These Hot Honey Chicken Tenders are seriously golden and crispy! A buttermilk marinade and buttermilk in the spiced flour dredge make for a chunky coating on the chicken that’s then tossed in ahot honey sauce perfect for game day!
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Give me fried chicken and I’m a happy girl. From our Spicy Fried Chicken to the Fried Chicken Sandwich in our cookbook, Eat With Us, there’s nothing quite like crispy, golden fried chicken. The ultimate comfort food, these crispy hot honey chicken tenders are a twist on this classic pub dish.
A twist on the classic pub dish, these hot honey chicken tenders are golden, crunchy, and packed with sweet and spicy flavor. The secret to their irresistible texture lies in the breading: a splash of buttermilk in the dredge creates flaky layers, while cornstarch ensures an ultra-crispy coating. Fry them in hot oil for a juicy interior and golden crust, then toss in a homemade hot honey sauce for the perfect balance of heat and sweetness.
A crowd-pleasing recipe that’s perfect for Super Bowl parties (try them along with our Vegetarian Lentil Nachos, Sweet and Salty Chex Mix, and our Old Fashioned Baked Mac and Cheese) or weeknight dinners with the kids—just adjust the heat level of the hot honey to suit your taste. Once you try these glazed chicken tenders, you’ll never want them any other way!
Why You’ll Love This Recipe
- It’s a crowd-pleaser: Serve these at any Super Bowl party or game day and watch them disappear. They’re sweet, spicy, and sure to impress kids (lower the hot honey heat if needed) and kids at heart adults.
- It’s incredibly crunchy: Buttermilk marinade and buttermilk in the dredge make for a chunky coating on the chicken that results in the perfect crunchy bite.
- It’s homemade: They’re a little more work but you can control the ingredients and you know what you’re frying it in. Plus, you can customize them to your liking, and they’re made with love.
Serve these crispy Hot Honey Chicken Tenders with our Oven-Baked French Fries, Sweet Potato Cornbread, House Salad, or Sweet Coleslaw for the ultimate saucy chicken tender dinner.
Ingredient List
- Chicken tenders: The best quality available to you, boneless and skinless.
- Buttermilk: Can be substituted with regular milk with a splash of vinegar.
- Garlic Powder: Ensure you use garlic powder, NOT garlic salt.
- Paprika: Adds a slightly sweet and peppery flavor to the chicken fingers.
- All-purpose flour: Preferred, but we’ve made fried chicken with whole wheat, bread, and pastry with similar results.
- Corn-starch: A secret weapon for deep frying, corn starch draws the moisture out of the breading resulting in extra crispy chicken tenders.
- Frying oil: We use peanut oil for frying, however, you can use any neutral oil with a high smoking point.
- Hot honey: Homemade hot honey is quick and simple to make on the fly, otherwise use storebought. Mike’s Hot Honey is a popular brand..
- Dipping sauce: Use hot honey on the side along with ranch dressing. Hot honey tenders taste amazing dipped in our Dill Pickle Ranch Dressing.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Chicken thighs: The best quality available to you, boneless and skinless, cut into nuggets or fingers.
- Buttermilk: Can be substituted with regular milk with a splash of vinegar.
- Garlic powder: Onion powder works in the recipe too, but if you have neither, the tenders will still taste great.
- Paprika: A small pinch of cayenne adds a little extra heat over paprika. A few dashes of hot sauce can also be used.
- Hot honey: You can’t make hot honey chicken tenders without hot honey, but this recipe can of course be adjusted to substitute the hot honey with a ton of variations, such as regular honey, hot sauce, Nashville hot, various seasonings, and more.
Recipe Steps: How to Make Hot Honey Chicken Tenders
1. Marinate the chicken.
Combine marinade ingredients in a bowl then add chicken tenders. Toss to coat the chicken and place in the fridge for at least two hours, but overnight is best.
2. Make the breading.
In a shallow bowl combine flour, cornstarch, salt, pepper, garlic powder, and paprika until all the ingredients are evenly distributed. Add the buttermilk and stir it into the flour until it’s completely absorbed and the flour has flakes throughout.
3. Dredge the chicken.
Press each chicken tender into the flour mixture, turning to coat all sides evenly. Gently press the breading onto the chicken to ensure it adheres well. Arrange the breaded chicken tenders on a wire rack or baking sheet for 10 minutes for the breading to set.
4. Fry the tenders.
Heat cooking oil to 350°F in a large, heavy pot or deep skillet over medium-high heat. Fry the tenders in batches for 3-4 minutes per side or until golden brown and crispy.
5. Toss in the chicken in hot honey.
Warm the hot honey and pour into the base of a medium bowl. Working in batches, generously drizzle the tenders with the hot honey and gently toss using your fingertips to coat the tenders on both sides. Optionally, you can arrange the tenders on a platter and drizzle with hot honey.
Chef’s Tips
- Money-Saving Tip: It’s more economical to purchase chicken breasts and make your own tenders. Start by laying the chicken breast flat on a cutting board. Gently pull the tender—a small, oblong strip of meat attached to the underside of the breast—away using your fingers. If needed, use a small, sharp knife to cut it free. Then, use a sharp chef’s knife to cut the remaining chicken breast into evenly sized strips, about ¾ to 1 inch wide.
