Hot Honey Chicken Bites
2 lbs. boneless chicken Tenders, cut into bite-size pieces
1 cup buttermilk
2 cups all-purpose flour
1 cup cornstarch
2 tsp. garlic powder
2 tsp. smoked paprika
1 tsp. cayenne pepper
Salt and pepper, to taste
Vegetable oil, for frying
For Hot Honey Sauce:
1 cup honey
4 tbsp. Hot Sauce (like Frank’s Red Hot)
2 tbsp. apple cider vinegar
1 tsp. crushed red pepper flakes
Pinch of salt
In a large bowl, combine the chicken pieces with buttermilk, salt and pepper. Cover with plastic wrap and place in the refrigerator. Marinate at least 6-8 hours.
In another large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt and pepper.
Heat oil in a deep stock pot or large skillet, to 350-degrees F.
Remove the chicken from the refrigerator and let rest 30 minutes. Remove the chicken from the marinade, allow excess to drip off, and dredge in the flour mixture until thoroughly coated.
Fry chicken in batches for 5-6 minutes, or until golden brown and cooked through. Drain on paper towels.
In a small saucepan, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and salt. Bring to a simmer for 3-4 minutes, stirring constantly.
Toss the crispy chicken in the hot honey sauce just before serving. Serve.
