Feta-Brined Crispy Chicken Tenders with Hot Honey
by
Michael Symon
Feta brine gives these chicken tenders a deep, savory tang before they’re breaded, fried until aggressively crunchy, and finished with a sweet-heat hot honey that hits acid, spice, and richness all at once.
Prep Time:
20 Minutes +1-2Hours Brine
Cook Time
8-10 Minutes
Serves:
4 Servings
Level:
Beginner
Chicken
1 lb chicken tenders
1½–2 cups feta brine (from the container)
1–2 cloves garlic, smashed
1–2 tbsp lemon juice
Freshly cracked black pepper
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Kosher salt & black pepper (for seasoning all stages)
Neutral oil, for shallow frying (canola, vegetable, grapeseed)
Hot Honey
¼ cup honey
2–3 packets hot mustard (or 1½ –2 tsp prepared hot mustard)
1 tsp Calabrian chili paste or red pepper flakes (to taste)
Fresh lime juice, to finish
Ingredients
Step 1 In a bowl, combine the feta brine, smashed garlic, lemon juice, and black pepper.
Step 2 Add the chicken tenders and submerge completely. Refrigerate for 1–2 hours.
Step 3 Set up a breading station with three bowls:
Flour seasoned with salt and pepper
Eggs beaten and seasoned with salt and pepper
Panko breadcrumbs seasoned with salt and pepper
Step 4 Remove the chicken from the brine and let excess liquid drip off.
Step 5 Dredge each piece of chicken in the flour, then the egg, then press firmly into the panko to build a substantial crust.
Step 6 Heat oil in a wide pan to 350–360°F.
Step 7 Shallow-fry the chicken in batches until golden brown and crisp, about 3–4 minutes per side.
Step 8 Transfer the cooked chicken to a rack or paper towels and season lightly with salt while hot.
Step 9 To make the hot honey, warm the honey gently in a small pan.
Step 10 Stir in the hot mustard and Calabrian chili until combined.
Instructions
Drizzle hot honey over tenders or serve alongside for dipping.
crumble feta over hot tenders.