If you love easy finger foods that pack a punch, hot honey chicken tenders are the perfect choice. These chicken tenderloins are soaked in buttermilk to stay juicy, coated in a flavorful spice-infused flour, then fried until golden and crispy. They’re finished with a luscious, sweet-and-spicy hot honey glaze that brings just the right balance of heat and sweetness. This recipe is simple enough for weeknights but impressive enough for gatherings or game day snacks.
Ingredients for Hot Honey Chicken Tenders
To make this tasty dish, you’ll need the following ingredients:
- 1 lb chicken tenderloins (white tendons removed for tenderness)
- 2 cups buttermilk (for soaking and tenderizing)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (adds extra crunch)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 1/2 teaspoons salt (adjust to your taste)
- 1/4 teaspoon black pepper (for subtle heat)
- 1/2 cup hot sauce (choose your favorite variety)
- 1/2 cup honey (for that sweet counterbalance)
- Oil for frying (use a neutral oil with a high smoke point)
These ingredients work together to create a crispy coating and a sauce that complements the fried chicken perfectly. The spices give the flour mix a savory punch, while the hot honey sauce finishes it off with sweet heat.
How to Make Hot Honey Chicken Tenders
Start by preparing your spice blend. Mix salt, pepper, paprika, oregano, garlic powder, and onion powder in a small bowl. Set half of this mixture aside for the buttermilk soak.
In a large bowl, combine the chicken tenderloins with the buttermilk and half of the spice mix. Let the chicken soak for 20 minutes at room temperature. This step helps the chicken stay moist and infuses it with flavor.
Next, combine the flour, cornstarch, and the remaining spice mix in a large brown paper bag or a resealable plastic bag. This will be your coating mix.
Take each chicken tender from the buttermilk, allowing excess liquid to drip off, then place it in the flour mixture. Shake the bag gently to coat the tenders evenly. Make sure the chicken is fully covered in the flour blend; you shouldn’t see any meat peeking through. For extra crunch, repeat the coating process by dipping the chicken back in the buttermilk briefly and coating again.
Heat oil in a deep pan or fryer to about 350°F (175°C). Carefully fry the chicken tenders for about 3 minutes on each side until they’re golden brown and fully cooked. Place them on a wire rack or paper towels to drain excess oil.
While the chicken cooks, prepare your hot honey sauce. In a small saucepan, whisk together the hot sauce and honey over medium heat. Stir constantly and cook for 2-3 minutes until the mixture is smooth and slightly thickened.
Finally, toss the crispy chicken tenders in the hot honey sauce until they’re well coated. Serve immediately while they’re warm and sticky.
How to Serve Hot Honey Chicken Tenders
These tenders shine best when served fresh and hot. Arrange them on a platter with some extra hot honey sauce on the side for dipping. They pair wonderfully with crunchy celery sticks or carrot sticks, adding a refreshing contrast to the rich and spicy chicken.
For a full meal, serve the tenders alongside creamy coleslaw, pickles, or a simple green salad to balance the flavors. You can also offer a cool dipping sauce like ranch or blue cheese if you want a milder option to cut the heat.
These chicken tenders work well as a party appetizer, finger food at game day, or a fun weeknight dinner that the whole family will enjoy.
Expert Tips for Hot Honey Chicken Tenders
To get the crispiest coating, make sure your oil is at the right temperature before frying. If it’s too cool, the tenders will soak up too much oil and become greasy. Use a thermometer to keep the oil steady at 350°F.
Double coating the chicken is a key step for extra crunch. The first layer helps the second stick better and creates a thick, crunchy crust that holds up well when tossed in sauce.
Don’t skip the buttermilk soak. It’s essential for tender, juicy chicken and adds flavor right into the meat. If you don’t have buttermilk, you can mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Adjust the spice levels by choosing a milder or hotter hot sauce depending on your heat tolerance. If you like it sweeter, add a little more honey to the sauce.
After frying, placing tenders on a wire rack instead of paper towels helps keep the coating crispy because it allows air to circulate and prevents sogginess.
How to Store Hot Honey Chicken Tenders
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days.
To reheat, bake the tenders in a preheated oven at 350°F for about 10 minutes to restore crispiness. Avoid microwaving if possible, as this can make the coating soggy.
You can keep the hot honey sauce separate and add it fresh when reheating to keep the flavor bright and the coating crisp.
For longer storage, freeze cooked tenders in a sealed container or freezer bag for up to 1 month. Thaw them overnight in the fridge before reheating.
Variations of Hot Honey Chicken Tenders
Try mixing up the spices in your coating for new flavor twists. Adding cayenne pepper will increase the heat, or swap paprika for smoked paprika to add smoky notes.
Swap the hot sauce in the glaze with a sweet chili sauce or a sriracha-based sauce for different levels and types of heat.
For a healthier twist, you can bake the tenders instead of frying. Coat them as usual, then bake on a wire rack in the oven at 425°F for 20-25 minutes, flipping halfway through, until crispy.
If you want a more tangy flavor, add a splash of apple cider vinegar or lemon juice to the hot honey glaze.
For a crunchier texture, sprinkle some crushed nuts or sesame seeds over the tenders just before serving.
Frequently Asked Questions About Hot Honey Chicken Tenders
What kind of chicken should I use for hot honey chicken tenders?
You want to use chicken tenderloins because they are tender and cook quickly. Removing the white tendons makes the texture better and more enjoyable.
Can I make hot honey chicken tenders without buttermilk?
Yes, you can use a simple substitute by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes. This mimics buttermilk’s tenderizing effect.
How do I make the chicken tenders extra crispy?
Double coating the chicken with the flour mixture and cornstarch helps create a thick, crunchy crust. Also, make sure your frying oil is hot enough—around 350°F.
Is there a way to make this recipe less spicy?
Absolutely. Use a milder hot sauce or reduce the amount of hot sauce in the glaze and balance with extra honey for sweetness.
Can I bake hot honey chicken tenders instead of frying?
Yes. Baking is a great alternative for a lighter version. Bake at 425°F for 20-25 minutes on a wire rack and flip halfway to crisp up the coating.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Hot Honey Chicken Tenders
Equipment
- Deep Fryer or Deep Pan
Ingredients
- 1 lb chicken tenderloins (white tendons removed for tenderness)
- 2 cups buttermilk (for soaking and tenderizing)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (adds extra crunch)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 1/2 teaspoons salt (adjust to your taste)
- 1/4 teaspoon black pepper (for subtle heat)
- 1/2 cup hot sauce (choose your favorite variety)
- 1/2 cup honey (for that sweet counterbalance)
- oil for frying (use a neutral oil with a high smoke point)
Instructions
- In a small bowl, mix salt, pepper, paprika, oregano, garlic powder, and onion powder. Set half of this mixture aside for the buttermilk soak.
- In a large bowl, combine chicken tenderloins with buttermilk and half of the spice mix. Let soak for 20 minutes at room temperature.
- Combine flour, cornstarch, and remaining spice mix in a large brown paper bag or resealable plastic bag for coating.
- Take each chicken tender from the buttermilk, allowing excess liquid to drip off, then place in the flour mixture. Shake to coat evenly. For extra crunch, repeat the coating process.
- Heat oil in a deep pan or fryer to about 350°F (175°C). Fry the chicken tenders for about 3 minutes on each side until golden brown. Drain on a wire rack or paper towels.
- Prepare hot honey sauce by whisking together hot sauce and honey in a small saucepan over medium heat for 2-3 minutes until smooth.
- Toss the crispy chicken tenders in the hot honey sauce until well coated. Serve immediately while warm.
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