If you’re craving a plateful of irresistible comfort with a bold kick, Hot Honey Chicken Tenders deliver the perfect balance of crispy, juicy, spicy, and sweet. Imagine golden-fried chicken tenders drizzled with warm, spicy honey that glistens with every bite—a treat that wows at any table, whether you’re feeding the family or entertaining friends. This recipe is all about big flavor and fun, and it’s so approachable you’ll find yourself making Hot Honey Chicken Tenders again and again.
Ingredients You’ll Need
Nothing beats simple, honest ingredients that come together for something incredible. Each element in these Hot Honey Chicken Tenders plays a crucial role, from juicy chicken to a light, crunchy batter and the fiery-sweet honey drizzle you’ll want on everything.
- Chicken tenders (1 1/2 lbs): Tender strips of chicken that cook quickly and stay moist—the perfect bite every time.
- Buttermilk (1 cup): Helps tenderize the chicken and creates a juicy interior with a slight tang.
- Hot sauce (1 tsp for marinade, plus 1–2 tbsp for sauce): Gives both the chicken and sauce a punch of delightful heat—adjust to your spice preference!
- All-purpose flour (1 cup): The base of our crispy coating for that classic fried crunch.
- Cornstarch (1/2 cup): Lightens the breading and makes the crust extra crisp.
- Paprika (1 tsp): Adds color and a gentle smoky depth to the coating.
- Garlic powder (1/2 tsp): Infuses the dredge with savory, aromatic flavor.
- Salt (1/2 tsp): Enhances all the flavors so they really sing.
- Black pepper (1/4 tsp): For a hint of earthy, peppery zing in every bite.
- Vegetable oil (for frying): Ensures an even, crunchy fry—go for a neutral, high-heat oil like canola or peanut.
- Honey (1/2 cup): The heart of our hot honey sauce—sticky, sweet, and absolutely addictive.
- Hot sauce (1–2 tbsp): Adds as much fire as you like to balance out the honey’s sweetness.
- Butter (1 tbsp): Rounds out the sauce with rich, silky body.
- Crushed red pepper flakes (1/2 tsp, optional): For those who crave an extra fiery experience.
How to Make Hot Honey Chicken Tenders
Step 1: Marinate the Chicken
To start, whisk together buttermilk and a splash of hot sauce in a large bowl. Submerge your chicken tenders in this piquant bath, cover, and let them chill in the fridge for at least 30 minutes—overnight if you’ve got time. This soak guarantees your Hot Honey Chicken Tenders come out impossibly juicy and flavorful from the inside out.
Step 2: Prepare the Dredge
In a separate bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. This mixture is where your chicken gets its signature crispy crust, so don’t skimp on a thorough toss—make sure every bit is well blended for perfect coating in every batch of Hot Honey Chicken Tenders.
Step 3: Heat the Oil
Fill a deep skillet or Dutch oven with about 1–2 inches of vegetable oil and bring it up to 350°F (175°C). The right frying temperature is key for a crunchy outside and juicy inside—too hot and the breading will burn; too cool and you’ll end up with greasy tenders.
Step 4: Dredge and Fry
Lift the chicken tenders from the buttermilk marinade, letting the excess drip off, then dredge them thoroughly in your seasoned flour mixture. Press gently for a good coat. Fry in batches (don’t crowd the pan!) for 4–5 minutes per side, flipping once, until gloriously golden brown and cooked through. Transfer to a paper towel-lined plate to rest, allowing any excess oil to drain off.
Step 5: Make the Hot Honey Sauce
While your chicken is sizzling, whip up the fiery drizzle that makes Hot Honey Chicken Tenders unforgettable. In a small saucepan, gently warm the honey, hot sauce, butter, and—if you dare—red pepper flakes. Stir until the butter melts and everything is silky and warm, just shy of bubbling. You can drizzle it right over or serve on the side for dunking (or both—no judgment here!).
How to Serve Hot Honey Chicken Tenders
Garnishes
Finishing touches are everything. Sprinkle your Hot Honey Chicken Tenders with a little extra red pepper, fresh chopped parsley, or even a scattering of flaky salt for an extra pop of color and flavor. A handful of thinly sliced pickles on the side isn’t just classic—with all that sweet heat, their briny crunch is the ultimate balance.
