If you’re anything like me, you understand the magic that happens when spicy heat meets a touch of sweetness. This Hot Honey Chicken Tenders Recipe is exactly that — a perfect blend of crispy, juicy chicken and a lip-smacking sauce that adds just the right kick. I absolutely love how this recipe transforms simple chicken tenders into a flavor-packed crowd-pleaser that’s great for weeknight dinners or casual get-togethers.
What makes this Hot Honey Chicken Tenders Recipe so worth trying is not just its flavor but its ease and versatility. Whether you’re feeding picky eaters or impressing friends, you’ll find that the combination of a golden, crunchy fry and the sticky hot honey glaze hits all the right notes. Trust me, once you try this, it might just become your go-to comfort food recipe.
Why You’ll Love This Recipe
- Balanced Flavor: The mix of spicy hot sauce and sweet honey creates a mouthwatering combo you won’t get tired of.
- Crunchy Perfection: The flour and cornstarch coating gives the chicken a crispy crust that stays crunchy even after glazing.
- Quick & Easy: Ready in under 30 minutes, making it a lifesaver when you want something impressive but simple.
- Versatile Meal: Perfect as an appetizer, snack, or main dish to satisfy any craving.
Ingredients You’ll Need
Choosing fresh chicken tenders and quality spices really brings this recipe to life. The buttermilk marinade not only adds flavor but also tenderizes the chicken, making every bite juicy and delicious.
- Chicken tenderloins: Opt for fresh, tender chicken for the best texture; removing any white tendons helps keep bites smooth.
- Buttermilk: This gives a tangy richness and helps the coating stick perfectly to the chicken.
- All-purpose flour: Forms the base of the crispy coating.
- Cornstarch: Adds extra crunch and lightness to the crust.
- Garlic powder: Brings deep savoriness.
- Onion powder: A subtle sweetness that enhances the overall flavor.
- Paprika: Adds warm color and a mild smoky flavor.
- Oregano: A hint of herbal earthiness that rounds things out.
- Salt & black pepper: Essential for seasoning the chicken and coating.
- Hot sauce: Pick your favorite style—frank’s red hot is a classic choice here.
- Honey: The natural sweetness that balances the heat in the sauce.
- Oil (for frying): Use a neutral oil with a high smoke point, like canola or vegetable oil, for the crispiest results.
Variations
I love shaking things up with this Hot Honey Chicken Tenders Recipe depending on the mood or dietary needs. This recipe is super flexible, and I encourage you to add your favorite twists!
- Gluten-Free Version: Swap the all-purpose flour and cornstarch for a gluten-free flour blend; works beautifully and still keeps that crisp texture.
- Extra Heat: I sometimes add a pinch of cayenne powder to the flour mixture for an extra spicy kick that my spice-loving family adores.
- Air Fryer Option: For an easier cleanup, you can air-fry the coated tenders at 400°F for 10-12 minutes, flipping halfway; just keep an eye so they don’t get too dark.
- Lemon Zest Addition: A sprinkle of lemon zest on the hot honey sauce adds an unexpected bright twist that freshens up the flavors.
How to Make Hot Honey Chicken Tenders Recipe
Step 1: Marinate the Chicken for Juicy, Tender Bites
Start by blending your salt, pepper, paprika, oregano, garlic powder, and onion powder in a small bowl—this spice mix packs flavor right into the chicken. Toss half of this spice mix and the chicken tenderloins into a bowl, then pour in the buttermilk. Let the chicken soak up that magic for 20 minutes at room temperature; this step is key for juicy, flavorful results. I promise, this little wait makes a big difference.
Step 2: Coat the Chicken with Crispy Goodness
While the chicken marinates, combine the flour, cornstarch, and remaining half of your spice blend in a large zip-top bag. When ready, add the chicken tenders one by one and shake the bag well to coat each piece evenly. This method saves mess and ensures every inch gets that crispy seasoned crust you’ll love.
Step 3: Fry Until Golden and Perfectly Crisp
Heat your oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully lay the coated chicken tenders in the hot oil, avoiding overcrowding. Fry for about 3 minutes on each side, turning once until they’re golden brown and cooked through — an internal temp of 165°F is ideal. I like to transfer them to a wire rack to drain rather than paper towels; it keeps the crust from getting soggy.
Step 4: Whip Up the Hot Honey Sauce
While your chicken fries, combine equal parts hot sauce and honey in a small saucepan over medium heat. Stir constantly and let it simmer for 2-3 minutes until smooth and slightly thickened. This simple sauce is where all the magic happens — sweet, sticky, and just the right amount of heat.
Step 5: Coat Your Chicken and Serve
Once the tenders are drained and still warm, toss them gently in the hot honey sauce until well coated. Serve immediately to enjoy that crispy outside and tender inside paired with sticky-sweet spice. Trust me, your family and guests will go crazy for these!
Pro Tips for Making Hot Honey Chicken Tenders Recipe
- Buttermilk Soak: Don’t skip marinating the chicken; it tenderizes and makes the coating stick beautifully.
