Hot Honey Chicken Tenders
Crispy, juicy chicken tenders drizzled with a sweet and spicy honey glaze. Perfect as a snack, appetizer, or main dish that’s bursting with bold flavor.
Servings: 4
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
Instructions
- Prepare the Batter and Coating:
- Whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne until smooth. Pour into a shallow tray. Place panko breadcrumbs in a separate shallow tray.
- Coat the Chicken:
- Dip chicken into the batter, let excess drip off, then press into panko to coat. Repeat for all pieces.
- Fry the Chicken:
- Heat 1 inch of canola oil in a skillet to 365°F. Fry chicken in batches for 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
- Make the Hot Honey Sauce:
- In a saucepan, melt butter, then add honey, hot sauce, red pepper flakes, and vinegar. Simmer for 2–3 minutes until slightly thickened.
- Serve:
- Drizzle hot honey sauce over tenders, garnish with chopped parsley, and serve immediately.
Notes
To reheat and keep crispy, use an oven or air fryer—avoid microwaving.
Serve with ranch, blue cheese, or a side of coleslaw and fries.
Sauce can be stored separately in the fridge for up to 5 days.