Hot Honey Chicken Tenders are a delicious combination of crispy, golden-fried chicken strips coated in a sweet and spicy honey glaze. The contrast between the crunchy exterior and the sticky, flavorful sauce makes these tenders irresistible. The hot honey sauce, made with honey, hot sauce, and a touch of butter, brings the perfect balance of sweetness and heat, ensuring every bite is flavorful.
These chicken tenders have become a favorite for food lovers who enjoy the mix of sweet and spicy flavors. They are perfect for:
- Game day snacks: A crowd-pleaser at parties and gatherings.
- Family dinners: is easy to prepare and loved by both kids and adults.
- Meal prep: Make ahead and reheat for a quick, satisfying meal.
- Weeknight indulgence: A crispy and flavorful dish that’s easy to whip up at home.
Hot Honey Chicken Tenders are incredibly versatile and can be enjoyed in different ways:
- As a main dish – Serve with sides like mashed potatoes, coleslaw, or mac and cheese.
- In sandwiches – Layer tenders in a soft bun with pickles and slaw for a spicy sandwich.
- With dipping sauces – Pair with ranch, blue cheese, or extra hot honey for dipping.
- On a salad – Add sliced tenders to a fresh salad for a crunchy protein boost.
Ingredients You’ll Need for Hot Honey Chicken Tenders
For the Chicken Tenders
To create crispy, juicy chicken tenders, you’ll need:
- Chicken tenders or boneless chicken breasts (cut into strips for easy cooking)
- Buttermilk – It helps tenderize the chicken and enhances the flavor.
- Flour and panko breadcrumbs – Combining both ensures a perfectly crispy coating.
For the Seasoning
A blend of spices gives these chicken tenders their bold flavor:
- Smoked paprika – Adds a rich, smoky depth.
- Garlic powder – Enhances the savory taste.
- Cayenne pepper – Provides heat (adjust according to spice preference).
- Salt and black pepper – Essential for seasoning the chicken evenly.
For the Hot Honey Sauce
The signature hot honey drizzle takes these tenders to the next level:
- Honey – The sweet base that balances the heat.
- Hot sauce – Adds a kick (use your favorite brand, i suggest: Frank’s RedHot).
- Butter – Helps create a silky-smooth sauce.
- Red pepper flakes – For extra heat and a slight crunch.
- Apple cider vinegar – Adds a touch of tanginess to balance flavors.
Pro Tip
Marinate the chicken in buttermilk for at least 30 minutes (or overnight for best results) before coating. This step ensures the chicken stays extra juicy and flavorful while frying!
How to Make Hot Honey Chicken Tenders
1: Prep the Chicken
- Marinate the chicken in buttermilk and seasonings in a large bowl for at least 30 minutes (or overnight for deeper flavor).
- This step tenderizes the meat and ensures the coating sticks well.
2: Coat the Chicken
- Combine flour with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper in a separate bowl.
- Coat each piece of chicken evenly in the seasoned flour.
- Dip back into the buttermilk, then coat with panko breadcrumbs for an extra crispy texture.
3: Cook the Chicken
Deep Frying (Best for Ultimate Crispiness):
- Preheat oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken tenders in batches for 5–6 minutes until golden brown and cooked through.
Air Frying (Healthier Alternative):
- Lightly spray chicken with oil and place in an air fryer at 375°F (190°C).
- Cook for 12–15 minutes, flipping halfway through.
Baking (For a Lighter Option):
- Preheat the oven to 400°F (200°C) and place chicken on a wire rack.
- Bake for 20–25 minutes, flipping halfway to ensure even crispiness.
4: Make the Hot Honey Sauce & Serve
- In a small saucepan, melt butter, then whisk in honey, hot sauce, red pepper flakes, and apple cider vinegar.
- Drizzle the warm, hot honey sauce over the crispy chicken tenders.
- Serve with extra dipping sauce, ranch, coleslaw, or pickles for a balanced meal.
Pro Tip
For a spicier kick, brush the hot honey sauce directly onto the tenders instead of drizzling—it helps the flavors soak in better!
Tips for Crispy & Flavorful Hot Honey Chicken Tenders
Achieving the Perfect Crunch
- Double-coat the chicken by dipping it back into the buttermilk after the flour dredges and then coating it with panko breadcrumbs for an extra crispy texture.
- Let the breaded tenders rest for 10 minutes before frying—this helps the coating adhere better and prevents it from falling off while cooking.
