When you’re craving something crispy, flavorful, and satisfying, hot honey chicken tenders are the answer. This dish gives you the best of both worlds—crispy golden breading on the outside and juicy, tender chicken inside. Once coated in a glossy hot honey glaze, each piece bursts with a combination of sweet heat that keeps you coming back for more.
Why We Love This Hot Honey Chicken Tenders Recipe
This recipe stands out because it transforms a comfort food classic into something extra special. You already know chicken tenders are a crowd favorite, but when you add the layer of hot honey, the flavor becomes unforgettable.
Here’s why you’ll love making this dish:
- Crispy and crunchy coating: The combination of flour, cornstarch, and spices creates a golden crust that stays crisp even after saucing.
- Juicy, tender meat: The buttermilk marinade ensures your chicken stays moist while infusing it with rich flavor.
- Sweet and spicy balance: The hot honey glaze offers just the right amount of heat with a touch of sweetness, making every bite irresistible.
- Versatile serving options: These tenders work for dinner, parties, or meal prep. Pair them with sides, tuck them into sandwiches, or serve them with dipping sauces.
- Better than takeout: Homemade means you control the ingredients, seasonings, and level of heat.
Cooking hot honey chicken tenders at home not only saves you money but also gives you the satisfaction of creating something delicious from scratch. Once you try them, you’ll want to keep this recipe in your regular rotation.
Ingredients about Hot Honey Chicken Tenders
To get the best results, you’ll want to prepare three components: the marinade, the breading, and the sauce. Each part contributes to the final flavor and texture.
For the Marinade:
- 2 pounds chicken tenders
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce
- ¼ cup white distilled vinegar
- 5 garlic cloves, finely minced
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
For the Breading:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 2 teaspoons paprika
- 3 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 4 large eggs
- ½ cup buttermilk
- Oil for frying
For the Sauce:
- 1 cup honey
- 2 teaspoons hot sauce
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons white distilled vinegar
- ½ stick unsalted butter
How to Make Hot Honey Chicken Tenders Directions
Making hot honey chicken tenders is all about building layers of flavor and texture. Each step—from marinating to breading, frying, and saucing—contributes to the final bite. Here’s a breakdown of the process so you can nail it every time.
Step 1: Marinate the Chicken
Start by preparing the marinade. In a large mixing bowl, combine the buttermilk, hot sauce, vinegar, minced garlic, salt, and pepper. Whisk everything together until smooth. Add the chicken tenders, making sure each piece is coated. Cover the bowl and refrigerate for at least two hours, but ideally up to 24 hours. The longer the chicken rests in the marinade, the more tender and flavorful it becomes.
Step 2: Prepare the Breading Station
You’ll need two shallow bowls or pans for breading. In one, whisk together the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, two teaspoons of salt, and half a teaspoon of pepper. In the second bowl, whisk the eggs with buttermilk, along with the remaining teaspoon of salt and half teaspoon of pepper. This setup ensures your chicken will have a crispy, well-seasoned coating.
Step 3: Heat the Oil
In a large, heavy-bottomed pot, add enough oil to fill it halfway. Heat the oil over medium-low until it reaches 375°F. Once you start frying, the temperature will drop slightly to around 350°F—perfect for chicken tenders. A kitchen thermometer helps you maintain consistency.
Step 4: Bread the Chicken
Remove a few tenders from the marinade at a time, letting any excess drip off. Dredge each tender in the seasoned flour, pressing down to make sure the coating sticks. Shake off the extra, then dip the tender into the egg mixture. Let the excess egg drip off, then coat it again in the flour mixture, pressing firmly. Place the breaded tenders on a wire rack set over a baking sheet. Allow them to rest for about 15 minutes; this step helps the coating adhere better when frying.
Step 5: Fry the Tenders
Working in small batches of four to six tenders, carefully lower the chicken into the hot oil. Fry for about 3 ½ to 4 minutes, turning halfway through to ensure even browning. The tenders should be golden brown, crunchy, and cooked to an internal temperature of 165°F. Transfer them to a clean wire rack to drain while you fry the remaining batches.
Step 6: Make the Hot Honey Sauce
While the chicken is cooking, prepare the sauce. In a small saucepan over medium-low heat, combine honey, hot sauce, crushed red pepper, cayenne, vinegar, and butter. Stir until the butter melts and everything blends into a smooth glaze. Keep the sauce warm until the chicken is ready.
Step 7: Coat and Serve
Once all the tenders are fried, brush or drizzle the hot honey sauce over both sides. The sticky glaze clings beautifully to the crispy coating, adding sweetness and heat. Serve immediately while hot, with dipping sauces like ranch, honey mustard, or blue cheese if you like extra variety.
How to Serve Hot Honey Chicken Tenders
Hot honey chicken tenders are versatile, so you can serve them in many ways depending on the occasion.
- Classic dinner: Pair them with fries, coleslaw, or cornbread for a complete meal.