Side Dishes
Want to turn these tenders into a winning meal? Pair them with a crisp, tangy coleslaw, buttery biscuits, or a cooling side of potato salad. For an extra Southern vibe, baked mac and cheese or creamy grits work wonders alongside Hot Honey Chicken Tenders.
Creative Ways to Present
Hot Honey Chicken Tenders are just as fun at a party as they are at family dinner! Stack them high on a platter for sharing, or stuff them into warm biscuits with extra hot honey for a bold sandwich. They make killer wraps or bowl toppers, too—just toss over a salad with a drizzle of extra sauce.
Make Ahead and Storage
Storing Leftovers
Once cool, transfer leftover Hot Honey Chicken Tenders to an airtight container and store them in the refrigerator for up to 3 days. Keep the sauce separate if possible so the breading stays a bit more crisp.
Freezing
These tenders freeze beautifully! Lay them out on a baking sheet to freeze solid first, then transfer to freezer bags for up to 2 months. For best results, freeze without sauce and add fresh hot honey after reheating.
Reheating
To bring back the crispy magic, reheat tenders in a 400°F oven or air fryer until heated through and crunchy—about 10 minutes from the fridge or a bit longer from frozen. Zap the hot honey sauce briefly in the microwave or warm it on the stovetop before serving.
FAQs
How spicy are Hot Honey Chicken Tenders?
The beauty of these tenders is you totally control the burn. For milder heat, use less hot sauce and skip the red pepper flakes; crank it up if you love fire. The sweet honey helps balance the kick, so even spice-wary folks can usually enjoy them.
Can I bake or air fry Hot Honey Chicken Tenders?
Absolutely! For a lighter version, bake or air fry your coated tenders at 425°F for about 20 minutes, turning halfway. The texture changes slightly—less oily but still satisfyingly crispy—and they’re still perfect with plenty of hot honey.
What’s the best way to keep them crispy?
Don’t stack the finished tenders right away: let them rest in a single layer on a wire rack after frying. This keeps the bottom from steaming and the crust from going soggy. Add the sauce just before eating for maximum crunch!
Can I make Hot Honey Chicken Tenders gluten-free?
Yes! Swap the flour for a gluten-free all-purpose blend and make sure your cornstarch and hot sauce are certified gluten-free. The results are just as crave-worthy.
What are some fun ways to use leftovers?
Chop up leftover Hot Honey Chicken Tenders and toss into salads, tacos, or wraps for an easy, flavorful protein. They also make an amazing chopped chicken sandwich or can be diced and added to a spicy-sweet rice bowl.
Final Thoughts
There’s something so satisfying about hot, homemade chicken tenders with a sweet-and-spicy twist, and these Hot Honey Chicken Tenders deliver on every front. They’re crowd-pleasing, family-friendly, and endlessly customizable—give them a try, and watch how quickly they disappear!
Print
Hot Honey Chicken Tenders Recipe
- Total Time: 35 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Hot Honey Chicken Tenders are a perfect blend of crispy, juicy chicken tenders coated in a flavorful seasoned breading, served with a sweet and spicy hot honey sauce. They are a crowd-pleasing favorite for any meal or gathering.
Ingredients
For the Chicken Tenders:
- 1 1/2 lbs chicken tenders
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
For the Hot Honey Sauce:
- 1/2 cup honey
- 1–2 tbsp hot sauce (adjust to taste)
- 1 tbsp butter
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk and hot sauce. Add the chicken tenders, cover, and refrigerate for at least 30 minutes (or up to overnight for more flavor).
- Prepare the Breading: In another bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper.
- Fry the Chicken: Heat vegetable oil to 350°F. Dredge marinated chicken in the flour mixture and fry in batches until golden brown and cooked through.
- Make the Hot Honey Sauce: In a saucepan, warm honey, hot sauce, butter, and red pepper flakes until combined.
- Serve: Drizzle the hot honey sauce over the chicken tenders or serve on the side for dipping.
Notes
- Adjust the heat level by varying hot sauce and red pepper flakes.
- Delicious with pickles, coleslaw, or biscuits.
- For a baked version, air fry or bake at 425°F for 20 minutes, flipping halfway.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 520
- Sugar: 16g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
