Crispy Hot Honey Chicken with wingstop ranch Ingredients: 2 lbs boneless chicken breast, cut into strips Wet Batter: 3 cups buttermilk 4 tbsp hot sauce 1 tbsp smoked red pepper powder 1 tsp red chili powder 1 tbsp garlic powder 1 tsp black pepper Salt to taste Dry Batter: 2 cups all-purpose flour 1/3 cup cornstarch 1 tbsp baking powder 1 tbsp smoked red pepper powder 1 tsp red chili powder 1 tbsp garlic powder 1 tsp black pepper Salt to taste Hot Honey Glaze: 1/3 cup butter 6 tbsp honey 2-3 tbsp hot sauce (adjust to taste) 1 tsp smoked red pepper powder 1 tbsp garlic powder Wingstop Ranch: 3 tbsp mayonnaise 3 tbsp sour cream 4 tbsp buttermilk Salt to taste 1 tbsp garlic powder 1 tsp black pepper 1 tsp parsley 1/2 tsp dill Method: Prepare the wet batter: In a large bowl, whisk together buttermilk, hot sauce, smoked red pepper powder, red chili powder, garlic powder, black pepper, and salt. Add the chicken strips and let it marinate for 3-4 hours or overnight. Prepare the dry batter: In a separate bowl, whisk together flour, cornstarch, baking powder, smoked red pepper powder, red chili powder, garlic powder, black pepper, and salt. Dredge the chicken: Remove the chicken from the wet batter and coat in the dry batter, shaking off excess. Add it into the wet batter again and finally into the dry batter. Fry the chicken: Heat about 3-4 inches of oil in a deep frying pan to 350°F. Fry the chicken in batches until golden brown and crispy, about 6-8 minutes per batch. Or until the internal temperature reaches 165 F. Drain on cooling rack. Make the hot honey glaze: In a small saucepan, melt the butter over medium heat. Add honey, hot sauce, smoked red pepper powder, and garlic powder. Whisk until smooth. Glaze the chicken: brush the hot honey glaze onto the chicken strips. Mix the ranch: In a bowl, whisk together mayonnaise, sour cream, buttermilk, salt, garlic powder, black pepper, parsley, and dill until smooth. Serve the hot honey fried chicken with Wingstop ranch dressing for dipping. Enjoy! #chickentenders #chickenstrips #Recipe #tenders - @iramsfoodstory