Hot Honey Chicken Tenders with Buttermilk Ranch

1. Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized). Add the chicken to a mixing bowl then add buttermilk, pickle juice, & chicken seasonings. Mix it all together. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
2. In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
3. Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keeping the oil around this temperature ensures crispy chicken without burning the coating.
4. Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil.
5. Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–8 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain.
6. Meanwhile, melt the butter over medium-low heat. Add the honey and 2–3 tbsp hot sauce and whisk until smooth and warmed through.
7. Toss or brush the crispy tenders with the hot honey sauce. Serve immediately with buttermilk ranch & enjoy!