- Dry the Chicken Before Frying: Allow the breaded chicken tenders to rest for 5–10 minutes before frying. This helps the breading set and prevents it from falling off during cooking.
- Use a Thermometer: For perfectly cooked and safe chicken tenders, use a thermometer. A candy thermometer ensures the frying oil stays at a consistent 350°F, while a meat thermometer confirms the chicken reaches an internal temperature of at least 165°F.
- Let Them Rest: After frying, place the chicken tenders on a wire rack to drain excess oil and cool slightly before serving. This keeps the coating crispy and prevents sogginess.
Make Ahead, Storage, and Freezing
Storage: Place fully cooled chicken tenders in an airtight container. Store them in the refrigerator for up to 3-4 days. Ensure they’re not stacked directly on top of each other. If stacking, place a paper towel between the layers to prevent them from getting soggy.
Freezing Before cooking: Bread the chicken tenders as usual, then lay them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. Transfer to a freezer-safe bag or container and store for up to 3 months. Cook from frozen by adding a few extra minutes to the cooking time.
Freezing After cooking: Let the tenders cool completely. Freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Reheat in an oven for the best texture.
Reheating in the oven: Preheat to 375°F. Arrange tenders on a wire rack over a baking sheet and heat for 10-12 minutes, flipping halfway. Reheating in the air fryer: Heat the tenders at 350°F for 3-5 minutes until hot and crispy.
Recipe FAQs
Yes, you can bake these honey chicken tenders in the oven. After breading and just before baking the tenders, brush them with olive oil or butter, ensuring they are well coated, then bake at 375°F for about 18 minutes, until cooked through.
Cut into the thickest part of a tender. The meat should be white or very faintly opaque, with no pink or translucent meat. Press the tender gently with a fork or knife. The juices should run clear. If they’re pink or cloudy, the chicken isn’t fully cooked.
Yes, increase the cooking time to 12-18 minutes, even longer depending on the size of the chicken. Always test the internal temperature with a meat thermometer.
Absolutely, after breading all the tenders once, you can dip them in the buttermilk marinade again and dredge again. This will give you an extra-thick, extra-crispy coating.
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Recipe Card
Hot Honey Chicken Tenders (Extra Crispy)
Crunchy, golden, and packed with flavor, these Crispy Homemade Chicken Tenders with Hot Honey are the ultimate comfort food. Marinated in buttermilk and perfectly seasoned, they’re fried to perfection and finished with a drizzle of sweet and spicy hot honey for an irresistible twist. Whether you’re cooking for a family dinner, game day, or simply craving a nostalgic treat, this recipe is a guaranteed crowd-pleaser. With tips for frying, baking, and even freezing, you’ll have delicious chicken tenders ready for any occasion!
Servings: 4 servings
Instructions
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In a bowl, combine the marinade ingredients, then add the chicken tenders. Toss to coat evenly, ensuring each piece is well covered. Cover the bowl and refrigerate for at least 2 hours, but for the best flavor, marinate overnight.
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In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika until evenly mixed. Pour in the buttermilk and stir until the flour absorbs the liquid, forming small flakes throughout the mixture.
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Take one chicken tender at a time and press it firmly into the breading mixture, ensuring all sides are coated evenly. Press gently to help the breading stick. Place the coated tenders on a wire rack or baking sheet and let them rest for 10 minutes to allow the breading to set.
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Heat cooking oil to 350°F in a large, heavy pot or deep skillet over medium-high heat. Fry the tenders in small batches for 3-4 minutes per side, or until golden brown, crispy, and fully cooked (internal temperature of 165°F). Avoid overcrowding the pan to maintain the oil’s temperature.
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Warm the hot honey and pour it into a medium bowl. Working in batches, drizzle the hot honey over the tenders or dip them directly into the honey, using your fingertips or tongs to coat both sides evenly. For a simpler option, arrange the tenders on a platter and drizzle the hot honey over the top.
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Serve the tenders immediately while they’re hot and crispy. Pair with extra hot honey for dipping or a side of ranch for a cooling contrast.
Recipe Notes
Money-Saving Tip: Save by using chicken breasts. Separate the tender from the underside and slice the rest into even strips, about ¾ to 1 inch wide.
Dry Before Frying: Let breaded tenders rest for 5-10 minutes before frying to help the breading stick.
Temperature Tips: Keep frying oil at 350°F and cook the chicken to an internal temperature of 165°F for best results.
Storage: Store cooled tenders in an airtight container in the fridge for up to 4 days. Place paper towels between layers to keep them crisp.
Reheating:
- Oven: Preheat to 375°F and heat tenders on a wire rack for 10-12 minutes.
- Air Fryer: Reheat at 350°F for 3-5 minutes.
Nutrition
Calories: 523kcal | Carbohydrates: 55g | Protein: 8g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 2117mg | Potassium: 186mg | Fiber: 2g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 0.02mg | Calcium: 99mg | Iron: 3mg
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