Prepare the Breading Station For Hot Honey Chicken Tenders In a wide, shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 tsp of coarse salt, and ½ tsp of ground pepper. In a separate shallow bowl, beat the eggs together with the ½ cup of buttermilk and the remaining 1 tsp of salt and ½ tsp of pepper.
Heat the Oil Pour a neutral frying oil into a heavy-bottomed pot or deep fryer, filling it about halfway. Heat the oil gradually to 375°F (190°C), using a deep-fry thermometer to monitor the temperature accurately to ensure perfectly crispy hot honey chicken tenders.
Dredge the Chicken Remove the chicken from the buttermilk marinade, allowing the excess liquid to drip back into the bowl. Dredge each piece thoroughly in the seasoned flour mixture, then submerge it in the egg wash, and finally coat it once more in the flour. Press the dry ingredients firmly onto the chicken to create a thick, craggly crust. Transfer the coated pieces to a wire cooling rack and let them rest for approximately 15 minutes to help the breading adhere.
Fry Until Crispy and Golden Carefully lower the breaded chicken into the hot oil in batches of 4 to 6 pieces, ensuring you do not overcrowd the pot. Fry for 3½ to 4 minutes, turning the pieces occasionally, until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C) on a meat thermometer. Transfer the cooked hot honey chicken tenders to a clean wire rack to drain excess oil.
Make the Hot Honey Sauce While the chicken finishes frying, combine the honey, hot sauce, crushed red pepper flakes, cayenne pepper, white distilled vinegar, and unsalted butter in a small saucepan. Warm the mixture over low to medium heat, stirring occasionally, until the butter is completely melted and the sauce has a smooth, glossy consistency for your hot honey chicken tenders.
Coat the Tenders Using a basting brush or a spoon, generously coat the warm, freshly fried chicken tenders with the spicy honey glaze. Serve your hot honey chicken tenders immediately to enjoy the best texture.
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NOTES For a milder flavor profile, simply reduce the amount of cayenne and red pepper flakes in the sauce. To prepare this hot honey chicken tenders recipe in an air fryer: lightly coat the breaded chicken with cooking spray and cook at 375°F (190°C) for 10 to 14 minutes. Flip the pieces halfway through the cooking time until they are crisp and fully cooked. Finish by brushing them with the warm glaze. Serve alongside classic dipping options like ranch, honey mustard, or blue cheese dressing.
What You Need For This Hot Honey Chicken Tenders Recipe
I rely on this specific ingredient foundation every time I cook this dish. It consistently yields a reliable, sturdy crust that stays crunchy even after being saturated with a wet glaze.
For the Buttermilk Marinade
2 pounds chicken tenders 1 ½ cups buttermilk 1 tablespoon hot sauce ¼ cup white distilled vinegar 5 garlic cloves, finely minced 1 tablespoon coarse salt 1 teaspoon ground black pepper This marinade acts as your flavor and moisture insurance policy. Producing excellent hot honey chicken tenders always begins with seasoning the meat deeply from the inside out, rather than solely focusing on the exterior breading.
For the Crispy Breading
1 cup all-purpose flour 1 cup cornstarch 1 tablespoon baking powder 2 teaspoons garlic granules 2 teaspoons onion granules 2 teaspoons paprika 3 teaspoons coarse salt 1 teaspoon ground pepper 4 large eggs ½ cup buttermilk Neutral oil for frying (canola, vegetable, or similar) The combination of all-purpose flour and cornstarch is the culinary secret to achieving an exceptionally crispy crust. The cornstarch inhibits gluten development, lightening the coating so that it shatters beautifully when you take a bite.
For The Hot Honey Sauce
1 cup honey 2 teaspoons hot sauce 2 teaspoons crushed red pepper flakes 1 teaspoon cayenne pepper 2 teaspoons white distilled vinegar ½ stick (4 tablespoons) unsalted butter This component forms the glossy, sticky core of the dish. The heat level is easily customizable depending on your personal spice tolerance for your hot honey chicken tenders.
