Hot Honey Chicken Tenders

When it comes to crave-worthy comfort food, few things hit the spot like crispy, golden chicken tenders. But when you take those tender, juicy strips of chicken and hit them with a drizzle of homemade hot honey sauce—well, now you’re talking flavor on a whole new level. This recipe for Hot Honey Chicken Tenders brings together the perfect balance of crispy texture, juicy meat, and a sweet-heat glaze that makes every bite unforgettable.

Whether you’re serving these up for game day, a family dinner, or just treating yourself to something special, these hot honey tenders are bound to become a favorite.

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Why You’ll Love This Recipe

• Crispy coating: The combo of panko breadcrumbs and a seasoned batter gives these tenders a satisfying crunch with every bite.
• Juicy and tender chicken: A buttermilk marinade ensures the chicken stays moist and flavorful.
• Bold hot honey glaze: Sweet honey meets a kick of heat for a sauce that’s finger-licking good.
• Great for any occasion: Perfect for game day, parties, or an elevated weeknight dinner.
• Customizable spice: Adjust the heat by playing with the cayenne, hot sauce, and red pepper flakes.

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Ingredients

For the Chicken Tenders:

• 1½ lbs boneless, skinless chicken tenderloins
• 1 cup buttermilk
• ¾ cup all-purpose flour
• ½ cup cornstarch
• 1 large egg, at room temperature
• 1 tablespoon Sriracha
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (optional)
• 2 cups plain panko breadcrumbs
• Canola oil, for frying
• Fresh chopped parsley, for garnish

For the Hot Honey Sauce:

• ½ cup honey
• 2 tablespoons hot sauce (like Frank’s RedHot)
• 2 tablespoons unsalted butter
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon apple cider vinegar

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Step-by-Step Instructions

1. Prepare the Batter and Coating Trays

Start by making your seasoned batter. In a mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne until smooth. Pour the mixture into a shallow dipping tray or dish.

In a separate shallow tray, spread out the panko breadcrumbs evenly.

Check out the Trays I Used:

2. Coat the Chicken

Take one piece of chicken at a time and dip it into the batter tray, making sure it’s fully coated. Let any excess batter drip off before transferring it to the panko tray. Gently press the breadcrumbs onto the chicken so they adhere well on all sides. Place each coated tender on a clean plate and repeat with the remaining pieces.

3. Fry the Chicken

Heat about 1 inch of canola oil in a large skillet over medium-high heat. Once the oil reaches 365°F, carefully add the chicken in batches—don’t overcrowd the pan. Fry each tender for about 2 to 3 minutes per side, or until golden brown and cooked through. The internal temperature should read 165°F. Transfer the cooked tenders to a paper towel-lined plate to drain excess oil.

4. Make the Hot Honey Sauce

While the chicken is frying, prepare the hot honey glaze. In a small saucepan, melt the butter over medium heat. Stir in the honey, hot sauce, red pepper flakes, and apple cider vinegar. Allow the sauce to simmer for 2 to 3 minutes until slightly thickened and well blended.

5. Serve

Drizzle the warm hot honey sauce generously over the freshly fried tenders. Garnish with chopped parsley for a fresh pop of color. Serve hot with your favorite dipping sauces and sides.

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Expert Tips and Tricks

• Double-dip for extra crunch: For an even crispier crust, you can dip the tenders in the batter and panko twice.
• Use a thermometer: To avoid overcooked or undercooked chicken, use a meat thermometer to ensure it hits 165°F inside.
• Drain properly: Set fried tenders on a wire rack over a baking sheet instead of paper towels to keep the crust from getting soggy.
• Customize your heat: Add more cayenne to the batter or red pepper flakes to the sauce if you like it extra spicy.
• Make it ahead: You can prep and bread the tenders a few hours ahead and keep them in the fridge until ready to fry.

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Variations

• Air Fryer Version: Cook the breaded tenders in an air fryer at 400°F for 10–12 minutes, flipping halfway.
• Baked Option: Bake on a wire rack at 425°F for 20–25 minutes until crispy and golden.
• Buffalo Tenders: Swap the hot honey for a classic buffalo sauce for a tangy, spicy twist.
• Chicken Bites: Cut the tenderloins into smaller nuggets for a great party snack or kid-friendly meal.
• Add herbs to breadcrumbs: Mix in dried oregano, thyme, or smoked paprika for more flavor.
• Spicy Mayo Dip: Pair with a blend of mayo, Sriracha, and lemon juice for dipping.

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What to Serve with Hot Honey Chicken Tenders

• Creamy coleslaw
• Mac and cheese
• Sweet potato fries
• Buttermilk biscuits
• Pickles
• Roasted corn
• Garlic mashed potatoes
• Cornbread
• Ranch or blue cheese dressing
• Fresh green salad

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Storage Tips

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to keep the coating crispy. The hot honey sauce can be stored in a separate container in the fridge and reheated gently before using again.

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For Feeding a Crowd

This recipe serves about 4 people, but you can easily scale it up. For a party or family gathering, double or triple the ingredients. Keep cooked tenders warm in a low oven (around 200°F) while you finish frying in batches.

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Make Ahead Instructions

To save time, bread the tenders up to 4 hours in advance and store them on a baking sheet in the fridge. The hot honey sauce can be made ahead and reheated gently on the stove or in the microwave just before serving.