TIP: The spicy honey can be made while the chicken is marinating and then rewarmed before serving.
Hand-Battered Chicken Tenders
1 cup buttermilk
1 large egg
3 boneless, skinless chicken breasts
Canola oil, for deep frying
3 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons baking powder
2 teaspoons dried parsley
1 to 2 teaspoons garlic salt
1 cup honey
1 tablespoons sriracha
1 teaspoon red pepper flakes
Make the hand-battered chicken tenders: In a medium mixing bowl, whisk together the buttermilk and egg. Pat the chicken dry with a paper towel. Using a meat tenderizer, pound the chicken to an even thickness, then cut the chicken into 1-inch pieces. Add to the buttermilk mixture and stir to coat all the pieces. Cover and refrigerate for 4 hours.
Fill a Dutch oven with canola oil to a depth of 3 inches. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. Line a baking sheet with paper towels and set aside.
Meanwhile, in a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, baking powder, and parsley until evenly combined.
Working with one piece at a time, carefully remove the chicken from the buttermilk mixture and allow any excess liquid to drip off before dredging in the flour mixture to coat completely.
Working in small batches, gently place the chicken in the oil and cook, flipping halfway through, until golden and the chicken reaches an internal temperature of 160°F, 4 to 5 minutes. Place the chicken nuggets on the lined baking sheet and sprinkle with the garlic salt to taste. Repeat this process until all the chicken has been fried. Allow the chicken to cool for about 5 minutes before serving with the spicy honey.
Make the spicy honey (see Cook’s Note): In a small pot, heat the honey, sriracha, and red pepper flakes over medium heat, continuously stirring, until the honey is very thin and runny, about 2 minutes. Set aside to let cool for 10 minutes. Store in an airtight container at room temperature for up to 10 days.