1 pound chicken tenderloins
2 cups buttermilk
2 cups all purpose flour
onion powder, to taste
garlic, powder, to taste
cajun seasoning, to taste
1 cup raw honey
1 tablespoons red pepper flakes
1 teaspoon cayenne
1 tablespoon apple cider vinegar
6 cloves garlic, smashed
1 jalapeno, sliced
In a bowl, combine the buttermilk and hot sauce (as much as you want!). Coat the chicken and set aside for 30 min- 2 hours.
In another bowl, add the flour and season to taste.
Meanwhile, in a small saucepan, combine the honey, red pepper, vinegar, garlic, and cayenne; bring to a simmer for about 5 minutes. Remove from heat and remove the crushed garlic and jalapeno slices.
Preheat the oil to 350 degrees F; remove each piece of chicken from the buttermilk and let the excess drip off, dredge in the flour and repeat. Once all of the chicken is double-battered; fry in batches for 7-10 minutes (internal temp should be 165 degrees F)
Drain on paper towels and toss in the hot honey!