Hot Honey Chicken Tenders (Print-Friendly Version)
Crispy chicken tenders glazed with sweet heat, delivering bold flavor for casual meals and gatherings.
# Ingredients:
→ Chicken Tenders
01 -
680 g chicken tenders
02 -
240 ml buttermilk
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1 tsp paprika
→ Breading
06 -
190 g all-purpose flour
07 -
60 g panko breadcrumbs
08 -
1 tsp salt
09 -
0.5 tsp ground black pepper
→ For Frying
10 -
Vegetable oil, for deep frying
→ Hot Honey Glaze
11 -
120 ml honey
12 -
30–45 ml hot sauce (such as Frank’s RedHot or Sriracha)
13 -
14 g unsalted butter
14 -
Pinch of red pepper flakes (optional)
# Steps:
01 -
Combine chicken tenders, buttermilk, garlic powder, onion powder, and paprika in a bowl. Mix until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
02 -
In a separate shallow dish, mix flour, panko breadcrumbs, salt, and black pepper until combined.
03 -
Remove chicken from marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing gently to ensure a thorough, even coating.
04 -
Heat vegetable oil in a deep skillet to 175°C. Fry tenders in batches for 5–6 minutes, turning occasionally, until golden brown and cooked through. Drain on a wire rack or paper towels.
05 -
In a small saucepan over low heat, combine honey, hot sauce, butter, and optional red pepper flakes. Stir until butter melts and the glaze is smooth and glossy.
06 -
Toss hot chicken tenders in the glaze or arrange on a platter and drizzle with glaze just before serving.
# Notes & Tips:
01 -
For a baked alternative, arrange breaded chicken tenders on a parchment-lined tray, spray lightly with oil, and bake at 220°C for 20–25 minutes, flipping once midway through.
02 -
To achieve smoky-sweet flavor, substitute maple syrup for honey in the glaze.
03 -
Leftover tenders reheat best in a hot oven or air fryer to maintain crispiness.