This hot honey chicken tenders recipe is the ultimate crispy fried chicken with a kick of heat and a touch of sweetness. The combination of everything in this recipe is a masterpiece. The buttermilk marinade ensures juicy, flavorful chicken, while the double dredging technique creates a super crispy coating. Toss it all in my homemade spicy honey glaze, and you’ve got a meal that’s both satisfying and unforgettable.
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Incredible Hot Honey Chicken Tenders
I love hot honey everything, and my new favorite recipe with hot honey is this one. My hot honey sauce coats the extra crispy chicken tenders to create what I think are the most delicious chicken fingers ever!
I mean, the sweet, spicy flavors with the crispy yet juicy chicken is to die for! I could eat them every single night, and since they're easy to make, I wouldn't mind whipping them up daily.
Anyways, I love serving these hot honey chicken tenders on game day, for family dinners, or whenever I'm craving something with a little kick.
Ingredients for Hot Honey Chicken Tenders
I love that my recipe uses all simple ingredients! Here's everything you'll need for the recipe.
For the Spice Mixture:
- 2 tablespoon onion powder
- 2 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 2 tablespoon smoked paprika
- 2 tablespoon black pepper
- 2 teaspoon kosher salt
For the Marinade:
- 2 lbs chicken tenders
- 2 cups buttermilk
- ¼ cup hot sauce
- 1 teaspoon salt
- ½ spice mixture
For the Dry Dredge:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup panko bread crumbs
- 1 teaspoon salt
- ½ spice mixture
For the Hot Honey Sauce:
- ½ cup honey
- ½ lemon, juiced
- 1 tablespoon hot sauce
- 1 teaspoon cayenne pepper
How to Make Hot Honey Chicken Tenders
Step 1. Marinate the Chicken
Whisk together buttermilk, hot sauce, salt, and half of the spice mixture in a large bowl.
Submerge the chicken tenders and let them marinate for at least 4 hours, preferably overnight for maximum flavor.
Step 2. Prepare the Dry Dredge
In another bowl, combine the flour, cornstarch, panko, salt, and the remaining spice mixture.
Once the chicken has marinated, dredge each tender in the dry mixture and let them rest on a wire rack for 10 minutes. This step ensures an extra crispy finish.
Step 3. Double Dredge and Fry
Dredge the tenders a second time for added crispiness. Heat oil in a deep fryer or large pot to 350°F.
Fry the tenders in batches for 5-7 minutes, or until golden and cooked through. Let them drain on paper towels or a wire rack.
Step 4. Make the Hot Honey Sauce
While the chicken is frying, prepare the sauce by combining honey, lemon juice, hot sauce, and cayenne in a saucepan. Simmer for 3-5 minutes until slightly thickened.
Step 5. Coat the Chicken
Once the chicken tenders are done, either brush them generously with the hot honey sauce or toss them in a large bowl until well-coated. Serve immediately.
Expert Tips
- Marinate for Maximum Flavor: The longer you marinate the chicken in the buttermilk mixture, the juicier and more flavorful it will be. Try to marinate overnight if you can.
- Double Dredge for Extra Crispiness: Dredging the chicken twice ensures a crispy, crunchy coating that holds up to the sauce without getting soggy.
- Use a Thermometer: To make sure the chicken is cooked through without overcooking, use a thermometer to check that the internal temperature reaches 165°F.
- Customize the Heat: If you prefer a milder flavor, reduce the cayenne in both the marinade and the sauce. For extra heat, increase the cayenne or add a splash of your favorite hot sauce.
- Serve with Dipping Sauces: These tenders are amazing on their own, but you can also serve them with ranch or blue cheese dressing for added flavor.
How to Store Leftover Hot Honey Chicken Tenders
Store any leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F for 10 minutes to maintain their crispiness.
Hot Honey Chicken Tenders Recipe FAQs
Can I bake the chicken tenders instead of frying them?
Yes! You can bake the tenders in a preheated oven at 400°F for 20-25 minutes, flipping halfway through, until golden and crispy.
How spicy is the hot honey sauce?
The sauce has a medium level of spice. If you want it spicier, increase the cayenne pepper or add more hot sauce. If you want it less spicy, use more honey.
Can I use chicken breasts instead of tenderloins?
Absolutely! You'll just want to slice the chicken breasts into strips and pound them so they're even in thickness. Then follow the same steps to make this recipe.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the fridge for up to a week. Just reheat before using it to coat the chicken. I love doing this to save prep time.
What’s the best oil for frying these hot honey chicken tenders?
Vegetable oil, canola oil, or peanut oil are great options because they have a high smoke point and neutral flavor.
Other Chicken Recipes
- Chicken Eggplant Parmesan
- Mustard Fried Chicken
- Pan Seared Chicken Tenders
- Chicken Risotto
- Breaded chicken wings
Crispy Hot Honey Chicken Tenders
This hot honey chicken tenders recipe is the ultimate crispy fried chicken with a kick of heat and a touch of sweetness. The combination of everything in this recipe is a masterpiece. The buttermilk marinade ensures juicy, flavorful chicken, while the double dredging technique creates a super crispy coating. Toss it all in my homemade spicy honey glaze, and you’ve got a meal that’s both satisfying and unforgettable.
Ingredients
- 2 tablespoon onion powder
- 2 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 2 tablespoon smoked paprika
- 2 tablespoon black pepper
- 2 teaspoon kosher salt
- 2 lbs chicken tenders
- 2 cups buttermilk
- ¼ cup hot sauce
- 1 teaspoon salt
- ½ spice mixture
- 1 cup AP flour
- 1 cup cornstarch
- 1 cup panko bread crumbs
- 1 teaspoon salt
- ½ spice mixture
- ½ cup honey
- ½ lemon
- 1 tablespoon hot sauce
- 1 teaspoon cayenne pepper
Instructions
1. Combine all the spice mixture ingredients in a small bowl and whisk to combine.
2. In a large mixing bowl whisk together the buttermilk, salt, hot sauce, and half of the spice mixture. Then, submerge the chicken tenders and marinade for at least 4 hours, and up to 24 hours.
3. Once the chicken has been marinated and you’re ready to fry, prepare the dry mixture in a large bowl. Combine the cornstarch, all purpose flour, panko bread crumbs, salt, and the second half of the spice mixture.
4. Coat the chicken tenders lightly with the dry mixture for the first dredge. Place the coated tenders on a wire rack and allow them to rest and dry for about 10 minutes. This helps ensure a crispy finish once fried.
5. After the 10-minute drying period, dredge the tenders again in the dry mixture to create an extra crispy layer.
6. Heat oil in a deep fryer or large pot to 350°F. Deep fry the tenders for 5 to 7 minutes, depending on their thickness, until they are golden and the internal temperature reaches 165°F. Remove the chicken from the oil and let it drain on a wire rack or paper towels.
7. While the chicken is frying, prepare the sauce. In a medium-sized saucepan, whisk together honey, lemon juice, cayenne, and hot sauce. Cook over very low heat, bringing the mixture to a light simmer for 3 to 5 minutes.
8. After the sauce is ready, either brush it onto the chicken tenders or toss the tenders in the sauce until evenly coated.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1264Total Fat: 42gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 109mgSodium: 4056mgCarbohydrates: 170gFiber: 8gSugar: 45gProtein: 56g
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