Honey Sriracha Chicken Tenders

Fried Chicken:

·         1-2 lbs Boneless/Skinless Chicken Thigh

·         1 Cup Buttermilk

·         ½ Cup Pickle Juice

·         1 Cup Corn Starch

·         1 Cup All Purpose Flour

·         1 Egg

·         2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne

·         4 tbs Salt & Pepper

Honey Sriracha:

·         ½ Cup Honey

·         3 tbs Sriracha

Cole Slaw:

·         ½ Green Cabbage (Thinly Sliced)

·         ¼ Purple Cabbage

·         2 tbs Pepper Relish

·         1/2 Cup Mayo

·         2 tbs Red Wine Vinegar

·         2 tbs Sugar

·         1 tbs MSG

·         1 tbs Onion Powder

·         1 tbs Garlic Powder

·         Salt & Pepper to Taste

Spread:

·         ½ Cup Mayo

·         ½ Cup Ketchup

·         2-3 Tbs Pepper Relish

Buttermilk Fried Chicken:

1.      In a bowl, mix the buttermilk, pickle juice, hot sauce and half of the dry seasoning.

2.      Place in the chicken, marinate for at least 1 hour or up to 24 hours

3.      In another bowl, mix the corn starch, all-purpose flour and remaining dry ingredients

4.      Remove the chicken from the marinade and add in a cup of the dry ingredients and one egg

5.      Drizzle in a few spoonsful of the buttermilk marinade to allow for an extra crispy crust

6.      Place the marinated chicken into the wet then dry dredge. Making sure to fully coat each piece

7.      In a large Wok or Cast-Iron pan, fry @ ~350° for 5-6 minutes or until internal temps reach 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in at 150° until you are ready to eat)

Honey Sriracha:

1.      Combine the honey & hot sauce

2.      Paint over the chicken

Coleslaw:

1.      Place the pepper relish and both types of cabbage into a large bowl

2.      In a small bowl, combine the mayo, vinegar and dry seasonings

3.      Pour the mayo mixture into the cabbage blend. Mix and set aside

Spread:

1.      Mix all ingredients in a bowl