Sticky Chicken Tenders

Directions

1. Marinate the chicken tenders in the buttermilk, 1/2 tsp salt and 1/2 tsp pepper for a minimum of 1 hour and up to overnight. In a shallow bowl, whisk together the flour, garlic powder, ginger powder, and remaining salt and pepper. Separately, line a baking sheet with parchment paper. Set both aside.

2. When you are ready to fry, preheat your oven to 300°F. Then, add 3 inches of high heat neutral oil to a large heavy bottomed deep skillet. Bring to 350°F over medium high heat.

3. Immediately before frying, remove the tenders from the buttermilk, shaking off the excess. Evenly dredge in the flour mix, then dip the floured tenders back into the buttermilk and flour again for a double coating, shaking off any excess flour. Place the tenders on the parchment paper lined baking sheet while you batter the remaining chicken.

4. Fry the chicken tenders, 2-3 at a time, being sure not to crowd the pan, until golden and cooked through, flipping as needed, about 5-8 minutes. Remove from the oil and drain on a wire rack. Keep warm in the oven while you fry the remaining tenders.

5. In a small pot, whisk together Bachan’s Japanese Barbecue Sauce and honey with 1/4 cup water and the cornstarch. Bring to a simmer over medium heat, stirring, until thick and glossy. Transfer to a large mixing bowl and toss the tenders in the sauce to coat. Enjoy immediately.