Crispy, golden chicken tenders coated in a glossy hot honey glaze that perfectly balances sweetness and heat. These Hot Honey Chicken Tenders are crunchy on the outside, juicy inside, and ideal for quick dinners, game days, or crowd-pleasing snacks.
Ingredients
For the Chicken Marinade
500g chicken tenders (or chicken breast cut into strips)
240ml buttermilk (or milk + 1 tbsp lemon juice)
1tsp salt
0.5tsp black pepper
0.5tsp garlic powder
For the Crispy Coating
120g all-purpose flour
60g cornstarch
1tsp paprika
0.5tsp chili powder
0.5tsp onion powder
0.5tsp salt
For Frying
500ml vegetable oil (or sunflower oil)
For the Hot Honey Sauce
120ml honey
1–2tbsp hot sauce (adjust to taste)
1tbsp unsalted butter
0.5tsp chili flakes
0.5tsp apple cider vinegar
0.25tsp salt
Optional Garnish
1tbsp toasted sesame seeds
Fresh parsley (finely chopped)
Instructions
Marinate the Chicken
1
Place the chicken tenders in a bowl. Add buttermilk, salt, black pepper, and garlic powder. Mix well to ensure every piece is coated. Cover and let marinate for at least 15 minutes. This step keeps the chicken juicy and tender.
Prepare the Crispy Coating
2
In a wide bowl, combine flour, cornstarch, paprika, chili powder, onion powder, and salt. Mix thoroughly. The cornstarch helps create an extra-crispy crust.
Coat the Chicken
3
Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently so the coating sticks well. Place coated tenders on a tray and rest for 5 minutes to set the crust.
Fry the Chicken
4
Heat oil in a deep pan to 180°C. Fry the chicken tenders in batches for 4–5 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towels to drain excess oil.
Make the Hot Honey Sauce
5
In a small saucepan over low heat, add honey, butter, hot sauce, chili flakes, apple cider vinegar, and salt. Stir gently until the butter melts and the sauce becomes smooth. Do not boil.
Coat and Serve
6
Drizzle the hot honey sauce over the crispy chicken tenders or toss lightly to coat. Garnish with sesame seeds or parsley if desired. Serve immediately while hot and crunchy.
Note
For a lighter version, bake the chicken at 200°C for 20–22 minutes, flipping halfway.
Adjust heat by increasing or reducing hot sauce and chili flakes.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
The hot honey sauce can be made ahead and stored refrigerated for up to one week.
Keywords:
crispy chicken, sweet and spicy, quick dinner, family-friendly, crowd-pleaser