Hot Honey Buttermilk Chicken

Sweet and spicy, this hot honey takes your Rangitikei Buttermilk Tenders to the next level. Serve alongside this zesty slaw for a moreish crowd-pleasing combination!

SERVES: 4

• 1 pack Rangitikei Buttermilk Chicken Tenders

For the hot honey:

• 1 cup honey
• 1 fresh red chilli, thinly sliced (optional)
• 2 tablespoons dried chilli flakes
• 1 tablespoon apple cider vinegar

For the slaw:

• ½ small cabbage, thinly sliced (use red or green or a mix of both)
• 2 spring onions, thinly cut on the diagonal
• 1 large carrot, shredded or grated
• ½ cup garlic aioli
• 1 tablespoon lemon juice

To make the hot honey, place the honey, sliced chilli & dried chilli flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring regularly for about 5 minutes (make sure you don’t let the honey boil).

Remove from the heat, then stir through the apple cider vinegar and leave to cool to let the spice steep into the honey.

Cook the Rangitikei Buttermilk Chicken Tenders in the oven or air fryer as per packet instructions.

While the chicken is cooking, make the slaw. Add the shredded cabbage, spring onions & carrot to a large bowl. Season with salt and toss to combine. Mix the lemon juice through the aioli to thin it out a little. Add to the slaw and toss to coat.

Serve the tenders drizzled with hot honey and the slaw on the side.

Storage notes: Once cooled, transfer your hot honey to a sterilised glass jar. If using fresh chilli in your hot honey, make sure to store in the refrigerator and use within 2 weeks.