Crispy Hot Honey Chicken Tenders are the perfect balance of crunchy, spicy, and sweet. Marinated in a flavorful buttermilk mixture, fried to golden perfection, and coated in a sticky hot honey glaze, these tenders are irresistible.
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🍗 1 lb chicken tenders
🥛 1 cup buttermilk
🌶 1 tbsp hot sauce
🧂 1 tsp jalapeño seasoning
🧂 1 tsp all-purpose seasoning
🧂 1 tsp Cajun seasoning
🌾 1 cup all-purpose flour
🌽 1/4 cup cornstarch
🧂 1 tsp salt
⚫ 1/2 tsp black pepper
🌶 1/2 tsp paprika
🛢 Oil for frying (vegetable or canola)
🧈 3 tbsp butter
🌶 1/3 cup hot sauce (e.g., Frank’s RedHot)
🍯 2 tbsp brown sugar
🍯 2 tbsp honey or maple syrup
1- Marinate the Chicken:
- In a bowl, combine buttermilk, jalapeño seasoning, all-purpose seasoning, Cajun seasoning, and hot sauce.
- Add chicken tenders, ensuring they are well coated.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2- Prepare the Breading:
- In a shallow dish, mix flour, cornstarch, salt, black pepper, and paprika.
3- Coat the Chicken:
- Remove chicken from the buttermilk marinade, letting excess drip off.
- Dredge each tender in the flour mixture, pressing firmly to ensure an even coating.
- Place coated tenders on a plate and let them rest for 5-10 minutes to help the coating stick.
4- