Hot Honey Chicken Tenders: Crispy, Sweet, and Spicy Perfection

Introduction

Get ready for a flavor explosion with these irresistible hot honey chicken tenders! Perfectly crispy, wonderfully sweet, and just spicy enough, this recipe delivers restaurant-quality results right in your kitchen. We combine juicy chicken with a superb buttermilk marinade and a dazzling hot honey glaze that everyone will adore. Discover how easy it is to make these crowd-pleasing tenders from scratch.

Why You’ll Love These Hot Honey Chicken Tenders

• Enjoy incredibly crispy and juicy chicken tenders every time.
• Achieve the perfect balance of sweet and spicy flavors that excite your taste buds.
• Follow our simple, easy-to-understand recipe, ideal for any home cook.
• Customize the spice level to suit your preference, from mild to fiery.
• Serve a delicious and satisfying meal that will become a family favorite.

Ingredients

To create these sensational hot honey chicken tenders, you’ll need fresh, high-quality ingredients. This recipe ensures tender, flavorful chicken with a perfectly crisp coating and a sticky, spicy-sweet glaze. Gather everything before you begin for a smooth cooking process.

• For the Marinade:
  • 2 pounds chicken tenders
  • 1 ½ cups buttermilk
  • 1 tablespoon hot sauce
  • ¼ cup white distilled vinegar
  • 5 finely minced garlic cloves
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
• For the Breading:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • 2 teaspoons garlic granules
  • 2 teaspoons onion granules
  • 2 teaspoons paprika
  • 3 teaspoons coarse salt
  • 1 teaspoon ground pepper
  • 4 large eggs
  • ½ cup buttermilk
  • Oil for frying
• For the Hot Honey Sauce:
  • 1 cup honey
  • 2 teaspoons hot sauce
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon cayenne pepper
  • 2 teaspoons white distilled vinegar
  • ½ stick unsalted butter

Notes & Substitutions

You can easily use chicken breast slices or pre-sliced chicken for this recipe. Buttermilk is crucial; it tenderizes the chicken, making it incredibly juicy. The mild lactic acid in buttermilk gently breaks down muscle fibers, contributing to a more succulent result. Learn more about the science behind buttermilk’s tenderizing effects. Cornstarch in the breading is the secret to achieving that extra-crispy exterior. Learn how starch granules interact during frying to create that desirable crunch and understand the scientific process of starches becoming crispy. Adjust the amount of hot sauce and cayenne pepper in the glaze to control the spice level. Always use a neutral, high-heat oil like canola, vegetable, or peanut oil for frying.

Equipment

You will need a few essential kitchen tools to make these crispy chicken tenders. Have these items ready for a seamless cooking experience.

• Large mixing bowls
• Shallow bowls or cake tins
• Whisk
• 4-5 quart pot or Dutch oven
• Deep-fry thermometer
• Wire rack with a baking sheet
• Small saucepan
• Tongs

Instructions

Making perfect hot honey chicken tenders is a straightforward process when you follow these steps. Take your time with each stage to ensure maximum flavor and crispy texture.

Marinate the Chicken

In a large bowl, combine the 1 ½ cups buttermilk, 1 tablespoon hot sauce, ¼ cup white distilled vinegar, minced garlic cloves, 1 tablespoon coarse salt, and 1 teaspoon ground black pepper. Add the chicken tenders to the bowl and mix everything thoroughly to coat the chicken completely. Cover the bowl and refrigerate the tenders for 2 to 24 hours. A longer marinating time results in more flavorful and tender chicken.

Prepare the Breading

In a shallow bowl or cake tin, whisk together the all-purpose flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons coarse salt, and ½ teaspoon ground pepper. Set this dry mixture aside. In a separate shallow bowl, whisk together the 4 large eggs, ½ cup buttermilk, the remaining 1 teaspoon coarse salt, and ½ teaspoon ground pepper until well combined. Set this egg wash aside.

Heat the Oil

Pour enough oil into a 4- to 5-quart pot to fill it halfway. Place the pot over medium-low heat and heat the oil until it reaches 375°F. Maintain this temperature. The oil temperature will naturally drop slightly to about 350°F once the cold chicken is added, which is ideal for frying.

Dredge the Tenders

Remove a few chicken tenders from the marinade, allowing any excess liquid to drain off. First, dip each tender into the seasoned flour mixture. Press down firmly on all sides to ensure an even and complete coating. Lift the tender, shake off any excess flour, then dip it into the egg wash, making sure the flour is fully covered. Drain off any excess egg wash, and then return the tender to the seasoned flour for a second dredge, pressing down again to achieve a thick, complete coating.

