Hot Honey Chicken Tenders
Description
These Hot Honey Chicken Tenders are crispy, juicy, and coated in a sweet-and-spicy glaze that packs the perfect punch. Made with golden-fried chicken tenders and a sticky, homemade hot honey sauce, they offer a delicious contrast of flavors and textures. Whether served as a weeknight dinner, game day snack, or party appetizer, these tenders are a guaranteed hit.
Ingredients
For the Chicken Tenders:
1.5 lbs chicken tenders (or boneless, skinless chicken breasts cut into strips)
1 cup
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
For Breading:
1 1/2 cups all-purpose flour
1/2 cup cornstarch (for extra crispiness)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
For Frying:
Vegetable oil (for deep frying)
For the Hot Honey Sauce:
1/3 cup honey
2 tbsp hot sauce (like Frank’s RedHot)
1 tbsp unsalted butter
1 tsp apple cider vinega
Pinch of red pepper flakes (optional, for extra spice)
Time Breakdown
Prep Time: 15 minutes
Marination Time: 30 minutes (or overnight for best flavor)
Cooking Time: 15–20 minutes
L
Total Time: ~1 hour (including marination)
Instructions
Step 1: Marinate the Chicken
In a bowl, mix buttermilk, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (up to overnight).
Step 2: Prepare the Breading
In a shallow dish, combine flour, cornstarch, salt, pepper, and paprika.
Step 3: Bread the Chicken
move chicken from marinade (let excess drioff)
Dredge each piece in the flour mixture. Press firmly so the coating adheres well.
Place breaded chicken on a tray and let sit for 5–10 minutes (helps the breading stick).
Step 4: Fry the Chicken
Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry chicken in batches for 4–6 minutes per side or until golden brown and internal temp is 165°F.
Remove and place on a wire rack or paper towels to drain excess oil.
Step 5: Make the Hot Honey Sauce
In a small saucepan over low heat, combine honey, hot sauce, butter, vinegar, and red pepper flakes.
Stir until olive oil is melted and sauce is warmed through—do not boil.
Step 6: Glaze the Tenders
Brush or drizzle the hot honey sauce over the fried tenders.
Serve immediately with extra sauce on the side.
Serving Suggestions
Serve with ranch or blue cheese dressing.
Pair with coleslaw, fries, or pickles for a Southern twist.
Great on sliders or in wraps with shredded lettuce.
Nutritional Info (per 1 serving — recipe makes 4 servings)
Nutrient Amount
Calories ~540 kcal
Protein ~35g
Carbohydrates ~45g
Sugars ~16g
Fat ~24g
Saturated Fat ~5g
Fiber ~1g
Sodium ~780mg
Note: Nutrition varies based on exact ingredients and frying oil retention.
FAQs
Q: Can I bake these instead of frying?
A: Yes! Place breaded tenders on a wire rack over a baking sheet. Spray with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!
Q: Can I use air fryer?
A: Absolutely. Spray the breaded tenders with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Q: How spicy is the hot honey?
A: It’s moderately spicy. You can control the heat by adjusting the amount of hot sauce and red pepper flakes.
Q: Can I make the hot honey sauce ahead of time?
A: Yes! Store it in the fridge for up to a week and warm it slightly before using.
Q: What kind of hot sauce works best?
A: Frank’s RedHot, Crystal, or even Sriracha (for a twist). Avoid overly vinegary sauces unless
you like tang.