- Party platter: Arrange the tenders on a large serving board with different dipping sauces so guests can grab and go.
- Sandwich style: Layer the tenders inside a toasted bun with pickles and lettuce for a crispy chicken sandwich.
- Salad topping: Chop the tenders and place them over a green salad for added crunch and flavor.
- Kids’ favorite: Serve them with mac and cheese or roasted vegetables for a kid-friendly meal that adults also enjoy.
The beauty of this dish is how adaptable it is. Whether you want comfort food, party food, or something in between, hot honey chicken tenders fit the bill.
Expert Tips: Hot Honey Chicken Tenders
- Don’t skip the marinade: Even a quick two-hour soak makes a big difference in tenderness and flavor.
- Maintain oil temperature: Keep the oil between 350–375°F for perfectly fried chicken. If it’s too hot, the coating will burn before the inside cooks. Too cool, and the tenders absorb excess oil.
- Rest before frying: Letting the breaded chicken rest for 10–15 minutes ensures the coating sticks and crisps up beautifully.
- Batch fry wisely: Avoid overcrowding the pot. Frying too many pieces at once drops the oil temperature and results in soggy chicken.
- Use a thermometer: Always check for 165°F internal temperature to guarantee juicy, safe-to-eat chicken.
- Sauce just before serving: For maximum crunch, wait until the tenders are fried and drained before adding the hot honey glaze.
How to Store Hot Honey Chicken Tenders
If you have leftovers, let the tenders cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. To reheat, arrange them on a wire rack set over a baking sheet and warm in a 375°F oven for about 15 minutes, or until heated through. If you made extra hot honey sauce, warm it gently on the stovetop and brush it on before serving.
Variation of Hot Honey Chicken Tenders
- Oven-baked version: Instead of frying, bake the breaded tenders at 425°F for 18–20 minutes, flipping halfway through. You’ll get a lighter, less greasy option.
- Air fryer tenders: Cook breaded chicken at 375°F for 12–14 minutes, flipping halfway. This method gives you crunch with less oil.
- Different spice levels: Adjust the amount of hot sauce, cayenne, and red pepper flakes in the glaze to make it milder or hotter.
- Glaze swap: Try maple syrup or agave instead of honey for a different sweetness profile.
- Protein alternative: Swap chicken for turkey cutlets or even firm tofu for a vegetarian twist.
Experimenting with variations helps you keep the recipe exciting and tailored to your taste.
FAQ: Hot Honey Chicken Tenders
Can I make hot honey chicken tenders ahead of time?
Yes. Fry the tenders and store them without sauce. Reheat in the oven before adding hot honey so they stay crisp.
How spicy are hot honey chicken tenders?
The heat level depends on how much cayenne, hot sauce, and red pepper flakes you use. You can easily adjust it to be mild or extra hot.
What’s the best oil for frying chicken tenders?
Neutral oils like vegetable, canola, or peanut oil work best because they handle high heat and don’t overpower the flavor.
Can I freeze hot honey chicken tenders?
Yes, after frying, let them cool completely. Place them on a tray to freeze individually, then transfer to a bag. Reheat directly in the oven from frozen.
What sides go best with hot honey chicken tenders?
Popular sides include fries, potato wedges, cornbread, coleslaw, or roasted vegetables. They also pair well with light salads to balance the richness.
Hot Honey Chicken Tenders
Equipment
- Mixing Bowls:
- Frying pot or deep fryer
- Wire Rack
- Thermometer
Ingredients
- 2 pounds chicken tenders
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
- 1/4 cup white distilled vinegar
- 5 cloves garlic finely minced
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 2 teaspoons paprika
- 3 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 4 large eggs
- 1/2 cup buttermilk
- Oil for frying
- 1 cup honey
- 2 teaspoons hot sauce
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons white distilled vinegar
- 1/2 stick unsalted butter
Instructions
- In a large bowl, whisk together buttermilk, hot sauce, vinegar, minced garlic, salt, and pepper. Add chicken tenders and coat well. Cover and refrigerate for at least 2 hours, ideally up to 24 hours.
- Prepare two shallow bowls: one with flour, cornstarch, baking powder, garlic granules, onion granules, paprika, salt, and pepper mixed together. The other with whisked eggs and buttermilk.
- Heat oil in a heavy-bottomed pot to 375°F. Maintain oil temperature around 350°F while frying.
- Remove chicken from marinade, letting excess drip off. Dredge in the flour mixture, dip in the egg mixture, and coat again in the flour mixture. Let rest on a wire rack for 15 minutes.
- Fry the chicken tenders in batches for 3 ½ to 4 minutes until golden brown and cooked to an internal temperature of 165°F. Transfer to a wire rack to drain.
- In a small saucepan, combine honey, hot sauce, crushed red pepper, cayenne, vinegar, and butter. Heat until melted and smooth.
- Brush or drizzle the hot honey sauce over the fried chicken tenders. Serve immediately with dipping sauces if desired.
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