Rest the Breaded Chicken

Place the fully breaded tenders on a wire rack set over a baking sheet. Let them rest for about 15 minutes. This resting period allows the breading to adhere properly to the chicken, preventing it from falling off during frying. Repeat the dredging process for the remaining tenders, placing them on the rack as you go.

Fry the Chicken Tenders

Carefully place 4 to 6 breaded tenders into the hot oil at a time. Do not overcrowd the pot, as this can lower the oil temperature and lead to soggy chicken. Fry the tenders for 3 ½ to 4 minutes, flipping them every 2 minutes to ensure even cooking and browning. Cook until they are golden brown and have reached an internal temperature of 165°F. Use a deep-fry thermometer to check the oil temperature and a meat thermometer for the chicken. Once cooked, transfer the fried chicken tenders to a clean wire rack set over a baking sheet to drain any excess oil. Continue frying the remaining batches.

Make the Hot Honey Sauce

While the tenders are cooking, prepare the hot honey sauce. In a small saucepan, combine the 1 cup honey, 2 teaspoons hot sauce, 2 teaspoons crushed red pepper flakes, 1 teaspoon cayenne pepper, 2 teaspoons white distilled vinegar, and ½ stick unsalted butter. Cook this mixture over low to medium heat, stirring occasionally, until the butter has melted and all ingredients are well combined.

Coat and Serve

Once all the hot honey chicken tenders are cooked, immediately brush or spoon the warm hot honey sauce generously onto both sides of the crispy tenders. Serve your hot honey chicken tenders right away with your preferred dipping sauces and sides for the best experience.

Pro Tips & Troubleshooting

• Marinade Time: Marinating the chicken for the full 24 hours truly enhances its flavor and tenderness.
• Oil Temperature Control: Use a deep-fry thermometer to maintain a consistent oil temperature of 350-375°F. This is crucial for evenly cooked, crispy chicken.
• Resting After Breading: Don’t skip the 15-minute rest after breading. It helps the coating stick to the chicken, creating a crispier crust.
• Don’t Overcrowd: Fry the chicken in small batches. Overcrowding lowers the oil temperature, resulting in greasy rather than crispy chicken.
• Crispy Coating Secrets: The combination of cornstarch and baking powder in the breading ensures an extra-crispy, light texture.
• Internal Temperature: Always use a meat thermometer to confirm the chicken reaches a safe internal temperature of 165°F.

Serving, Storage & Variations

These hot honey chicken tenders are incredibly versatile, perfect for various meals and occasions.

• Serving Suggestions:
  • Serve with creamy dipping sauces like ranch, blue cheese, or a tangy honey mustard.
  • Pair them with classic side dishes such as French fries, onion rings, mashed potatoes, or even rice.
  • Drizzle with extra warm hot honey sauce or a simple honey butter for an added touch of sweetness.
• Make Ahead:
  • Prepare and fry the chicken tenders completely in advance.
  • Store the hot honey sauce separately and warm it gently just before serving.
• Storage:
  • Store any leftover chicken tenders in an airtight container in the refrigerator for up to 4 days.
• Reheating:
  • For best results, reheat leftovers in an oven at 375°F for about 15 minutes, or until heated through and crispy.
  • Warm any extra hot honey sauce to brush on after reheating for renewed flavor.
• Variations:
  • Baked/Air Fried: For a lighter option, bake at 400°F for 20-25 minutes, flipping halfway, or air fry at 375°F for 12-15 minutes.
  • Spice Adjustment: Add more or less crushed red pepper flakes and cayenne pepper to customize the heat level.
  • Chicken Cuts: Feel free to use boneless chicken thighs or even small chicken wings for a different texture.

Nutrition

These hot honey chicken tenders offer a delicious and satisfying meal. Below is a general nutritional breakdown per serving, based on the ingredients and preparation methods specified.

