Hot Honey Chicken Tenders Recipe

Introduction

Hot Honey Chicken Tenders offer a perfect balance of crispy, juicy chicken with a sweet and spicy kick. This easy-to-make dish is great for a quick weeknight dinner or a crowd-pleasing appetizer. The combination of hot sauce, honey, and red pepper flakes adds just the right amount of heat and sweetness.

Ingredients

• 2½ pounds chicken tenderloins
• 1 cup buttermilk
• 1 cup flour
• 2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ¼ cup oil (your preferred cooking oil) + more as needed
• ¼ cup honey
• 1½ teaspoons hot sauce
• ¼ teaspoon red pepper flakes

Instructions

1. Step 1: Pour buttermilk over chicken tenderloins and stir to coat. Let them sit in the refrigerator while you prepare the coating and honey sauce.
2. Step 2: In a shallow dish, combine the flour, paprika, salt, and black pepper. Mix well.
3. Step 3: In a small bowl, whisk together honey, hot sauce, and red pepper flakes. Adjust the amount of hot sauce and flakes to your preferred heat level. Set aside.
4. Step 4: Remove the chicken from the buttermilk and coat each piece thoroughly with the flour mixture. Repeat until all tenderloins are coated.
5. Step 5: Heat oil in a large skillet over medium heat. Add chicken tenderloins in a single layer without crowding the pan. Cook 3-4 minutes on one side, then flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C). Adjust heat to medium-low if needed to prevent over-browning.
6. Step 6: Transfer cooked chicken to a paper towel-lined plate. Repeat with remaining chicken, adding more oil if the skillet dries out.
7. Step 7: Arrange all cooked chicken on a platter and drizzle with the hot honey sauce. Alternatively, serve the sauce on the side for guests to add as much as they like.

Tips & Variations

• Use a meat thermometer to ensure chicken is cooked perfectly without drying out.
• For extra crispiness, double dredge the chicken by dipping back into the buttermilk and flour mixture before frying.
• Swap hot sauce with sriracha or a chili garlic sauce for different flavor profiles.
• Add a sprinkle of chopped fresh herbs like parsley or cilantro just before serving to brighten the dish.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 350°F (175°C) to maintain crispiness. Keep the hot honey sauce separate and drizzle fresh before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken tenders instead of frying?

Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through until cooked through and crispy.

What type of honey works best for this recipe?

Any mild-flavored honey like clover or wildflower works well, allowing the hot sauce and spices to shine without overpowering sweetness.

Hot Honey Chicken Tenders Recipe

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★★★★★

5 from 107 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Crispy and juicy chicken tenders marinated in buttermilk, coated with a smoky paprika flour mixture, and pan-fried to perfection. These tenders are then drizzled with a sweet and spicy hot honey glaze made from honey, hot sauce, and red pepper flakes, delivering a perfect balance of heat and sweetness in every bite.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2½ pounds chicken tenderloins
• 1 cup buttermilk

Coating

• 1 cup flour
• 2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Cooking

• ¼ cup oil (plus more as needed; any preferred cooking oil)

Hot Honey Sauce

• ¼ cup honey
• 1½ teaspoon hot sauce
• ¼ teaspoon red pepper flakes

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Instructions

1. Marinate the chicken: Pour the buttermilk over the chicken tenderloins in a bowl and stir to coat all pieces evenly. Place the bowl in the refrigerator and let the chicken marinate while you prepare the coating and hot honey sauce.
2. Prepare the coating: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix well to evenly distribute the spices.
3. Make the hot honey sauce: In a small bowl, whisk together the honey, hot sauce, and red pepper flakes. Adjust the heat by adding more or less hot sauce and red pepper flakes according to your taste. Set this aside for serving.
4. Coat the chicken: Remove the chicken tenderloins from the buttermilk, letting excess drip off, then thoroughly coat each piece in the flour mixture. Ensure all sides are well covered. Repeat until all tenders are coated.
5. Heat the oil and fry the chicken: Add the oil to a large skillet and heat it over medium heat until hot. Arrange the chicken tenders in a single layer in the skillet without touching. Cook for 3-4 minutes, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp. Reduce heat to medium-low if necessary to avoid overcooking the exterior before the inside is done.
6. Drain and repeat: Transfer cooked chicken to a paper towel–lined plate to drain excess oil. Add more oil to the skillet if needed and continue frying the remaining chicken tenders in batches.
7. Serve with hot honey: Once all chicken tenders are cooked, arrange them on a serving platter and drizzle the prepared hot honey sauce over each piece. Optionally, allow guests to add additional hot honey to their preference.

Notes

• For extra crispiness, double dredge the chicken by dipping back into the buttermilk and flour mixture again before frying.
• If you prefer less heat, reduce or omit the hot sauce and red pepper flakes in the hot honey mixture.
• Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Can be served with ranch or blue cheese dressing for dipping.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in an oven or air fryer for best texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Chicken, Appetizer
• Method: Frying
• Cuisine: American

Keywords: hot honey chicken tenders, crispy chicken tenders, spicy chicken tenders, buttermilk chicken, pan-fried chicken, sweet and spicy chicken