There’s an undeniable magic that happens when crispy chicken meets the complex sweetness of hot honey. This humble dish transforms ordinary chicken tenders into something crave-worthy, the satisfying crunch giving way to tender, juicy meat, all enveloped in that perfect balance of sticky sweetness and warming heat. Born from American comfort food traditions but elevated with that honey-chili combination that’s become a modern classic, these tenders deliver familiar satisfaction with just enough of a flavor twist to make them memorable.
Recette des filets de poulet au miel chaud
4
portions15
minutes15
minutes421
kcal30
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- Pour le poulet :
450 g 450 chicken tenderloins, white tendons removed
480 ml 480 buttermilk
190 g 190 farine
60 g 60 amidon de maïs
1 cuillère à soupe 1 paprika
1 cuillère à café 1 ail en poudre
1 cuillère à café 1 poudre d'oignon
1 cuillère à café 1 sel
1/2 cuillère à café 1/2 poivre noir
2 2 œufs
Vegetable or canola oil for frying
- For the Hot Honey:
170 g 170 miel
2 cuillères à soupe 2 hot sauce (like Frank’s RedHot or Sriracha)
1 cuillère à café 1 poivre de Cayenne
1/4 cuillère à café 1/4 sel
1 cuillère à café 1 flocons de piment
Equipement
Grand bol à mélanger- large bowl
- Grande poêle
- pinces
- Grille de refroidissement
- Feuille de cuisson
- Casserole
- Fouet
- serviettes en papier
Directions
- Place chicken tenders in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour (or overnight for best results).
- When ready to cook, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a wide, shallow dish. Mix well.
- Set up your breading station: the bowl with marinated chicken, a bowl with beaten eggs, and the dish with the flour mixture.
- Remove chicken tenders from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, then dip in beaten egg, and then back into the flour mixture for a second coating. Press the coating gently to ensure it adheres.
- Place the breaded tenders on a wire rack and let them rest for 5 minutes. This helps the coating stick better during frying.
- Meanwhile, heat oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Use a cooking thermometer to monitor the temperature.
- Carefully add chicken tenders to the hot oil, working in batches of 3-4 pieces to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
- Transfer cooked tenders to a paper towel-lined plate to drain excess oil, then move to a wire rack set over a baking sheet to maintain crispiness.
- For the hot honey: In a small saucepan, combine honey, hot sauce, cayenne pepper, and salt. Heat over medium-low heat, stirring occasionally, until warm and well combined, about 3-5 minutes. Remove from heat.
- Brush or drizzle the hot honey generously over the chicken tenders just before serving, or serve it on the side for dipping.
Notes
- For extra crunch, you can add 1 cup of crushed cornflakes to your breading mixture.