- Oil Temperature: Use a thermometer to keep oil steady at 350°F — too hot, and the coating burns; too cool, and it gets soggy.
- Dry Before Frying: Let excess buttermilk drip off before coating to avoid clumpy batter.
- Sauce Balance: Start with equal parts honey and hot sauce; adjust after tasting for your perfect sweet-spicy ratio.
How to Serve Hot Honey Chicken Tenders Recipe
Garnishes
I’m a big fan of sprinkling some chopped fresh parsley or cilantro over these tenders for a fresh burst of color and herbaceous flavor. If you like a little extra punch, a squeeze of lime juice or some thinly sliced green onions on top adds a lovely brightness that cuts through the richness.
Side Dishes
My go-to sides with this Hot Honey Chicken Tenders Recipe are crispy fries or roasted sweet potatoes because they complement the heat and honey perfectly. A quick slaw or simple mixed greens with a vinaigrette also lightens up the plate beautifully.
Creative Ways to Present
For parties, I like to serve these tenders on a large platter with small bowls of extra hot honey sauce and cooling ranch dip. You can even skewer a couple of tenders with a cucumber spear or pickle for a fun finger-food presentation — perfect for game day or casual gatherings.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken tenders in an airtight container in the fridge for up to 3 days. To keep the crunch, I place them on a paper towel-lined plate and avoid adding sauce until reheating.
Freezing
These chicken tenders freeze well before tossing in the hot honey sauce. After frying and cooling, I freeze them in a single layer on a baking sheet, then transfer to freezer bags. When you’re ready, just reheat and glaze freshly.
Reheating
To revive that crispy crust, I reheat tenders in a 375°F oven for about 10-12 minutes, flipping halfway through. Add your hot honey sauce just before serving to keep everything perfectly sticky and delicious.
FAQs
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Can I use chicken breasts instead of tenderloins for this Hot Honey Chicken Tenders Recipe?
Absolutely! You can slice chicken breasts into strips that resemble tenders and follow the same method. Just be sure to pound them slightly for even thickness to help them cook evenly without drying out.
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Is it better to fry or bake these chicken tenders?
Frying gives the crispiest crust and juiciest interior, but you can bake or air-fry them for a lighter option. Just remember to spray or brush them with oil and bake at a high temperature to get that golden finish.
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How spicy is the hot honey sauce?
The heat level depends on the kind of hot sauce you use; using a milder sauce creates a gentle warmth, while a spicier sauce packs more punch. You can always adjust the honey-to-hot sauce ratio to make it sweeter or hotter according to your taste.
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Can I make the hot honey sauce ahead of time?
Yes, you can prepare the sauce ahead and store it in the fridge for up to a week. Just warm it gently before tossing with the chicken tenders for the best sticky texture.
Final Thoughts
I can’t recommend this Hot Honey Chicken Tenders Recipe enough if you’re craving something crispy, juicy, and bursting with bold flavor. It’s one of those recipes I’ve come back to time and again because it’s equally great for quick dinners and sharing with friends. Give it a try and see how those sweet and spicy notes dance together—you’ll be so glad you did!
Print
Hot Honey Chicken Tenders Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Hot Honey Chicken Tenders recipe features tender chicken strips marinated in buttermilk and a blend of spices, coated in a crispy flour and cornstarch mixture, then fried until golden. Finished with a sweet and spicy hot honey sauce, these tenders are perfect for a flavorful snack or meal.
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenderloins, white tendon removed
- 2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp oregano
- 1 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
For the Hot Honey Sauce:
- 1/2 cup hot sauce
- 1/2 cup honey
- Oil, for frying
Instructions
- Prepare the Chicken: In a small bowl, mix salt, pepper, paprika, oregano, garlic powder, and onion powder. Place the chicken tenderloins in a bowl with half of the spice mixture and add the buttermilk. Stir gently to combine, then let the chicken marinate for 20 minutes at room temperature to tenderize and infuse flavor.
- Coat the Chicken: In a large bag, combine the all-purpose flour, cornstarch, and the remaining half of the spice blend. Remove the chicken from the buttermilk, letting excess drip off, then place inside the bag and shake well to ensure each piece is evenly coated with the seasoned flour mixture.
- Fry the Chicken: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the coated chicken tenders for approximately 3 minutes on each side until golden brown and fully cooked through (internal temperature of 165°F). Remove and drain on a wire rack to keep them crispy and avoid sogginess.
- Make the Hot Honey Sauce: In a small saucepan over medium heat, combine the hot sauce and honey. Whisk continuously and cook for 2-3 minutes until the sauce is smooth, warm, and slightly thickened.
- Coat and Serve: Toss the fried chicken tenders in the prepared hot honey sauce until fully coated. Serve immediately for the best texture and flavor.
Notes
- For extra crispiness, double-dip the chicken in the buttermilk and flour mixture before frying.
- Adjust the hot sauce quantity in the honey sauce to control the spice level to your preference.
- Drain the cooked tenders on a wire rack rather than paper towels to maintain crispiness.
- Use a thermometer to maintain consistent frying oil temperature for even cooking.
