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Irresistible Hot Honey Chicken Tenders

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Crispy chicken tenders coated in a sweet and spicy hot honey glaze, perfect for quick weeknight dinners or crowd-pleasing appetizers.

Ingredients

Scale
  • 1.5 pounds fresh chicken tenders, trimmed of excess fat
  • 1 cup all-purpose flour (120 grams)
  • 1/2 cup cornstarch (60 grams)
  • 2 large eggs, beaten, room temperature
  • 3/4 cup buttermilk (180 ml) or milk plus 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups vegetable oil (480 ml) for frying (canola or peanut oil recommended)
  • 1/2 cup pure honey (120 ml)
  • 2 tablespoons hot sauce (30 ml), Louisiana-style recommended
  • 1 teaspoon fresh lemon juice

Instructions

  1. Rinse and pat dry 1.5 pounds of chicken tenders. Trim any excess fat for even cooking.
  2. In a large bowl, whisk together 2 beaten eggs and 3/4 cup buttermilk. Let buttermilk come to room temperature for best coating adhesion.
  3. In another bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper (optional).
  4. Dip each chicken tender first into the wet mixture, letting excess drip off, then dredge in the dry mix. For extra crispiness, double dip by dipping back into the egg mixture and again in the dry mixture. Press the flour mixture gently onto the chicken to form a crust.
  5. Pour 2 cups vegetable oil into a deep fryer or heavy skillet and heat to 350°F–375°F (175°C–190°C). Use a thermometer to maintain temperature. Fry in batches to avoid overcrowding.
  6. Carefully place tenders into hot oil and cook about 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs or a slotted spoon to turn gently.
  7. Transfer fried tenders to a wire rack set over a baking sheet to drain and rest for a few minutes.
  8. In a small saucepan, gently warm 1/2 cup honey with 2 tablespoons hot sauce and 1 teaspoon fresh lemon juice. Stir until combined and remove from heat.
  9. Toss the warm chicken tenders in the hot honey glaze until evenly coated. For extra sticky goodness, spoon additional glaze over tenders before serving.

Notes

Use a cooking thermometer to maintain oil temperature between 350°F and 375°F for crispy, non-greasy tenders. Double dredging locks in moisture and creates extra crunch. Rest tenders on a wire rack instead of paper towels to keep coating crispy. Warm the honey glaze gently without boiling to preserve flavor. For gluten-free, substitute flour and cornstarch with gluten-free blends. For dairy-free, use almond or coconut milk with vinegar instead of buttermilk.

Nutrition

Keywords: hot honey chicken tenders, crispy chicken, sweet and spicy chicken, fried chicken tenders, easy chicken recipe, weeknight dinner, appetizer

Find it online: https://blairrecipes.com/irresistible-hot-honey-chicken-tenders-recipe-easy-5-step-guide-for-crispy-perfection/