Ingredients

The following ingredients have 11 Servings
  • 10-12 raw chicken tenders
  • 3/4 cup buttermilk (I use 1%)
  • 1 Tbsp Sriracha
  • Salt
  • 1 cup flour
  • 1 1/2 tsp paprika
  • Salt
  • 3-5 cups vegetable oil for frying
  • Sauce:
  • 1/4 cup sour cream
  • 1/2 Tbsp honey
  • 1 tsp lime juice

Instruction

  • Heat oil to 350 degrees. You can use a deep cooking pan but don't fill it more than 1/2 way because the hot oil will fizz and raise as you add the chicken.
  • Place a couple of paper towels on a plate for the cooked chicken. Paper towels will soak up excess oil.
  • In a medium bowl, mix buttermilk sriracha and salt and in another medium bowl, mix flour paprika and salt.
  • Pat chicken tenders dry with a paper towel. Dredge each chicken tender in the flour mixture first, then dip it in buttermilk mixture and then, toss it back in the flour mixture.
  • Fry battered chicken for 8 to 10 minutes, depending on the size of the tenders. Remember, use a metal slotted spoon or metal tongs to take out chicken tenders.
  • For the sauce, mix all three ingredients until smooth.
  • Serve right away.
  • **If you want to add a drizzle of sriracha sauce, mix 2 Tbsp of sriracha with 1 Tbsp of honey.**