Rice Krispie Fried Chicken Tenders With Hot Honey
These homemade chicken tenders are coated in rice krispies, deep fried until crispy then glazed with spicy hot honey. They're seriously tasty!
Servings: 3 Portions
Equipment
- Food Processor
- Deep Fat Fryer
- Digital Food Probe
- Mixing Bowls
- Saucepan
Ingredients
Rice Krispie Chicken Tenders
- 400 g Chicken Fillets (See Notes)
- 75 g Rice Krispies
- ½ tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Dried Oregano
- 60 g Plain Flour
- 2 Large Eggs
- 2 tbsp Milk
Hot Honey Glaze
- 100 g Honey
- 25 g Butter
- 20 g Sriracha
- ½ Lime (Juiced)
Instructions
Rice Krispie Chicken Tenders
- Place the rice krispies into a food processor then blitz briefly (using the pulse setting) to break the cereal up slightly.The rice krispies should be the same texture as panko breadcrumbs, so they'll only need a quick blitz. See the post above for a visual guide!
- Place the rice krispies into a mixing bowl & add in the paprika, garlic powder & oregano. Season well with salt & pepper then mix, to combine.
- Add the flour to a separate bowl, add the eggs & milk to another then season both bowls with salt & pepper. Give the flour a mix with a spoon and whisk the eggs & milk together with a fork.
- Next, take a chicken fillet, toss it in the flour then dunk in the egg. Take the chicken out of the egg, let the excess drain off then roll in the rice krispies, making sure that it is completely coated.
- Transfer the chicken to a plate then repeat with the remaining fillets. Chill the chicken in the fridge until you're ready to cook it.
Hot Honey Glaze
- Add the honey, butter, sriracha & lime juice into a small saucepan then set over a medium heat. Cook until melted, whisking to combine then bring to a simmer & cook for another minute. Set aside until needed.I'd recommend making the glaze just before frying the chicken, so that it is still warm. Alternatively, warm the glaze back up on the stove once your chicken is cooked.
Frying
- Preheat a deep fat fryer to 180°c/356°f.
- Once the oil is hot, add in your chicken tenders then cook until golden, crispy & the internal temperature is at least 75°c/167°f.You may need to cook your chicken in two batches, depending on the size of your fryer. If needed, the chicken can be kept warm in the oven.
- Once cooked, drain the chicken on a plate lined with kitchen paper then season with sea salt.
Glazing
- Place the cooked chicken tenders into a mixing bowl then pour over the warm glaze.
- Gently toss the bowl, to coat the chicken in glaze then transfer to plates & serve immediately.
Notes
1. Chicken Fillets – You’ll need 400 grams of chicken fillets for this recipe. This equates to roughly 9 fillets. If you can’t get chicken fillets, cut chicken breasts into 2-3 cm wide strips.
2. Deep Fat Fryer – For the best results, a deep fat fryer should be used for cooking the chicken. If you haven’t got one, a pan of oil heated up on the stove will work, just make sure to do this carefully!
3. Storage – The deep fried chicken fillets should be served as soon after cooking as possible. The chicken can be coated in rice krispies & stored in the fridge for up to a day in advance.
The glaze can be made up to 3 days in advance & kept in the fridge. Make sure to warm it back up before serving! 4. Rice Krispies - Kellogg's rice krispies work best for this recipe. Make sure to use fresh cereal, for the crispiest coating.
The glaze can be made up to 3 days in advance & kept in the fridge. Make sure to warm it back up before serving! 4. Rice Krispies - Kellogg's rice krispies work best for this recipe. Make sure to use fresh cereal, for the crispiest coating.