From the Cook
From the Cook
1/3
Warning0 allergens identified
Hot Honey Chicken Tenders with Creamy Pasta
Creamy Pasta
Chicken Tenders
Batter
Honey Glaze
Instructions
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.
2
In a large bowl, whisk together: 1 cup flour, ¼ cup cornstarch, and salt, pepper, paprika, garlic powder, MSG.
3
In a second bowl, combine: 1 cup flour, ¼ cup cornstarch, and salt, pepper, paprika, garlic powder, MSG.
4
Whisk until smooth. The batter should be thin and flowy, not thick.
5
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.
6
Fry on high heat until golden brown and crunchy, moving them around gently in the oil so they don’t stick.
7
Melt butter in a pan, add hot sauce, honey, and the seasonings. Stir until glossy. Toss the crispy tenders in the glaze immediately.
8
Serve the creamy cheesy pasta in a bowl and top with the hot honey tenders. Finish with extra cheese or chili flakes if desired.
My Calorie Intake
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Tips & Tricks (5)
- Double-Coating Technique for Maximum Crispness 🍗Dredge chicken in the flour-cornstarch-MSG mixture, dip in a wet binder (egg or buttermilk), then coat again for an ultra-crispy exterior that stays crunchy even when tossed with hot honey.
- Balance Hot Honey Temperature ⏱️Warm your hot sauce and honey mixture gently just before tossing—too hot and it'll soften the crispy coating, too cool and it won't adhere properly to create that signature sticky glaze.
- Reserve Pasta Water for Sauce Perfection 💧Save 1 cup of starchy pasta water before draining; use it to loosen the cream sauce if too thick, allowing it to coat the fusilli evenly and create a silky, clingy texture.
- Emmentaler Melting Sequence 🧀Add the Schmelzkäse first to create a smooth base, then finish with grated Emmentaler off-heat to prevent graininess and ensure a luxuriously creamy sauce that doesn't break.
- Oil Temperature Control for Frying 🌡️Maintain oil at 325-350°F using a thermometer—this ensures the coating crisps before the chicken dries out, giving you golden, crunchy tenders with perfectly juicy centers every time.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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