Step-By-Step: How I Make Hot Honey Chicken Tenders
I follow the exact same rhythm every time I prepare these: marinate, bread, fry, and sauce. Once you establish this workflow, the entire process feels incredibly straightforward.
1. Marinate The Chicken
I always begin by soaking the meat to tenderize it:
Add the chicken tenders, buttermilk, hot sauce, vinegar, garlic, salt, and pepper to a large bowl. Toss everything together so the meat is evenly coated in the buttermilk marinade. Cover the bowl and refrigerate for a minimum of 2 hours, or up to 24 hours to maximize tenderness. This initial step elevates the final result far beyond standard breaded poultry. The acidic buttermilk gently breaks down the proteins, ensuring the meat remains tender while infusing it with savory notes.
2. Mix The Seasoned Flour And Egg Wash
While the meat is resting in the fridge, I prepare my dredging station.
In a wide bowl or cake pan, whisk together the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons of the salt, and ½ teaspoon of the pepper. In a second shallow bowl, whisk the eggs, ½ cup of buttermilk, and the remaining 1 teaspoon of salt and ½ teaspoon of pepper. Establishing a proper, seasoned double-dredge station is exactly what transforms a basic home-cooked meal into restaurant-quality, pub-style hot honey chicken tenders.
3. Heat The Oil
I prefer using a heavy-bottomed Dutch oven or deep pot to maintain a consistent frying temperature and prevent splattering:
Pour enough oil into a 4-quart or 5-quart pot to fill it halfway. Heat it gradually over medium to medium-low heat until the oil reaches exactly 375°F (190°C). A deep-fry thermometer is highly recommended here. When you submerge the cold, breaded meat, the oil temperature will naturally drop to around 350°F (175°C). Maintaining this specific temperature is crucial for cooking the interior thoroughly without burning the crust or absorbing excess grease.
4. Dredge The Hot Honey Chicken Tenders
Once the frying oil is nearly at the target temperature, I begin the breading process:
Lift a few chicken tenders out of the buttermilk, letting the excess liquid drip back into the bowl. Press each tender into the seasoned flour mixture, coating all sides and pressing firmly so the dry ingredients stick. Shake off the extra flour and submerge the tender into the egg wash, coating it fully. Let the excess egg drip off, then press the chicken back into the flour mixture one final time, packing the coating on tightly. Set each breaded tender on a wire rack set over a baking sheet to rest. Allowing the coated pieces to rest on the wire rack for roughly 15 minutes is a vital technique. This resting period gives the dry ingredients time to hydrate and adhere properly to the egg wash, resulting in fewer bare spots and a much more substantial crunch when fried.
5. Fry Until Crispy And Golden
Now it is time to cook:
Once the oil is at temperature, carefully lower 4 to 6 tenders into the pot, depending on their size. Ensure you do not overcrowd the frying space. Fry each batch for approximately 3½ to 4 minutes, turning the pieces every couple of minutes, until the coating is a deep golden brown and the internal temperature reaches 165°F (74°C) on a meat thermometer. Transfer the cooked chicken to a clean wire rack to drain the excess oil while you fry the remaining batches. At this stage, before applying any glaze, you have created phenomenal, classic fried chicken. If you prefer a traditional flavor profile, you can simply stop here and serve them alongside your preferred dipping condiments. For more poultry inspiration, check out this delicious crispy chicken fritta recipe.
6. Making The Hot Honey Sauce
While the final batch of meat is finishing in the oil, I assemble the glaze.
Add the honey, hot sauce, crushed red pepper flakes, cayenne pepper, vinegar, and butter to a small saucepan. Warm the mixture over low to medium heat, stirring occasionally, until the butter is completely melted and the sauce is smooth. Taste the glaze and adjust the seasoning: if you prefer a sharper heat, add a little extra cayenne or hot sauce; if you prefer it milder, incorporate more honey. This versatile concoction is my foundational sweet-and-spicy glaze. I frequently use this exact same mixture to elevate chicken wings, crispy strips, and even homemade pizza crusts.
