Crispy, Juicy, Finger Lickin’ Hot Honey Chicken Tenders

All right, folks. Listen. You done already seen the thumbnail. You know what we doing. We doing hot and honey chicken tenders. Listen. This is so easy. There's nothing to talk about. Let's get it. Okay. So, look. This is what I do. You want to get yourself a bowl, right? You get yourself a bowl. And look at my ingredients. You see, I started with this egg, right? If you pay attention, look, I get everything that I need to make my wet batter. I put it all right here at the ready. And I got my whisk. So, we just go ahead and add this. You know, this would be our Sriracha. You're supposed to use the right tool. And then the rest of the ingredients. And don't forget the full ingredient list is on my website. That's smoking grillingwithab.com. And that's witab.com. Right. So obviously that's flour. And then when you see it super white, you know that's that cornstarch, right? Cuz we want it to be nice and, you know, crispy. Now we get in here and work this around like this. Now I'm going to come here with my milk product. Get this going. And now we start adding that in there. Now, we going to talk about the consistency. I think the consistency of what we want to have is, you know, something like pancake batter, right? And notice how I'm p pouring it in here nice and slow. Look at that. That's key. And we don't have no lumps. Obviously, we'll run this around the edge, get pick up the rest of the, you know, flour and corn starch, you know, and then we just go ahead and mix it up. You just continue to stir. And you can see right here, let me get this out of everybody's way. We're looking for that consistency of that pancake batter. Okay. So, if you look right here, you can see I went ahead and set up both the stations cuz we had panko and then we had our wet batter, right? So, I got these trays. I put them together. And if you guys didn't know, look how they all stay together. Now, I'm getting ready to do another video that's going to have going to need a third station. And these come in a three-ack. I'll leave a link somewhere on my website, you know, put them in the uh comments for you guys also and the description box so you guys can uh check it out. Now, one of the things you're going to need is you're going to need like a little station where you can like stage everything from when you go from wet paint coat. We want it to sit up. So, you're going to need a baking sheet over the top of a baking pan. Right now, for the chicken loins, these are it right here. Should I bring them over here so everybody can look at them? All right. Real simple. Oh, and let me take this time to say what you see left over right here. That's going to be for our sauce, right? So, when you measure it out, they come out just the way I got it. You use what you need. Once you're done with that, you have your hot soapy water, which I do over here on the side. And that right there, you can just soak all your dishes. And in between when you frying, you can wash. By the time you're done, everything is gone. Right? So, listen. I don't want to over talk anymore. Now, these have already been cleaned and patted dry. Look at them. They nice and dry. This is what we going to do. I'mma go ahead and just drop this in here like this. I'mma drop several of them here. I know some of you guys are going to say, "Hey, B, you know you can stick them in a bag." Yeah, I got it. We can stick them in a bag. Yes, we can. Right. But we going to do it like that. Now, I'm going to go ahead and take and I'mma use this hand right here to be my wet hand. Right. So, this is the one right here. Remember I said it needs to be a consistency of like Well, I got to say it the way I make my pancakes. Right. So, we get them like this. Then I take it and then I just drop them in. [Music] All right. So, listen. This is what we going to do. You put your cooking oil in there. Now, I only went like about about an inch from the bottom, right? This is my frying pan. I go here and I want to check it, right? I want to be at least 350, no higher than 375. So, right now, I'm passing through 349, 352, 353. We good. All right. So, after testing it, everything is good. We had this. We made sure that, you know, we had that uh pancake, you know, type of wet batter, you know, that consistency. Now, look, when I shake it here, you can barely see anything come off. Now, we going to go ahead. Remember, 350 at the least. But I would tell you about 365 is the best. If you got 365, you're going to love it cuz when you put these in here, believe me, it's going to go ahead and, you know, bring it down a little bit. So, if it's at 365, that's okay. And the reason we don't want it to be too high, cuz we want to make sure it's cooked, you know, thoroughly, right? And we don't want the outside to get so dark, right? So, when you get one of these frying pans this big right here, listen, check that out. No overcrowding. That's nice. I could have did a better job, but that right there. Nice. All right. Now, we just flip these over with. We don't I'm watching the color. Now, because of these are thin, you don't have to worry about them like uh well, you got to pay attention. Make sure they don't just, you know, brown too much on the bottom side. You know what I mean? Or whatever side is touching the bottom. And