Crispy Chicken Tenders with Hot Honey and Blue Cheese Ranch

• chicken thighs, boneless, scored on both sides
• sriracha
• salt
• water
• honey
• rice vinegar
• sriracha
• chili flakes
• Sichuan peppercorns
• fennel seeds
• salt
• MSG
• 2 cloves garlic, microplaned
• 1 part potato starch
• 2 parts all-purpose flour
• white pepper
• salt
• baking powder
• cayenne
• MSG
• garlic powder
• black pepper
• cornflour
• buttermilk
• rapeseed oil
• blue cheese, in lumps, flaked
• buttermilk
• Japanese mayo
• lemon juice
• onion powder
• white wine vinegar
• honey
• black pepper
• chives, finely diced

Preparation

1. Step 1

   0:35
   Score boneless chicken thighs on both sides with a knife to create an uneven surface with small hanging bits for better crag and crust adhesion. Use thighs rather than breast tenders for superior juiciness and resilience.
2. Step 2

   1:59
   Prepare a marinade of water, salt, and a good amount of sriracha (or hot sauce). The salt brines the chicken, the acid helps break it down, and the chili and fermented tang provide hot wing flavor. Dilute with water so it is not too intense or thick. Add the scored thighs and marinate in the fridge for 24 hours. The marinade will thicken and be reused in the first dredging layer.
3. Step 3

   2:58
   After 24 hours, remove the chicken from the marinade. The meat will have firmed up and become brined. Reserve the thickened marinade to incorporate into the first dry dredging layer.
4. Step 4

   3:23
   Make hot honey by combining good quality honey, rice vinegar, a small amount of sriracha for red color, chili flakes, whole Sichuan peppercorns, fennel seeds, a touch of salt, a touch of MSG, and microplaned garlic. Simmer very gently for 2-3 minutes to cook out the raw garlic, then chill in the fridge. It will thicken as it cools and the spices will continue to infuse.
5. Step 5

   4:50
   Prepare the dry dredge by mixing 1 part potato starch with 2 parts all-purpose flour. Potato starch delivers superior crispness by absorbing less water; flour provides satisfying crunch. Add white pepper, a little salt, baking powder (to react with moisture and create lift for lighter, shard-like texture), a little cayenne, MSG, garlic powder, and black pepper. Whisk thoroughly.
6. Step 6

   6:48
   Begin heating rapeseed oil (or other high-smoke-point frying oil) to 185-190°C while preparing the chicken. Work in small batches of 5-6 pieces to avoid crowding, sticking, or dropping the oil temperature.
7. Step 7

   7:20
   For the first layer, take a handful of dry dredge and mix it aggressively with the reserved marinade and a batch of chicken pieces. This creates a natural slurry that defines nodules and provides a foundation for crag on every surface, including scored areas. Set aside and repeat with remaining chicken.
8. Step 8

   8:18
   Prepare the wet dredge by mixing buttermilk with cornflour. Buttermilk adds satisfying crunch and crisp when combined with the flour; cornflour helps the coating adhere so it never slips off.
9. Step 9

   9:27
   For the final coating, add the first-layer chicken to the wet dredge and ensure it is fully coated. Transfer back to the dry dredge. Tumble and turn the pieces repeatedly (aim for about 60 turns for the first batch) to build maximum crag by exposing new moisture that attracts more dry mix without letting pieces touch. For subsequent batches, fewer turns are needed. Gently roll to preserve formed crags while ensuring full coverage. Tap off excess dredge to reveal stalactites, then immediately fry without waiting.
10. Step 10

    11:52
    Fry the coated chicken in the hot oil without touching or crowding until the crag and crust have properly formed. After about 4.5 minutes, turn gently. Fry until completely golden all over with beautiful crispy crevices. Probe the thickest part to confirm it has reached 95°C internally. Drain on a rack.
11. Step 11

    13:02
    While the chicken drains, make blue cheese ranch by combining flaked blue cheese, a little buttermilk, Japanese mayo, lemon juice, onion powder, white wine vinegar, a touch of honey, liberal black pepper, and finely diced chives. Break up the cheese and mix well. Transfer to a dipping cup.
12. Step 12

    13:37
    Serve the hot chicken drizzled or dipped in hot honey (allowing excess to drain), sprinkled with flaky salt, with blue cheese ranch on the side. The potato starch and technique keep it crispy for at least 10 minutes.