Crispy Hot Honey Chicken Tenders

A warm, inviting aroma fills the kitchen as the crispy chicken tenders fry to a golden perfection. These Crispy Hot Honey Chicken Tenders are a delightful treat that pairs savory and spicy flavors with a sweet finish, and they take about 30 minutes to prepare and cook. The secret lies in the double-coating technique that ensures each tender achieves that unbeatable crunch.

This recipe is perfect for family dinners, game day snacks, or quick weeknight meals. You can prepare the chicken ahead of time and store it, making it convenient for future cravings.

Why You’ll Love This Recipe

• The double coating delivers an irresistible crunch.
• The hot honey sauce gives a perfect balance of heat and sweetness.
• You can fry, bake, or air-fry for versatile cooking options.
• It’s ready in just about 30 minutes, perfect for busy nights.

What You’ll Need

Here’s what you need to gather for a delicious batch of chicken tenders:

For the Chicken

• 500 g chicken tenders, patted dry with paper towels

For the Breading

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 1 cup buttermilk
• 1 cup breadcrumbs or panko

For Frying

• Oil for frying (if using the fried method)

For the Hot Honey Sauce

• 1/2 cup honey
• 2 tablespoons hot sauce
• 1 teaspoon red pepper flakes
• 2 tablespoons butter
• 1 tablespoon apple cider vinegar

Cornstarch can be substituted with potato starch.

Substitutions & Swaps

• Chicken breasts can replace chicken tenders.
• Any hot sauce works for the sauce.
• Substituting buttermilk with milk plus vinegar is an option.
• Gluten-free flour can be used in place of all-purpose flour.

How to Make It

Follow these simple steps to create your flavorful chicken tenders.

1. Dry the Chicken

Pat the chicken tenders dry with paper towels, ensuring they are moisture-free for better breading.

2. Soak in Buttermilk

In a bowl, mix together the buttermilk and eggs. Add the chicken tenders to the mixture and let them soak for a few minutes.

3. Prepare the Dry Coating

In another bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix thoroughly to ensure all ingredients are evenly distributed.

4. Coat the Chicken

Place the breadcrumbs in a third bowl. Remove each chicken tender from the wet mixture, coat it in the flour mixture, dip it back into the wet mixture, and then coat with breadcrumbs.

5. Rest the Chicken

Let the coated chicken tenders rest for 10 minutes to help the coating adhere better during cooking.

6. Fry the Chicken

For frying, heat oil in a deep pan to 175°C. Carefully place the chicken in the hot oil and cook for 5-6 minutes until golden brown and crispy. Remove them and place on a wire rack.

7. Air-Fry the Chicken

To air fry, preheat your air fryer to 200°C. Spray the chicken lightly with oil and cook for 10-12 minutes, flipping halfway through for even crispiness.

8. Bake the Chicken

To bake, preheat your oven to 220°C. Place the coated chicken on a wire rack over a baking sheet and bake for 18-20 minutes until crispy.

9. Make the Hot Honey Sauce

In a saucepan over medium heat, melt the butter. Add the honey, hot sauce, red pepper flakes, and apple cider vinegar. Stir and simmer for 2-3 minutes until well combined.

10. Combine and Serve

Drizzle or toss the cooked chicken tenders in the hot honey sauce just before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 1 month only if cooked.
Reheat: Bake in the oven at 180°C for 10-12 minutes.

Tips for Best Results

• Ensure oil is hot enough for cooking to achieve a crispy texture.
• Let the chicken rest after breading for optimal crunch.
• Use a wire rack to cool fried chicken to maintain its crispness.

Serving Suggestions

• Serve with a side of creamy coleslaw.
• Pair with crispy French fries or potato wedges.
• Great for game day gatherings or family movie nights.