If you're craving a snack that's both fiery and sweet with a satisfyingly crispy bite, then this Hot Honey Chicken Tenders Recipe is going to be your new favorite. Perfect for game day, casual dinners, or any time you want a comforting yet exciting dish, these chicken tenders come out golden and crunchy with a silky, spicy honey glaze that keeps you coming back for more.
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Why This Recipe Works
This Hot Honey Chicken Tenders Recipe strikes the perfect balance between heat and sweetness, while delivering a crispy exterior that locks in juicy, tender chicken. It's approachable enough for weeknights yet special enough to impress guests, making it a go-to favorite in my kitchen.
- Consistent Texture: The double coating with flour and panko ensures a crunchy crust that doesn't fall apart.
- Deep, Balanced Flavor: Smoky paprika and cayenne provide a subtle heat, while the hot honey glaze adds a sweet finish with a touch of tang.
- Simple Ingredients: Pantry staples and fresh chicken come together to create a flavorful dish without complexity.
- Fast Prep, Big Payoff: With a quick marination and efficient cooking methods-whether frying, baking, or air frying-you get crispy tenders in under an hour.
Ingredient Game Plan
For a standout Hot Honey Chicken Tenders Recipe, quality ingredients make a big difference. Start with fresh chicken tenders and real buttermilk for marinating-this tenderizes and adds subtle tang. Don't skimp on seasoning either; it layers really nicely with the sauce later.
- Chicken Tenders: Opt for fresh or thawed tenders for even cooking and best texture.
- Buttermilk: This tenderizes the meat and adds moisture - worth grabbing a small carton if you don't have any on hand.
- Panko Breadcrumbs: Choose these for a lighter, crunchier crust than regular breadcrumbs.
- Honey & Hot Sauce: Use pure honey and your favorite hot sauce to control the heat balance.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Hot Honey Chicken Tenders Recipe
Step 1 - Prep & Season
Start by marinating your chicken tenders in buttermilk. The buttermilk's acidity gently breaks down proteins, making each bite tender and juicy. I usually let mine sit for at least 30 minutes, but if you have extra time, marinating overnight in the fridge amps up the flavor and softness. When you're ready, mix your dry seasonings - smoked paprika, garlic powder, cayenne, salt, and pepper - into the flour. This seasoning blend gives your coating a warm, smoky undertone that complements the hot honey glaze perfectly.
Step 2 - Build Flavor
Dredge each tender first in the seasoned flour, then dip it back into the buttermilk, and finally coat thoroughly with panko breadcrumbs. This double-dip technique creates a thicker, crispier crust, which holds up beautifully once fried or baked. If you skip the middle buttermilk step, the crumbs won't stick as well and the crust might be patchy. By keeping a steady rhythm, you'll notice your coating remains even and golden after cooking.
Step 3 - Finish for Best Texture
Whether you deep fry, bake, or air fry, choosing your method depends on your kitchen setup and time. For a golden crisp and quick cooking, frying in hot oil (350°F) for 5-6 minutes per batch is unbeatable-the edges come out perfectly crunchy and the chicken stays juicy. If you prefer air frying or baking for less oil, spray tenders lightly and flip halfway through cooking to achieve even crispness. Watch for that toasty aroma and a golden-brown color as your biggest doneness clues, avoiding overcooking to keep tenders moist inside.
Pro Moves I Swear By
I've made this Hot Honey Chicken Tenders Recipe dozens of times, and a few tricks reliably take it to the next level. Trust me: they save you time, boost flavor, and ensure perfect texture every time.
- Doneness Cue: When your tenders' crust is a rich golden brown and the internal temperature hits 165°F, it's time to pull them out.
- Temperature Trick: Keep oil temperature steady at 350°F; too hot burns the crust, too cool makes it greasy.
- Make-Ahead Move: Coat the tenders and freeze on a tray before frying-they crisp up beautifully from frozen.
- Skip This Pitfall: Don't overcrowd the pan or fryer; crowding lowers the temperature and makes tenders soggy.
Serve It Up
Finishing Touches
The vibrant drizzle of hot honey sauce is the star finish. This sauce is silky with a perfect spicy kick from the hot sauce and pepper flakes, balanced by the sweetness of honey and the tang of apple cider vinegar. I like to spoon it generously over the crispy tenders just before serving-that glossy sheen makes them irresistible. Ranch, garlic aioli, or even a simple coleslaw on the side cool things down and add creamy contrast, enhancing every bite.
