If you’re looking for that perfect balance of sweet, spicy, and crispy, you’re going to fall head over heels for this Crispy Hot Honey Chicken Tenders Recipe. Imagine tender chicken breasts coated in a flawlessly crunchy crust, then drizzled with luscious hot honey that adds a fiery kick with every bite. It’s the kind of dish that feels like a warm hug on a plate, irresistible for weeknight dinners or sharing with friends on game day. Trust me, once you try these tenders, they’ll quickly become a staple in your recipe rotation.
Ingredients You’ll Need
The secret to these chicken tenders lies in their straightforward yet perfectly balanced ingredients. Each one plays an essential role, whether it’s building the crispy coating, amplifying flavor, or delivering that signature sweet-spicy punch that defines this dish.
- 1.5 lbs Boneless, Skinless Chicken Breasts: Opt for 3-4 breasts to get tender, juicy meat perfect for cutting into tenders.
- 1 cup All-Purpose Flour: This forms the base of the coating, locking in moisture and helping create that golden crust.
- 0.5 cup Cornstarch: A small but mighty addition that makes the coating extra crispy and light.
- 2 large Eggs: Acts as the sticky binder to keep flour and cornstarch clinging beautifully to the chicken.
- 1 teaspoon Garlic Powder: Adds a subtle, savory depth that brightens up the seasoned coating.
- 1 teaspoon Smoked Paprika: Brings a smoky warmth that complements the hot honey glaze perfectly.
- Salt and Pepper: Simple but crucial for seasoning—never underestimate their power!
- 0.5 cup Hot Honey: The star of the show, providing a sticky, spicy-sweet finishing drizzle that will crave your attention.
- 0.5 inch Canola or Vegetable Oil: For frying; peanut oil is a great substitute if you want a touch of extra flavor.
How to Make Crispy Hot Honey Chicken Tenders Recipe
Step 1: Prep the Chicken
Start by slicing your chicken breasts into long, even strips. This ensures each tender cooks evenly and gets that perfect crispy coating on every side. Pat the pieces dry with paper towels to help the breading stick better and to avoid splattering during frying.
Step 2: Mix the Dry Ingredients
In a shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. The blend of cornstarch with flour is what guarantees that irresistible crunchy texture, while the spices inject warmth and flavor right into the crust.
Step 3: Prepare the Egg Wash
Beat the eggs in a separate bowl until smooth. This will be your glue that holds the flour mixture firmly onto the chicken strips, making sure every tender comes out perfectly coated and crispy.
Step 4: Coat the Chicken
Dip each chicken strip into the egg wash, then dredge it in the flour mixture, pressing gently to adhere the crust well. Place the coated tenders on a plate or tray ready for frying. The careful layering is key to achieving that signature crunch that defines this Crispy Hot Honey Chicken Tenders Recipe.
Step 5: Fry the Tenders
Heat canola or vegetable oil in a deep skillet over medium-high heat until shimmering. Fry the chicken tenders in batches, avoiding overcrowding, for about 3 to 4 minutes per side or until gorgeously golden brown and cooked through. Drain on paper towels to remove excess oil.
Step 6: Drizzle with Hot Honey
Warm your hot honey slightly to make it drizzly, then generously spoon it over the freshly fried tenders. The honey’s spice marries beautifully with the savory, crunchy tenders, creating that must-try flavor combo.
How to Serve Crispy Hot Honey Chicken Tenders Recipe
Garnishes
Sprinkle freshly chopped parsley or thinly sliced green onions on top for a pop of color and freshness that elevates the dish visually and flavor-wise. A pinch of sesame seeds can also add a subtle nutty crunch.
Side Dishes
These chicken tenders are amazing alongside classic sides like crispy French fries or crunchy celery sticks. For a lighter option, pair with a tangy coleslaw or crisp garden salad to complement the richness with some fresh, crisp textures.
Creative Ways to Present
For a fun twist, serve your chicken tenders on skewers drizzled with extra hot honey for easy party platters. You can also turn them into sliders using mini buns with pickles and a smear of mayonnaise, perfect for game nights or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover tenders in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, separate layers with parchment paper and avoid sealing in moisture.
Freezing
If you want to save them longer, flash freeze the tenders on a baking sheet first, then transfer to a freezer-safe bag or container. Properly frozen, they’ll last up to 2 months without losing flavor or texture.
Reheating
The best way to reheat these tenders while keeping them crispy is in a preheated oven or air fryer at 375°F for about 8-10 minutes. Avoid microwaving unless you’re okay with softer breading, as the heat can make it soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can add extra juiciness and flavor. Just adjust cooking time slightly, as thighs tend to cook a bit faster and sometimes need a little more crisping.
