Dec's Hot Honey with Buttermilk Chicken Tenders and a Ranch Dip

Recipe by Declan Malone

Serves 2

Ingredients:

Marinade

• 2 - 3 chicken fillets
• 100ml of Buttermilk
• 3 tablespoons of Chilli Catsup

Flour Spice Mix

• 350g Plain Flour
• 2.5 tsp Chinese Five Spice
• 4 tsp Salt
• 0.5 tsp White Pepper
• 7 tsp Sugar
• 1.5 tsp Smoked Paprika
• 1 tsp Chipotle
• 0.5 tsp Chilli Powder
• 2.5 tsp Onion Salt

Buttermilk Ranch Dip

• 150g Mayo
• 2 garlic cloves
• 10g Salt
• 0.5 tsp black pepper
• 50g chives
• juice of 1/2 lemon
• 7 drops of Chipotle Tabasco

Hot Honey

• 150g Dec's Hot Honey 
• 3 nobs of butter

Method

1. Portion the chicken fillets into strips and marinade with the Chilli Catsup and Buttermilk. Best to leave it marinade in the fridge for at least an hour, or even overnight for maximum flavour!
2. Weigh out your flour and add all of your spices 
3. Now to make your ranch dip. Add buttermilk and mayo to a bowl.
4. Dice up the garlic clove and make it into a paste with a touch of salt and place in the bowl
5. Finely chop the chives and add this along with the black pepper into the bowl too.
6. Now add the juice of half a lemon to your ingredients in the bowl and top it off with 7 drops of Chipotle Tabasco sauce
7. Fill a deep pan with 500ml approx of oil to cook the chicken strips and let it heat up to 180 degrees
8. While the oil is heating, coat the chicken strips with the flour spice mix. Really immerse it in the flour, pack it into all the crevices, leave no piece of chicken untouched! 
9. Cook the chicken in the oil until golden brown and ensure to turn them halfway through
10. Heat up the hot honey and add the butter until it all melts
11. Drizzle the hot honey over the chicken tenders
12. Now grab one and pop it in the ranch dip..... thank Dec later! :) 

We really hope you enjoy this recipe! It's one of Declan's favourites so far.