7. Coating The Hot Honey Chicken Tenders
Once all the pieces are golden and the glaze is warm, I finish the dish like this:
Arrange the chicken tenders on the wire rack or a large serving platter. Using a basting brush or a spoon, generously coat each tender with the spicy honey sauce, turning them to cover both sides. Let the sauce sit for a minute so it clings to the crust and becomes delightfully sticky, then serve immediately. At this stage, the exterior is glossy, sweet, and fiery. You truly have to serve your hot honey chicken tenders quickly if you want to secure a portion for yourself before they disappear.
Dipping Sauces & Variations For Hot Honey Chicken Tenders
While these strips are already heavily flavored, I always provide a few complementary dips on the table. A high-quality dipping condiment elevates the meal, making it feel like a true restaurant experience in your own dining room.
My Favorite Dips
Ranch dressing Blue cheese dressing Honey mustard dipping sauce Extra hot honey served on the side If you enjoy a tangy mustard profile, pair these with a simple homemade dip: whisk together equal parts Dijon mustard and honey, a spoonful of mayonnaise, and a pinch of kosher salt. For a culinary twist, you can easily adapt this foundational recipe to create entirely different flavor profiles:
Toss a freshly fried batch in barbecue sauce mixed with hot honey for a quick sweet-and-smoky variation. Incorporate minced garlic and a splash of soy sauce into the hot honey for a savory profile similar to traditional garlic glazes. Swap a portion of the honey for blended chipotle peppers in adobo sauce to lean toward an earthy, smoky heat. You can experiment endlessly with the finishing glazes while utilizing the exact same highly effective crispy breading technique.
Air Fryer Option (Lighter Hot Honey Chicken Tenders)
If you are looking for a preparation method that requires less oil, you can easily adapt the cooking phase for a convection air fryer:
Follow the exact same buttermilk marinade and double-dredging breading steps. Spray the breaded chicken lightly and evenly with cooking oil. Air fry at 375°F (190°C), flipping the pieces once halfway through, until they are exceptionally crispy and the center is thoroughly cooked (timing will depend on your specific air fryer model, but generally takes 10 to 14 minutes). Warm the hot honey sauce on the stove and brush it generously over the hot, air-fried tenders. While the crust will not be quite as rich as a traditional deep-fried version, this method still delivers excellent texture and that signature sweet-and-spicy flavor profile with significantly less dietary fat.
Serving Ideas For Hot Honey Chicken Tenders
I typically feature this dish as the main protein for a fun, casual gathering. Here are my favorite ways to plate them:
Served alongside french fries or seasoned potato wedges with a side of ranch dressing. Sliced and served over a warm bowl of macaroni and cheese for an elevated comfort food meal. Arranged on top of a large, crisp garden salad for a slightly lighter presentation. Tucked inside a toasted brioche bun or a soft tortilla wrap, topped with crunchy dill pickles and fresh coleslaw. If you incorporate poultry into your weekly meal planning, any leftover portions make an outstanding, high-protein lunch the following day.
Make-Ahead, Storage, And Reheating Hot Honey Chicken Tenders
Fried foods always offer the best texture immediately after cooking, but this specific method does provide some logistical flexibility.
Make-ahead: You can fry the meat in advance and hold the uncoated pieces on a wire rack in an oven set to 200°F (90°C) for up to 30 minutes. Apply the warm glaze right before serving. The spicy honey mixture can also be prepared up to a week in advance and stored in the refrigerator. Storage: Any leftover hot honey chicken tenders will keep nicely in the refrigerator for up to 4 days when placed in an airtight container. Reheat: To restore the crunch, arrange the cold pieces on a wire rack set over a baking sheet. Bake at 375°F (190°C) for approximately 15 minutes, or until they are heated through and the exterior has crisped up again. You can warm a small amount of extra glaze and brush it over the top if you want to refresh that glossy finish.