Is there a way to make this recipe gluten-free?
Yes, simply swap the all-purpose flour for a gluten-free flour blend. Make sure your cornstarch and other ingredients are also labeled gluten-free to keep it safe.
How spicy is the hot honey in this recipe?
The heat level can vary depending on the brand or type of hot honey you choose. If you prefer milder heat, use less honey or balance it with a bit of regular honey. For more kick, use a spicier variety or add a dash of cayenne to the flour mix.
Can I bake these tenders instead of frying?
You can bake them at 425°F on a wire rack over a baking sheet for about 20-25 minutes, flipping halfway through for even crispiness. The texture will be slightly different but still delicious.
What is the best way to make the hot honey at home?
To make your own hot honey, gently warm honey with red pepper flakes for 10-15 minutes, then strain out the flakes or leave them in for extra heat. This homemade version lets you control the spice and sweetness perfectly.
Final Thoughts
I can’t recommend this Crispy Hot Honey Chicken Tenders Recipe enough for anyone craving a dish that’s bursting with flavor and texture in every bite. It’s straightforward, unbelievably tasty, and incredibly rewarding to make at home. Pull out your skillet, have your honey ready, and treat yourself to a plate of pure crispy, spicy, sweet joy—you’re going to love every second of it!
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Crispy Hot Honey Chicken Tenders Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings, 4 tenders each
- Category: Chicken
- Method: Frying
- Cuisine: American
Description
These Crispy Hot Honey Chicken Tenders combine a perfectly crunchy coating with a sweet and spicy hot honey glaze, creating an irresistible dish that’s quick to prepare and sure to satisfy your cravings. Juicy chicken tenderloins are dredged in a seasoned flour and cornstarch mixture, fried to golden perfection, and then drizzled with a tantalizing hot honey sauce—a delicious blend of heat and sweetness.
Ingredients
Chicken and Coating
- 1.5 lbs Boneless, Skinless Chicken Breasts (Use 3–4 breasts for tender and juicy tenders.)
- 1 cup All-Purpose Flour (Can substitute with gluten-free flour.)
- 0.5 cup Cornstarch (Enhances the crispiness.)
- 2 large Eggs (Can use a flax egg or aquafaba for an egg-free version.)
- 1 teaspoon Garlic Powder (Fresh garlic can be used as a substitute.)
- 1 teaspoon Smoked Paprika (Regular paprika can work in a pinch.)
- Salt, to taste (Essential for seasoning.)
- Pepper, to taste (Essential for seasoning.)
Sauce and Cooking Oil
- 0.5 cup Hot Honey (Adjust according to your heat preference.)
- 0.5 inches Canola or Vegetable Oil (Peanut oil can add flavor.)
Instructions
- Prepare the Chicken Tenders: Slice the boneless, skinless chicken breasts into tender-sized strips, aiming for uniform thickness to ensure even cooking.
- Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Stir well to evenly distribute the seasonings.
- Beat the Eggs: In a separate shallow bowl, whisk the two large eggs until smooth, which will act as the binding agent for the coating.
- Coat the Chicken: Dip each chicken tender first into the beaten eggs, shaking off any excess, then dredge thoroughly in the dry flour and cornstarch mixture. Ensure each piece is fully coated for maximum crispiness.
- Heat the Oil: Pour about 0.5 inches of canola or vegetable oil into a large skillet or frying pan and heat over medium-high heat until shimmering but not smoking, approximately 350°F (175°C) if using a thermometer.
- Fry the Tenders: Carefully place the coated chicken tenders into the hot oil in a single layer, avoiding overcrowding. Fry for about 4-5 minutes per side or until golden brown and cooked through with an internal temperature of 165°F (74°C).
- Drain Excess Oil: Remove the fried tenders with tongs and place them on a paper towel-lined plate to absorb excess oil and keep them crispy.
- Apply the Hot Honey Sauce: While the tenders are still hot, drizzle the hot honey evenly over them or toss gently in the sauce to coat well, adjusting the amount according to your preferred spice level.
- Serve Immediately: Serve the crispy hot honey chicken tenders right away for the best texture and flavor, optionally garnished with chopped fresh herbs or a side of dipping sauce if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- To make this recipe egg-free, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested) or aquafaba in place of the eggs.
- Use peanut oil for frying if you want a nuttier flavor that complements the hot honey sauce.
- If the hot honey is too spicy, reduce the quantity or mix it with regular honey to tone down the heat.
- Ensure the oil temperature stays steady at around 350°F to avoid greasy or undercooked chicken.
- Leftover tenders can be reheated in an oven or air fryer to regain crispness, but they are best enjoyed fresh.
