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

Scale

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.)

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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.