Print

Hot Honey Chicken Tenders Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thehungrymason.com/hot-honey-chicken-tenders-recipe-2/