Ingredients

For the chicken

• 1 ½ lbs (680 g) Al Maaedah chicken tenders (or chicken breast cut into strips)
• 1 cup buttermilk
• 1 tsp hot sauce (optional, for extra kick)
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (adjust to heat preference)
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil, for frying

For the hot honey

• ½ cup honey
• 2 tbsp hot sauce (Frank’s, Cholula, or your favorite)
• ½ tsp red chili flakes (optional, for more heat)
• 1 tbsp butter (optional, for extra richness)

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Instructions

1. Marinate the chicken

1. Place chicken tenders in a bowl with buttermilk and hot sauce.
2. Cover and refrigerate at least 1 hour (up to overnight for best flavor).

2. Prepare the coating

1. In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
2. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to coat well.
3. Place coated chicken on a tray for 10 minutes (helps the coating stick).

3. Fry the tenders

1. Heat 2 inches of oil in a heavy pot to 350°F (175°C).
2. Fry chicken in batches, 4–5 minutes per side, until golden brown and internal temp reaches 165°F (74°C).
3. Drain on a wire rack or paper towels.

4. Make the hot honey

1. In a small saucepan, heat honey, hot sauce, chili flakes, and butter (if using) over low heat until smooth and warm.
2. Do not boil—just gently heat to combine.

5. Serve

• Drizzle hot honey generously over fried tenders, or toss them in a bowl with the sauce for extra coating.
• Serve with pickles or coleslaw on the side for balance.

👉 Pro tip: You can also bake or air-fry the tenders for a lighter version, then finish with the hot honey drizzle.