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–+ servings

HOT HONEY CHICKEN TENDERS WITH CREAMY PASTA

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Portionen: 3 people
Gericht: Main Dish
Küche: Amerikanisch
Zutaten Methode

Zutaten
  

For the Creamy Pasta
  • 150 g Emmentaler cheese, grated
  • 200 ml heavy cream
  • 50 ml reserved pasta water
  • 150 g fusilli pasta
  • 15 g butter
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika powder
  • 3 slices melting cheese
For the Hot Honey Chicken Tenders
  • 310 g chicken breast cut into tenders
  • 1 tbsp flour (to lightly coat the chicken before battering)
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika powder
  • 0,5 tbsp MSG (optional)
Batter & Coating
Dry Mix
  • 1 cup flour
  • 1/4 cup cornstarch
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1/2 tbsp MSG (optional)
Wet Mix
  • 2 cups water (to turn the dry mix into a wet batter)
Hot Honey Glaze
  • 20 g butter
  • 30 g hot sauce
  • 1/2 tbsp garlic powder
  • 1/2 tbsp paprika
  • pinch of salt & pepper

Methode
 

Prepare the Creamy Pasta
  1. Heat butter in a pan, then add salt, pepper, garlic powder, and paprika to bloom the spices. Pour in the heavy cream, stir, then add Emmentaler and the 3 slices of melting cheese. Once melted, add a splash of pasta water to loosen the sauce. Fold in the cooked fusilli (should be cooked for about 7 minutes until al dente) coat well until creamy and silky.
Make the Chicken Tenders
    Make the Dry Flour Coating
    1. In a large bowl, whisk together:
      • 1 cup flour
      • ¼ cup cornstarch
      • Salt, pepper, paprika, garlic powder, MSG (same seasoning mix as the chicken)
    Make the Wet Batter (Separate Bowl)
    1. In a second bowl, combine:
      • 1 cup flour
      • ¼ cup cornstarch
      • The same seasoning mix
      • 2 cups cold water
      Whisk until smooth. The batter should be thin and flowy, not thick.
    Double-Coat the Chicken
    1. Working one piece at a time:
      Dip the chicken into the dry flour → shake off excess. Dip into the wet batter → let excess drip off. Immediately place into hot oil — do not let the wet batter sit on a plate or it will stick and tear.
    Fry Until Crispy
    1. Fry on high heat until golden brown and crunchy, moving them around gently in the oil so they don’t stick.
    Make the Hot Honey Glaze
    1. Melt butter in a pan, add hot sauce, honey, and the seasonings. Stir until glossy. Toss the crispy tenders in the glaze immediately.
    Assemble
    1. Serve the creamy cheesy pasta in a bowl and top with the hot honey tenders. Finish with extra cheese or chili flakes if desired.

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