Introduction

Hot Honey Chicken Tenders offer a perfect balance of sweet and spicy flavors, wrapped in a crispy coating. This easy-to-make dish is great for a quick dinner or a crowd-pleasing appetizer.

Hot Honey Chicken Tenders Recipe - Recipe Image

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), plus more as needed
¼ cup honey
1½ teaspoons hot sauce
¼ teaspoon red pepper flakes

Instructions

Step 1: Pour buttermilk over the chicken tenderloins and stir to coat them evenly. Let the chicken marinate in the refrigerator while you prepare the coating and hot honey sauce.
Step 2: In a shallow dish, combine the flour, paprika, salt, and black pepper. Mix well to create the coating mixture.
Step 3: In a small bowl, whisk together the honey, hot sauce, and red pepper flakes. Adjust the hot sauce and red pepper flakes to your preferred level of heat. Set the sauce aside.
Step 4: Remove chicken from the buttermilk, allowing any excess to drip off. Coat each tenderloin liberally with the flour mixture, ensuring all sides are covered. Repeat with all pieces.
Step 5: Heat oil in a large skillet over medium heat. Once the oil is hot, add the chicken tenders in a single layer without crowding the pan. Cook for 3-4 minutes, then flip and continue cooking until the chicken reaches an internal temperature of 165˚F, about 4-5 minutes. Remove cooked tenders to a paper towel-lined plate. Reduce heat to medium-low if needed to avoid overcooking the outside while the inside cooks.
Step 6: Repeat cooking with remaining chicken, adding more oil if the skillet becomes dry. Once all chicken tenders are cooked, arrange them on a serving platter and drizzle the hot honey sauce over each piece. Alternatively, serve the sauce on the side for guests to add as they like.

Tips & Variations

For extra crispiness, double coat the chicken by dipping it back into the buttermilk and then again in the flour mixture before frying.
Adjust the amount of hot sauce and red pepper flakes in the honey sauce to suit your preferred spice level.
Try using smoked paprika for a deeper, smoky flavor.
Serve with a cooling dip, such as ranch or blue cheese, to balance the heat.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375˚F oven for 8-10 minutes or in an air fryer to help retain crispiness. Avoid microwaving to prevent sogginess. Keep the hot honey sauce separate and drizzle over the chicken after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute regular flour with a gluten-free all-purpose flour blend. Make sure your other ingredients, such as hot sauce and spices, are gluten-free as well.

Can I bake the chicken tenders instead of frying?

Absolutely! Bake the coated chicken tenders on a greased baking sheet at 400˚F for about 20-25 minutes, flipping halfway through, until golden and cooked through. Then drizzle with hot honey sauce before serving.

Hot Honey Chicken Tenders Recipe

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★★★★★

4.7 from 55 reviews

These Hot Honey Chicken Tenders are crispy, juicy chicken tenderloins coated in a flavorful flour and spice mix, then pan-fried to golden perfection and drizzled with a sweet and spicy hot honey glaze. The balance of spicy heat, sweetness, and savory notes makes this an irresistible appetizer or main dish that’s quick to prepare and perfect for sharing.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Marinade

2½ pounds chicken tenderloins
1 cup buttermilk

Coating

1 cup all-purpose flour
2 tablespoons paprika
2 teaspoons salt
1 teaspoon ground black pepper

Cooking Oil

¼ cup oil (plus more as needed; use your preferred cooking oil)

Hot Honey Sauce

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

Instructions

Marinate Chicken: Pour the buttermilk over the chicken tenderloins and stir to coat evenly. Place the marinated chicken in the refrigerator and let it sit while you prepare the flour coating and hot honey sauce. This step helps tenderize the chicken and adds flavor.
Prepare Flour Mix: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix thoroughly to create an even coating for the chicken.
Make 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 preferences. Set aside for serving.
Coat Chicken: Remove the chicken tenderloins from the buttermilk, allowing any excess to drip off. Dredge each piece liberally in the seasoned flour mixture, ensuring an even coating on all sides. Repeat for all pieces.
Heat Oil: Add the oil to a large skillet and heat over medium heat until hot but not smoking. Proper oil temperature ensures a crispy crust without burning.
Fry Chicken: Place the coated chicken tenders in a single layer in the skillet without overcrowding. Cook for 3-4 minutes on one side, then flip and cook for an additional 4-5 minutes until the internal temperature reaches 165˚F and the exterior is golden brown. Adjust heat to medium-low if the chicken is browning too quickly to prevent burning.
Drain and Repeat: Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Repeat the frying process with remaining chicken, adding more oil as necessary to maintain proper frying conditions.
Serve with Hot Honey: Arrange all cooked chicken tenders on a serving platter. Drizzle the prepared hot honey sauce evenly over the chicken. Optionally, serve additional sauce on the side so guests can add more to taste.

Notes

For best results, use fresh chicken tenderloins that are similar in size to ensure even cooking.
Adjust the heat level of the hot honey sauce by modifying the amount of hot sauce and red pepper flakes.
Use a thermometer to confirm the chicken reaches 165˚F internally for safe consumption.
If you prefer a crispier coating, double dredge the chicken by dipping back into the buttermilk and flour mixture again before frying.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven to maintain crispiness.

Keywords: chicken tenders, hot honey chicken, spicy chicken, fried chicken, sweet and spicy chicken, appetizer, main dish