FAQ

• Can I make these in an air fryer? Yes, after breading, air fry at 375°F for 12-15 minutes, flipping halfway, until golden and cooked through.
• Can I bake these chicken tenders instead of frying? Absolutely, bake them at 400°F for 20-25 minutes, turning once, until crispy and an internal temperature of 165°F is reached.
• What is the best hot sauce for hot honey? A classic cayenne pepper-based hot sauce like Frank’s RedHot works wonderfully, but use your favorite for a unique twist.
• How do I make the hot honey spicier/less spicy? Increase or decrease the crushed red pepper flakes and cayenne pepper in the sauce to adjust the heat level to your liking.
• Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with a gluten-free all-purpose flour blend and ensure all other ingredients are certified gluten-free.
• Why is cornstarch used in the breading? Cornstarch helps create an extra-crispy, light, and airy coating on the hot honey chicken tenders, making them irresistibly crunchy.

Conclusion

You now have the ultimate recipe for making incredibly delicious hot honey chicken tenders at home. This dish perfectly combines crispy chicken with a tantalizing sweet and spicy glaze that will impress everyone. So gather your ingredients, follow these simple steps, and prepare to enjoy a truly special meal. We encourage you to try this recipe soon and share your delightful culinary creations with us!

Hot Honey Chicken Tenders: Crispy, Sweet, and Spicy Perfection

These Hot Honey Chicken Tenders are a perfect blend of crispy, sweet, and spicy. Marinated for tenderness and double-breaded for ultimate crunch, they are then coated in a delectable hot honey sauce for a truly irresistible meal.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Chicken Tenders & Breading

• 2 pounds chicken tenders
• 1 ½ cups buttermilk for marinade
• 1 tablespoon hot sauce for marinade
• ¼ cup white distilled vinegar for marinade
• 5 garlic cloves finely minced, for marinade
• 1 tablespoon coarse salt for marinade
• 1 teaspoon ground black pepper for marinade
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons garlic granules
• 2 teaspoons onion granules
• 2 teaspoons paprika
• 3 teaspoons coarse salt 2 tsp for flour mix, 1 tsp for egg wash
• 1 teaspoon ground pepper ½ tsp for flour mix, ½ tsp for egg wash
• 4 large eggs
• ½ cup buttermilk for egg wash
• oil for frying

Hot Honey Sauce

• 1 cup honey
• 2 teaspoons hot sauce
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 2 teaspoons white distilled vinegar
• ½ stick unsalted butter

Equipment

• Large bowl
• whisk
• Cake tin or shallow bowl (for flour)
• Cake tin or shallow bowl (for egg wash)
• 4- or 5-quart pot
• Rack
• Sheet tray
• Small saucepot
• thermometer
• Tongs

Method

 

Preparation

1. Combine chicken tenders, 1 ½ cups buttermilk, 1 tbsp hot sauce, ¼ cup vinegar, minced garlic, 1 tbsp coarse salt, and 1 tsp black pepper in a large bowl. Cover and marinate in the fridge for 2 to 24 hours.
2. In one shallow bowl, whisk together flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons of salt, and ½ teaspoon of pepper for the dry dredge.
3. In a separate shallow bowl, whisk together eggs, ½ cup buttermilk, 1 teaspoon of salt, and ½ teaspoon of pepper for the egg wash.

Cooking

1. Heat enough oil to halfway fill a 4- or 5-quart pot to 375°F over medium-low heat.
2. Remove a few tenders from the fridge, drain excess marinade, and double-bread each tender: first coat completely in the seasoned flour, shake off excess, then dip in egg wash, drain excess, and finally coat again thoroughly in flour.
3. Place breaded tenders on a rack over a sheet tray and let sit for up to 15 minutes while you bread the remaining tenders.
4. Fry tenders 4 to 6 at a time in the hot oil for 3 ½ to 4 minutes, flipping every 2 minutes, until golden brown and cooked through. Drain cooked tenders on a rack and repeat with remaining batches.

Hot Honey Sauce & Serving

1. While tenders cook, combine honey, 2 tsp hot sauce, red pepper flakes, cayenne, 2 tsp vinegar, and butter in a small saucepot. Cook over low to medium heat, stirring occasionally, until the butter melts and ingredients are combined.
2. Once all tenders are cooked, brush or spoon the hot honey sauce generously onto both sides of the crispy tenders.
3. Serve immediately, optionally with ranch, blue cheese, or honey mustard dipping sauces.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 38gSodium: 1000mgFiber: 2gSugar: 20g

Notes

For best results, marinate the chicken tenders for at least 2 hours, or up to 24 hours, to maximize flavor and tenderness. These tenders are delicious on their own, but can also be served with optional dipping sauces like ranch, blue cheese, or honey mustard.

Tried this recipe?

Let us know how it was!