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These hot honey chicken tenders always disappear within minutes at my table thanks to their crunchy coating and fiery sweet glaze. Whether I am making them for a casual get together or a quick weeknight treat they win everyone over with that perfect mix of tender juicy chicken and a bold sticky finish.
The first time I made these I was testing out leftovers for lunches but they never even made it to storage. My friends kept coming back for more bites until the plate was empty.
Ingredients
- Chicken tenders: for juicy meat that cooks quickly and evenly look for bright pink fresh pieces without any discoloration
- Buttermilk: tenderizes the chicken and infuses flavor use real cultured buttermilk if available
- Garlic powder: for depth and punch fresh or high quality pre-ground both work
- Onion powder: amps up savoriness and gives that classic fried chicken flavor
- Paprika: brings color and mild smokiness use a sweet or smoked version based on your preference
- All-purpose flour: as the main breading base sift it for the fluffiest coating
- Panko breadcrumbs: for extra crunch choose Japanese style panko for the crispiest texture
- Salt: highlights all the other flavors opt for fine sea salt for even seasoning
- Black pepper: gives mild heat and rounds out the breading use freshly ground if possible
- Vegetable oil: for frying pick a neutral oil like canola or peanut for a clean taste
- Honey: forms the backbone of the glaze choose a mild light honey for best consistency
- Hot sauce: for a signature kick pick your family favorite like Frank’s or Sriracha for different heat styles
- Butter: in the glaze brings silkiness and body use real unsalted butter
- Red pepper flakes: offer an optional extra fiery punch use a pinch or enough to match your spice threshold
Step-by-Step Instructions
- Marinate the Chicken:
- Place chicken tenders in a bowl and pour over buttermilk along with the garlic powder onion powder and paprika. Toss to coat each piece thoroughly and refrigerate for minimum thirty minutes or overnight to fully infuse flavor and tenderness.
- Prepare the Breading:
- In a wide bowl thoroughly combine flour panko salt and pepper. Mixing these well ensures every piece will be evenly coated and helps prevent clumping during breading.
- Dredge the Tenders:
- Remove each chicken tender from the marinade letting excess drip off before pressing into the flour panko mixture. Turn and firmly pat till the coating adheres thickly and uniformly. Lay on a tray while you finish coating all the pieces.
- Fry the Chicken:
- Heat at least one and a half inches of vegetable oil in a deep skillet until it reaches three hundred fifty degrees Fahrenheit. Carefully lower tenders in batches making sure not to crowd the pan. Fry each batch for five to six minutes turning if needed until deep golden and crisp while ensuring the interior is cooked through and freely juices run clear.
- Make the Hot Honey Glaze:
- Combine honey hot sauce butter and optional red pepper flakes in a small saucepan. Place on low heat and stir constantly until butter melts fully and the mixture smooths out into a sticky cohesive glaze.
- Glaze the Tenders:
- As soon as chicken is done move the tenders to a wire rack or tray. Toss in the warm glaze or simply drizzle generously over the pieces just before serving for maximum flavor impact and shine.
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My favorite part is always the honey glaze. Watching it bubble together and pouring it over the piping hot tenders always takes me back to my childhood kitchen where everyone snuck a finger swipe of the sweet spicy sauce before dinner was even served.
Storage Tips
If you have leftovers lay tenders in a single layer in an airtight box and refrigerate for up to two days. To revive maximum crispness reheat uncovered in a hot oven or air fryer until sizzling. Avoid microwaving which makes the coating soggy.
Ingredient Substitutions
Gluten free flour and gluten free panko can swap in perfectly for a celiac safe version. If you are out of buttermilk mix milk with a splash of vinegar or lemon. Maple syrup or agave nectar can stand in for honey if you want a smokier syrupy glaze.
Serving Suggestions
Pile hot honey chicken tenders atop a fresh salad or hearty waffle for a fun brunch style meal. Offer plenty of extra glaze on the side with a squeeze of lemon wedges. I often include crisp pickles or tangy slaw for contrast.
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Cultural Context
This dish captures the Southern love of fried chicken and sweet spicy sauces though hot honey itself draws inspiration from both Nashville heat and the pizza world. It is a craveable twist with American roots now gaining cult status at restaurants everywhere.
Frequently Asked Questions About the Recipe
- → Can these tenders be baked instead of fried?
Yes, simply bake the coated tenders at 425°F (220°C) for 20–25 minutes, flipping halfway and spraying with oil for crispiness.
- → What type of hot sauce works best for the glaze?
Frank’s RedHot, Sriracha, or your favorite hot sauce can be used. Adjust to your preferred heat level.
- → Is it necessary to marinate the chicken in buttermilk?
Marinating in buttermilk tenderizes the chicken and infuses it with flavor, but you can shorten the marinating time if needed.
- → How do you keep the breading crispy after glazing?
Toss tenders in the hot honey glaze just before serving to ensure the coating stays crisp and doesn’t get soggy.
- → Can leftovers be reheated?
Yes, reheat in a preheated oven or air fryer to restore crispness and keep the coating from getting greasy.