Honey Sriracha Garlic Chicken Tenders

The method

1. 01

   Season chicken with salt, garlic powder, smoked paprika, onion powder, white pepper, and black pepper. Toss well and let sit for 15–20 minutes.

2. 02

   Whisk together buttermilk, egg, and hot sauce.

3. 03

   In a separate bowl, whisk flour, cornstarch, baking powder, and all dry coating seasonings.

4. 04

   Dip chicken in buttermilk, then coat thoroughly in the dry coating. Dip back into buttermilk, then coat again. Press the final coating firmly onto the chicken for lots of textured, craggy pieces.

5. 05

   Place on a wire rack and rest for 5–10 minutes.

6. 06

   Heat 3–4 inches of neutral oil to 350°F.

7. 07

   Fry chicken in batches for 4–6 minutes, turning occasionally, until deeply golden and the internal temperature reaches 165°F. Transfer to a wire rack.

8. 08

   For the glaze, add honey, sriracha, soy sauce, rice vinegar, minced garlic, smoked paprika, and red pepper flakes to a saucepan. Simmer over medium-low heat for 2–3 minutes, stirring frequently until smooth and glossy.

9. 09

   Toss fried chicken in the honey sriracha garlic glaze right before serving.

10. 10

    For the ranch, whisk together mayo, sour cream, buttermilk, lemon juice, garlic powder, onion powder, dill, parsley, black pepper, and salt.