The Best Hot Honey Chicken Tenders

Why You’ll Love This Recipe

I absolutely love these Hot Honey Chicken Tenders because they are the perfect balance of sweet heat and crunchy texture. They come together in under 30 minutes, making them a fantastic weeknight dinner or game day snack. The spicy honey glaze is incredibly addictive, and the chicken stays juicy on the inside while the coating stays perfectly crispy. This is the kind of recipe that feels special but is deceptively simple to make. For another great crispy chicken option, check out my Crispy Baked Chicken Tenders.

Ingredients

• 1 1/2 pounds chicken tenders (about 12 tenders)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/4 cup buttermilk
• 2 cups panko breadcrumbs
• Vegetable oil, for frying (about 2 cups)
• 1/2 cup honey
• 2 tablespoons hot sauce (such as Frank’s RedHot)
• 1 tablespoon unsalted butter
• 1/2 teaspoon red pepper flakes (optional)

Directions

Start by setting up your breading station. In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. In a second shallow bowl, whisk together the eggs and buttermilk until smooth. Place the panko breadcrumbs in a third shallow bowl.

Pat the chicken tenders dry with paper towels. Dredge each tender first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to help them adhere. Place the breaded tenders on a wire rack.

In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil to 350 degrees F (175 degrees C). Carefully fry the chicken tenders in batches, being careful not to overcrowd the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature of 165 degrees F). Transfer the cooked tenders to a paper towel-lined plate to drain.

While the chicken is frying, make the hot honey glaze. In a small saucepan over low heat, combine the honey, hot sauce, butter, and red pepper flakes (if using). Stir until the butter is melted and the sauce is smooth and warm. Once all the chicken is fried, toss the Hot Honey Chicken Tenders in the warm glaze until they are well coated. Serve immediately.

Servings and Timing

This recipe makes 4 servings. The total time from start to finish is about 30 minutes, with 15 minutes of active prep and 15 minutes of cooking time.

Variations

For a baked version, arrange the breaded tenders on a wire rack set over a baking sheet and spray generously with cooking spray. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes, flipping halfway through. You can also swap the chicken for shrimp to make hot honey shrimp. If you prefer a thicker glaze, let the honey mixture simmer for an extra minute or two until it reduces slightly. To make these dairy-free, use a dairy-free milk substitute in the egg wash and a plant-based butter in the glaze. For a more intense spicy kick, add a teaspoon of sriracha or a pinch of ghost pepper powder to the glaze.

Storage and Reheating

Store any leftover Hot Honey Chicken Tenders in an airtight container in the refrigerator for up to 3 days. To reheat and keep them crispy, the best method is to place them on a wire rack over a baking sheet and reheat in a 400 degree F (200 degree C) oven for 5 to 7 minutes. Avoid microwaving, as this will make the coating soggy. You can also reheat them in an air fryer at 375 degrees F (190 degrees C) for 3 to 4 minutes.

FAQs

Can I use chicken breasts instead of tenders?

Yes, you can. Simply cut boneless, skinless chicken breasts into strips of similar size to ensure even cooking. The breading and cooking instructions remain the same.

How do I make the glaze less spicy?

To make a milder glaze, reduce the amount of hot sauce and omit the cayenne pepper and red pepper flakes. You can also add a little more honey to balance the heat. The base of these Hot Honey Chicken Tenders is very forgiving.

What is the best oil for frying chicken tenders?

Vegetable oil, canola oil, or peanut oil are all excellent choices because they have a high smoke point and a neutral flavor, which lets the flavor of the Hot Honey Chicken Tenders shine. You can learn more about cooking oils on Wikipedia.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and use gluten-free panko breadcrumbs. All other ingredients are naturally gluten-free. For more ideas, check out my Gluten-Free Fried Chicken recipe.

What is the origin of hot honey?

Hot honey is a condiment made by infusing honey with chili peppers. It has become incredibly popular for its sweet and spicy kick. You can read more about the history of honey on Wikipedia. It adds the perfect finishing touch to these tenders.

Conclusion

I hope you enjoy making these Hot Honey Chicken Tenders as much as I do. They are a total crowd-pleaser and have become a staple in my kitchen. The combination of the crunchy panko coating and the sticky, spicy-sweet glaze is simply irresistible. Whether you serve them with ranch dressing, a side of fries, or a fresh salad, they are guaranteed to be a hit. Give them a try and let me know how they turn out for you.

The Best Hot Honey Chicken Tenders

Print Recipe

Discover the ultimate Hot Honey Chicken Tenders recipe with a sweet and spicy glaze. These are perfectly crispy, juicy, and ready in 30 minutes for an easy dinner.

• Author: CookingByNess
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Frying
• Cuisine: American

Ingredients

– 1 1/2 pounds chicken tenders
– 1 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 large eggs
– 1/4 cup buttermilk
– 2 cups panko breadcrumbs
– Vegetable oil, for frying
– 1/2 cup honey
– 2 tablespoons hot sauce
– 1 tablespoon unsalted butter
– 1/2 teaspoon red pepper flakes

Instructions

1. Set up three shallow bowls: one with seasoned flour, one with whisked eggs and buttermilk, and one with panko.
2. Dredge each chicken tender in flour, then egg mixture, then panko, pressing to adhere.
3. Heat 1 inch of oil in a skillet to 350 degrees F. Fry tenders in batches for 3-4 minutes per side until golden and cooked through.
4. In a small saucepan, combine honey, hot sauce, butter, and red pepper flakes. Warm over low heat until smooth.
5. Toss fried tenders in the warm glaze. Serve immediately.

Notes

For a baked version, place breaded tenders on a wire rack over a baking sheet, spray with oil, and bake at 425 degrees F for 15-20 minutes, flipping halfway.