Hot Honey Chicken Tenders

Golden, crispy, and dripping with sticky-sweet heat, these Hot Honey Chicken Tenders are what dreams are dipped in. The crunch is loud, the spice is playful, and the honey glaze clings to every bite in the most mouthwatering way. Whether you’re making dinner, party snacks, or a late-night indulgence, this recipe delivers full-on flavor with just the right kick.

Behind the Recipe

I still remember the first time I tried hot honey. It was drizzled over a biscuit at a Nashville diner, and I was instantly hooked. That warm sweetness with a slow burn? Absolute magic. Fast forward to my own kitchen experiments: I took that same fiery honey magic and gave it a crunchy twist — crispy chicken tenders fried to perfection, then tossed in that irresistible sauce. And just like that, Hot Honey Chicken Tenders became a new favorite in my house.

What’s So Special About This Dish?

This recipe sits at the perfect crossroads of comfort and excitement. It’s nostalgic — who didn’t grow up loving chicken tenders? — but the hot honey twist gives it an adult-approved, craveable upgrade.

Why You’ll Love Hot Honey Chicken Tenders

Crispy & Crunchy: Golden coating that stays crisp even after saucing
Sweet Heat: Balanced flavor — not too spicy, not too sweet
Customizable Heat Level: You control the kick
Party-Perfect: Serve with dipping sauces or on a sandwich
Kid-Friendly (if you tame the heat): Everyone loves a good tender
Great for Meal Prep: Make ahead and reheat in the oven or air fryer
Dippable Delight: Goes great with ranch, blue cheese, or creamy slaw

Chef’s Pro Tips for Perfect Results

• Double dredge the chicken: Dip once, then again — it creates a thick, crispy crust.
• Let breading rest before frying: Helps the coating stick better.
• Use a thermometer for oil: Aim for 350°F to 365°F — it’s your golden zone.
• Don’t crowd the pan: Fry in batches to keep oil temp steady.
• Toss tenders in hot honey just before serving: Keeps them crisp and sticky, not soggy.

Kitchen Tools You’ll Need

• Mixing bowls (for dredging and seasoning)
• Frying pan or deep skillet
• Tongs or slotted spoon
• Meat thermometer or instant-read thermometer
• Wire rack or paper towels (for draining)
• Saucepan (for hot honey glaze)

Ingredients for Hot Honey Chicken Tenders

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

Ingredient Substitutions

• Buttermilk: Use milk + 1 tsp lemon juice or yogurt thinned with water
• Cornstarch: Swap with rice flour or potato starch
• Hot sauce: Try sriracha, cayenne sauce, or chili oil
• Chicken tenders: Use thighs or cutlets sliced into strips

Ingredient Spotlight

Hot Honey: The real star here. A mix of warm honey, hot sauce, butter, and red pepper flakes — it’s sticky, glossy, and just spicy enough to make your lips tingle.

Cornstarch: Don’t skip it! It lightens the flour coating and makes the crust extra shatteringly crisp.

Instructions for Making Hot Honey Chicken Tenders

Let’s walk through the steps to golden, sticky perfection:

1. Marinate the Chicken
   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. Prepare Dredging Station
   In one bowl, combine flour, cornstarch, remaining spices, and salt. In another, beat remaining egg.
3. Bread the Chicken
   Remove chicken from marinade. Dip each piece in flour mix, then egg, then back in the flour. Press well to coat fully.
4. Rest the Tenders
   Lay breaded tenders on a wire rack or tray. Let them rest 10 minutes to set the coating.
5. Fry to Perfection
   Heat oil in a deep skillet to 350°F. Fry tenders in batches 3–4 minutes per side, until golden and cooked through. Drain on paper towels or rack.
6. Make the Hot Honey Glaze
   In a saucepan, warm honey, hot sauce, red pepper flakes, and butter over low heat until melted and smooth. Do not boil.
7. Toss & Serve
   Gently toss hot tenders in the warm glaze or drizzle generously. Serve immediately while sticky and hot.

Texture & Flavor Secrets

You want that double crunch — the crisp exterior giving way to juicy, tender meat inside. The honey glaze clings to all those ridges, turning each bite into a sticky-sweet-spicy celebration. It’s finger-lickin’ meets fire-kissed.

Cooking Tips & Tricks

• Letting the breading rest helps it crisp better.
• Fry in oil that’s hot enough — too low and you’ll get greasy tenders.
• Want even more crunch? Add crushed cornflakes to the dredge mix.

What to Avoid

• Don’t fry at low heat — it leads to soggy crust.
• Don’t skip resting the breaded chicken — it helps the coating stick.
• Don’t let the honey boil — it’ll burn and lose its smoothness.

Nutrition Facts

Servings: 4
Calories per serving: ~480
Note: Varies depending on frying oil and amount of glaze used.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

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 oven or air fryer until crispy. Store extra hot honey in the fridge and reheat gently.

How to Serve Hot Honey Chicken Tenders

• With dipping sauces: Ranch, creamy sriracha, or garlic aioli
• On a sandwich: Piled on a brioche bun with slaw and pickles
• With sides: Fries, coleslaw, potato salad, or mac & cheese
• Game day platter: Serve with celery sticks and lots of napkins

Leftover Love: What to Do with Extras

• Chop and toss into salads for a spicy protein punch
• Slice and layer in wraps or quesadillas
• Serve over waffles for a spicy twist on chicken & waffles

Additional Tips

• Add a splash of vinegar to the glaze for tang
• Sprinkle sesame seeds or chopped herbs for presentation
• Make extra glaze and bottle it — it’s great on pizza, wings, or roasted veggies

Variations to Try

BBQ Hot Honey Tenders: Add a bit of BBQ sauce to the glaze
Air Fryer Version: Spray breaded tenders with oil and air fry at 400°F for 10–12 minutes
Baked Version: Bake at 425°F on a wire rack for 20 minutes, flipping halfway
Korean Twist: Use gochujang instead of hot sauce
Southern Style: Add a hint of cayenne and serve with biscuits

FAQs

Q1: Can I make it less spicy?
Yes! Just reduce or omit the hot sauce and red pepper flakes.

Q2: What’s the best oil for frying?
Vegetable, peanut, or canola oil — they have high smoke points and neutral flavors.

Q3: Can I use frozen tenders?
Yes, just thaw completely before marinating and breading.

Q4: Can I make this in the oven?
Absolutely — bake at 425°F on a rack until golden and cooked through.

Q5: Can I skip the cornstarch?
You can, but you’ll miss some of that extra crispiness.

Q6: What’s the best hot sauce to use?
Frank’s, Crystal, or your favorite brand — adjust to your spice level.

Conclusion

Hot Honey Chicken Tenders hit every note — crispy, sticky, sweet, spicy, and downright addictive. Whether you’re whipping them up for a party, a weeknight treat, or just because you’re craving something bold, they’re guaranteed to be a hit. Go ahead — grab a tender, let it drip with glaze, and dive in.

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