notice, look, I only put, like I said, about one inch. So, when you add these in here, they'll start making the, you know, the oil rise up. And to be specific on the type of oil that I use, I'm using a vegetable oil. [Music] I take them, you know, I like to let it as much cuz you got to set them down, right? So, we try to get as much oil off cuz we want them to stay crispy, right? But look at that color right there. You see that? Y'all got it? Then we just put them right over there. Let those drain. Let's look at these on the back side. I checked them. They all ready. Right now, this tenderloin can get 175 and still be juicy and tender. Right. But these right here, I'm going to go ahead and answer that question. I know y'all want to know like, AB, can you come in? No, I can't. No, I'm just playing. Y'all love what I do. Right. So, we just let it run off like that and we just stage them. Now, I'm going to go ahead and cook the rest of these. Now, hopefully you guys can pick this up, right? Cuz we staged these. You guys can see. Look at these right there. Now, let's see. Are they crispy? You hear that? Yes, sir. Now, let me give you the real pro tip. You ever made fried chicken and then when you go to do your second batch, it don't come out the way you want it to? Don't forget, bring your temperature back up to, you know, the way it's supposed to be, right? So, when you put them down, you see that right there? What you seeing is what you call success, folks. Especially for my new people out here. When you make these, I promise you, you're going to love them. Now, I'm going to leave a link. That's what's going to pop up on the screen right there. That's for the bang bang chicken. You guys are going to want to make that, too. Okay. So, remember when you you should only have, look, butter, and you know, if you pre-measured everything, it should be just like this. You should have four. You got honey, Sriracha, you know, red chili flakes, and then you got your vinegar, right? I got myself a whisk. I started putting a little heat underneath the bottom of my uh my pan. You know what I mean? And I always start with a medium heat, right? So, let's go ahead and get this in here. Look at this. Oh, man. Nothing like soft butter. All right. So, you guys can see my butter has melted, right? So, now I'm going to come with my honey. Just all of the rest of the ingredients, right? So, this time I went ahead and got the right tool for the job. And that's you, you know, me having like all different size spatulas. So, we want to get all of that honey. Just that raw honey. All right. Let's get this. Get it off cuz we want to get it all in there. Vinegar. [Music] Sriracha and red chili flakes. All right. So, if you look right here, you know, it kind of like foams up. You know what I mean? But no, no worries. I just keep working it with the, you know, with the whisk. Just like this. And then this is really good. It's not going to You don't want it too thick. You just want to be able to, you know, coat it, right? So, I'mma turn this off, let it settle down. Once this settles down, then we going to go ahead and toss. And I don't think I'mma toss. I think I'm just going to pour this on top of the chicken. All right. So, only thing left to do. And then, you know, let me just show you the consistency of it cuz you want it to be able to pour. You guys see that right there? You can see the thickness of it. That's all you want. You make it any thicker, it'll be hard for it to like coat everything, right? So, that's what we going to do, folks. We going to take it and then I want you guys to concentrate right here because it's going down. Now, I'm going just start right here. Uh, let's try to do it. Yeah, let's do it this way just so everybody can see. Right. So, I'll just pour this over here like that. Look at that. [Music] I hope that, you know, in this video that you guys just seen how easy it is. I'm telling you, the flavor is over the top. Just that that that that honey and that heat, hands down. And it's crispy. So, I'm going to go ahead and just take this one right here. You guys can see it. You can see the thickness of it. Look at that right there. Let me just bring it up here like that. You see that? But look, that's enough talk. Let's just go ahead and taste it. That being said, cheers. I'mma tell you, the heat on it is real smooth. That's the way I like mine. You know, it's got to like just gradually, you know, let me know something is there and then it kind of like just warms up. So, if I was going to say, is this a if you guys ask me, is this a kid-friendly recipe? Yes, sir. I mean, I wouldn't even let them know. It just it's just nice, you know what I mean? Not overpowering at all. Now, you guys want to level it up. You can add more chili flakes to it if you want to, but that'll be on you. Now, listen. I'm not going to over talk it cuz I'm ready to, you know, get down and eat. And people behind here, they waiting on theirs, right? So, let me know down in the comment section below, what would you serve this with, you know, when and when you get down and you come back, talk to us and let us all know cuz maybe we'll level up ours, too. Now, with that being said, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And guess what, folks? I lied. I'm keeping this one. I'm out. Peace. [Music] [Music]