Hot Honey Chicken Tenders FAQs
How do I make hot honey chicken tenders extra crispy?
To achieve an extra crispy crust, use a 50/50 blend of all-purpose flour and cornstarch for the breading. Press the dry ingredients firmly onto the meat, then let the coated pieces rest on a wire rack for 15 minutes to fully hydrate the batter. Maintain a consistent frying oil temperature of 350°F (175°C) to prevent the coating from absorbing excess grease.
Can I make hot honey chicken tenders without deep frying?
Yes, you can easily adapt this recipe for an air fryer or convection oven. Simply spray the breaded chicken lightly with cooking oil and air fry at 375°F (190°C) for 10 to 14 minutes, flipping halfway through. While the crust will be slightly less rich than a deep-fried version, the marinade and spicy glaze will deliver the exact same flavor profile.
What sauce goes with hot honey chicken tenders?
Creamy, dairy-based sauces like buttermilk ranch and chunky blue cheese dressing pair perfectly because they cool down the spicy heat. A tangy honey mustard dip also complements the sweet glaze beautifully. Serving a small bowl of extra warm hot honey on the side is highly recommended for dipping.
Are hot honey chicken tenders very spicy?
This recipe produces a gentle, building heat that is highly customizable to your personal preference. To create a milder flavor, simply reduce the amount of cayenne pepper and crushed red pepper flakes in the glaze. For a more intense, fiery burn, increase the chili measurements or add an extra splash of hot sauce.
Nutrition & Safety Disclaimer For Hot Honey Chicken Tenders
This dish is a classic comfort food meant to be enjoyed in moderation as part of a balanced diet. Nutritional values will fluctuate based on the specific frying oil, the type of honey used to coat your hot honey chicken tenders, and your exact portion sizes. Always consult with a medical professional or a registered dietitian regarding specific food allergies or dietary restrictions before altering your eating habits. When you prepare this recipe at home, identify which element you enjoy the most—the satisfying crunch, the fiery glaze, or the creamy dips—and customize it to your palate. Experiment with a garlic-infused variation, try a barbecue hybrid, or assemble a large platter featuring multiple dipping options. Once you discover your ultimate flavor combination, serve it to family and friends who appreciate a high-quality, home-cooked meal featuring these perfect hot honey chicken tenders.
Conclusion
When you prepare this hot honey chicken tenders recipe at home, identify which element you enjoy the most—the satisfying crunch, the fiery glaze, or the creamy dips—and customize it to your palate. Experiment with a garlic-infused variation, try a barbecue hybrid, or assemble a large platter featuring multiple dipping options for your hot honey chicken tenders. Once you discover your ultimate flavor combination, serve these hot honey chicken tenders to family and friends who appreciate a high-quality, home-cooked meal.
Hot Honey Chicken Tenders
Ingredients
Equipment
Method
- In a large bowl, combine chicken tenders, buttermilk, hot sauce, vinegar, garlic, salt, and pepper. Toss well, cover, and refrigerate for at least 2 hours or up to 24 hours.
- In a separate bowl, mix flour, cornstarch, baking powder, garlic granules, onion granules, paprika, salt, and pepper.
- In another bowl, whisk together eggs and buttermilk for the egg wash.
- Heat neutral oil in a heavy pot to 375°F (190°C).
- Remove chicken from marinade. Dredge in flour mixture, dip in egg wash, then dredge again in flour. Press coating firmly and let rest on a wire rack for 15 minutes.
- Fry chicken in batches for 3½–4 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
- In a small saucepan, combine honey, hot sauce, red pepper flakes, cayenne, vinegar, and butter. Heat gently until butter melts and sauce is smooth.
- Brush or spoon hot honey sauce over warm chicken tenders and serve immediately.
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