Ingredients
Units Scale
- 1 1/2 lbs. chicken breast tenders
- 1 1/2 cups buttermilk combined with 4 cloves of crushed garlic and 1/8 cup Tabasco hot sauce
- Corn oil with 2 Tbsp. added bacon fat, for frying
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- 1 cup pancake mix seasoned with 1 Tbsp. ground dried sage, 1 tsp. dried thyme, 1 tsp. freshly ground cumin, 1 tsp. freshly ground coriander seed, 1 tsp. smoked paprika, 1/2 tsp. Knorr Aromat and 1/8 tsp. freshly ground white pepper
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- 2 large eggs, mixed with 1 Tbsp. water, 1/4 tsp. Knorr Aromat, 2 tsp. dried ramp powder, 1 1/2 tsp. dried Mexican oregano and 1/8 tsp. freshly ground white pepper
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- 1 1/2 cups blue cornmeal, seasoned with 1/2 tsp. Knorr Aromat, 2 tsp. freshly ground juniper berries and 1/4 tsp. freshly ground white pepper
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- Hatch Honey Sauce: 1/2 cup Sage honey 1 Tbsp. Hatch red chile powder, medium heat
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- Your favorite style of pickle chips for garnish
Instructions
- For Chicken: Place chicken in a large baking dish, add buttermilk and hot sauce, turn to coat. Cover and place in refrigerator for at least 4 and up to 24 hours.
- Heat 1-inch of corn oil / bacon fat blend in a cast iron skillet to 350 degrees F.
- Remove chicken from buttermilk, pat dry.
- Dredge each piece of chicken in seasoned pancake batter, dip in egg and then dip in cornmeal – pat off excess.
- Slowly add the chicken tenders to hot pan in batches. Cover the skillet and reduce the heat to medium high and cook for 3 minutes, remove cover, turn the chicken over and continue to cook for 2 minutes. Drain on paper towels.
- For the Hatch Honey Sauce: Mix honey and Hatch chile powder together until blended.
- To serve: Transfer chicken tenders to a platter. Serve warm, drizzled with Hatch Honey Sauce and with your favorite style of pickle chips as a garnish.
