minutes, turning as needed, until deeply golden and crispy and the chicken reaches 165°F internally.
8. Serve. Transfer the tenders to a wire rack and immediately season with a light pinch of kosher salt. Let cool for a couple of minutes, then serve hot with plenty of Roasted Honey Garlic Ranch for dipping or toss them in the ranch.
These chicken tenders are all about the crunch. They’re marinated in buttermilk, coated in a super-seasoned, craggy dredge, and fried until golden and extra crispy. They’re perfect for game day, especially because the real star here is the roasted honey garlic ranch. An entire head of roasted garlic gets mixed with fresh herbs, a little honey, and all the ranch essentials for a sweet, garlicky, tangy dipping sauce that you’ll want to put on everything. Make a big batch, throw them on a platter, and watch them disappear.
game day, Appetizers, fall, chicken, tenders, football