- For deep frying, maintain an oil temperature of 350°F (175°C) to achieve a golden-brown, crunchy exterior without absorbing excess oil.
Controlling the Heat Level
- Adjust the cayenne and red pepper flakes in the seasoning and hot honey sauce based on spice preference.
- Use a sweet chili sauce instead of hot sauce in the honey glaze for mild heat.
- Add a dash of sriracha or a pinch of ghost pepper powder to the sauce for extra spice.
Best Dipping Sauces & Sides
- Pair with cooling dips like ranch dressing, blue cheese dip, or garlic aioli to balance the heat.
- Serve with classic Southern sides like coleslaw, mac and cheese, cornbread, or biscuits.
- For a low-carb option, pair with a crisp green salad or roasted veggies.
Pro Tip
If reheating leftover tenders, use an air fryer at 375°F (190°C) for 5 minutes or bake at 400°F (200°C) for 10 minutes to restore crispiness—avoid microwaving as it can make them soggy!
FAQs and Storage Tips for Hot Honey Chicken Tenders
FAQs
Can I make these tenders ahead of time?
- Yes! Cooked tenders can be stored and reheated in the oven or air fryer to maintain their crispiness. Refrain from microwaving to prevent them from becoming soggy.
What’s the best oil for frying?
- Use peanut, vegetable, or canola oil as they have a high smoke point, and fry the chicken evenly, resulting in a golden, crispy crust.
Can I make them without buttermilk?
- Absolutely! Substitute buttermilk with regular milk and a vinegar or lemon juice splash to create a similar tenderizing effect.
Storage Tips
Refrigerate:
- Keep leftover tenders in an airtight container in the refrigerator for up to three days.
Freeze (for later use):
- Uncooked tenders: Bread the chicken, lay them on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry or bake straight from frozen—no need to thaw!
- Cooked tenders: Let them cool completely, then freeze in an airtight container for up to 2 months.
Pro Tip
To keep leftovers crispy, reheat them in the oven at 375°F (190°C) for 5–7 minutes or in the air fryer at 375°F for 4–5 minutes. This restores their crunch while keeping the chicken juicy!
Why You’ll Love These Hot Honey Chicken Tenders
These hot honey chicken tenders are the perfect combination of crispy, juicy, and flavorful, making them an irresistible dish for any occasion. Whether you’re craving a quick and easy weeknight dinner, a crowd-pleasing party appetizer, or simply in the mood for a sweet and spicy treat, this recipe delivers every time. With simple ingredients and multiple cooking methods—fried, baked, or air-fried—you can customize the tenders to suit your preference.
Try this hot honey chicken tenders recipe, and let us know how it turns out! Please share your results, tips, or favorite pairings in the comments below or tag us on social media with your delicious creations.
Hot Honey Chicken Tenders
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 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, peanut, or canola)
For the Hot Honey Sauce:
- ½ cup honey
- 2 tbsp hot sauce (e.g., Frank’s RedHot)
- 2 tbsp unsalted butter
- 1 tsp red pepper flakes
- 1 tbsp apple cider vinegar
Optional Sides/Dips:
- Ranch dressing, coleslaw, pickles, or garlic aioli
Instructions
Marinate the Chicken:
- In a bowl, combine chicken tenders and buttermilk. Marinate for 30 minutes (or overnight for maximum flavor).
Coat the Chicken:
- In a shallow dish, mix flour, smoked paprika, garlic powder, cayenne, salt, and black pepper.
- Dip each marinated tender into the seasoned flour, then back into the buttermilk, and finally coat with panko breadcrumbs.
Cook the Chicken:
- Deep Frying: Heat oil to 350°F (175°C). Fry tenders in batches for 5–6 minutes until golden and crispy. Drain on paper towels.
- Air Frying: Lightly spray tenders with oil. Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
- Baking: Preheat oven to 400°F (200°C). Bake on a wire rack for 20–25 minutes, flipping halfway.
Make the Hot Honey Sauce:
- In a saucepan, melt butter over medium heat. Whisk in honey, hot sauce, red pepper flakes, and apple cider vinegar. Simmer for 2–3 minutes.
Serve:
- Drizzle the hot honey sauce over the crispy tenders. Serve immediately with dipping sauces and sides.
Notes
- Pro Tip: Let breaded tenders rest for 10 minutes before frying to ensure the coating sticks.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an air fryer or oven to maintain crispiness.
- Freezing: Freeze uncooked, breaded tenders on a baking sheet. Transfer to a freezer bag and cook from frozen (add 2–3 minutes to cooking time).
