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Hot Honey Chicken Tenders: 1 Crazy Good Recipe

Hot Honey Chicken Tenders
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Golden, crispy chicken tenders dripping with a sticky-sweet and spicy hot honey glaze. This recipe delivers full-on flavor with just the right kick, perfect for dinner, party snacks, or a late-night indulgence.

Ingredients

Scale
  • Chicken tenders: 1½ pounds (boneless, skinless – or slice breasts into strips)
  • All-purpose flour: 1 cup (for dredging)
  • Cornstarch: ¼ cup (extra crispiness)
  • Eggs: 2 (beaten)
  • Buttermilk: ½ cup (adds tang and tenderizes)
  • Salt: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Oil for frying: Vegetable or canola, enough for 2 inches deep
  • Honey: ½ cup (base of the glaze)
  • Hot sauce: 2 tablespoons (adjust to taste)
  • Red pepper flakes: ½ teaspoon (optional, for added kick)
  • Butter: 1 tablespoon (for smooth richness)

Instructions

  1. In a bowl, whisk together buttermilk, one egg, ½ tsp salt, and ½ tsp paprika. Add chicken tenders, toss to coat, and let sit for 15–30 minutes.
  2. In one bowl, combine flour, cornstarch, remaining spices, and salt. In another, beat the remaining egg.
  3. Remove chicken from marinade. Dip each piece in the flour mixture, then the beaten egg, then back in the flour. Press well to coat fully.
  4. Lay breaded tenders on a wire rack or tray. Let them rest for 10 minutes to set the coating.
  5. Heat oil in a deep skillet to 350°F (175°C). Fry hot honey chicken tenders in batches for 3-4 minutes per side, until golden and cooked through.
  6. Drain the crispy hot honey chicken strips on paper towels or a wire rack.
  7. In a saucepan, warm honey, hot sauce, red pepper flakes, and butter over low heat until melted and smooth. Do not boil the hot honey sauce.
  8. Gently toss the hot tenders in the warm hot honey glaze or drizzle generously. Serve immediately while sticky and hot.

Notes

  • Double dredge the chicken: Dip once, then again – it creates a thick, crispy crust.
  • Let breading rest before frying: Helps the coating stick better for crispy hot honey chicken.
  • Use a thermometer for oil: Aim for 350°F to 365°F (175°C-185°C) – it’s your golden zone for perfectly fried chicken fingers.
  • Don’t crowd the pan: Fry in batches to keep oil temperature steady.
  • Toss hot honey chicken tenders in hot honey just before serving: Keeps them crisp and sticky, not soggy.
  • You can prep and bread the chicken ahead – store it covered in the fridge for up to 4 hours.
  • Reheat leftovers in a 400°F (200°C) oven or air fryer until crispy.
  • Store extra hot honey in the fridge and reheat gently.

Nutrition

Find it online: https://tastysizzle.com/hot-honey-chicken-tenders/

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