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.

Ingredients

Scale

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

Instructions

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.
Prepare the coating: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix well to evenly distribute the spices.
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.
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.
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.
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.
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