Great Pairings
Pair these tenders with crunchy pickles to cut through the richness or an easy coleslaw for fresh texture and brightness. I love serving them alongside crispy fries or a simple green salad-both add balance and color to your plate. If you want a cozy option, mashed potatoes work wonders teamed with these tender bites and the hot honey sauce gravy vibe.
Easy Plating Wins
For casual dinners, pile the tenders on a wooden board or plate lined with parchment paper-rustic and inviting. Sprinkle chopped fresh parsley or chives over the top for a pop of color and freshness. If you're serving guests, a long platter with tender rows and dips in matching bowls makes for an engaging centerpiece that's both easy and elegant.
Make-Ahead & Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The tenders will still hold a good amount of crispness if you let them cool to room temperature before storing. Avoid stacking them directly on one another to preserve the crust as best as possible.
Freezer Notes
This Hot Honey Chicken Tenders Recipe freezes well, especially if you freeze the tenders individually on a sheet tray first. Once frozen solid, transfer to freezer bags for up to 3 months. Thaw overnight in the fridge before reheating to keep texture intact and flavors fresh.
Reheating Hot Honey Chicken Tenders Recipe Without Drying Out
To reheat, the oven or air fryer works best for keeping that crisp crust. Set your oven to 375°F and warm for 8-10 minutes, flipping halfway through. For the air fryer, 350°F for about 5-7 minutes works wonderfully. If you're short on time, microwave on medium power but only for short bursts and cover loosely with a damp paper towel to retain moisture.
Frequently Asked Questions
Yes! Just make sure to fully thaw and pat them dry before marinating and breading to get the best texture and flavor.
The sauce has a warm kick thanks to the hot sauce and red pepper flakes, but the honey balances it out with sweetness. You can adjust the cayenne and hot sauce amounts to match your heat preference.
Absolutely. Baking is a healthier alternative and still yields crispy tenders if you use a wire rack and flip them halfway through cooking.
Ranch or garlic aioli are classic cool dips that pair beautifully, balancing the spicy-sweet glaze on the tenders.
Final Thoughts
PrintComplete Recipe
Hot Honey Chicken Tenders Recipe
Crispy chicken tenders coated in a flavorful seasoned crust, fried or baked to perfection and drizzled with a spicy-sweet hot honey sauce. Perfect as a bold appetizer or main dish, served with your favorite dipping sauces and sides.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
For the Chicken Tenders:
- 1.5 lb chicken tenders or boneless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (vegetable, peanut, or canola)
For the Hot Honey Sauce:
- ½ cup honey
- 2 tablespoon hot sauce (e.g., Frank's RedHot)
- 2 tablespoon unsalted butter
- 1 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
Optional Sides/Dips:
- Ranch dressing
- Coleslaw
- Pickles
- Garlic aioli
Instructions
- Marinate the Chicken: In a bowl, combine chicken tenders and buttermilk. Cover and marinate for 30 minutes or refrigerate overnight for deeper flavor infusion.
- Coat the Chicken: In a shallow dish, whisk together flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Dip each marinated chicken tender into the seasoned flour, then back into the buttermilk, and finally coat evenly with panko breadcrumbs.
- Cook the Chicken: Choose your preferred cooking method:
- Deep Frying: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry chicken tenders in batches for 5-6 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
- Air Frying: Lightly spray coated tenders with oil. Air fry at 375°F (190°C) for 15 minutes, flipping halfway through cooking for even crispiness.
- Baking: Preheat oven to 400°F (200°C). Arrange tenders on a wire rack placed over a baking sheet and bake for 25 minutes, turning halfway to ensure even cooking.
- Make the Hot Honey Sauce: In a small saucepan over medium heat, melt the butter. Whisk in honey, hot sauce, red pepper flakes, and apple cider vinegar. Let simmer gently for 3 minutes to combine flavors, stirring occasionally.
- Serve: Drizzle the hot honey sauce generously over the cooked chicken tenders. Serve immediately with optional dipping sauces like ranch, garlic aioli, and sides such as coleslaw and pickles.
Notes
- Buttermilk marinade tenderizes the chicken and adds flavor; marinate at least 30 minutes or overnight for best results.
- Adjust cayenne pepper and hot sauce amounts to control spiciness to your preference.
- For extra crispiness when baking, use a wire rack so heat circulates around the tenders.
- Use a thermometer to ensure oil temperature remains steady at 350°F during frying for uniformly crispy tenders.
- The hot honey sauce can be prepared ahead and gently reheated when ready to serve.
- Substitute panko breadcrumbs with gluten-free breadcrumbs to make the recipe gluten-free.
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