Hot Honey Chicken Tenders
These crispy chicken tenders are soaked in buttermilk, coated in a flavorful spice blend, and finished with a sweet-and-spicy hot honey glaze.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.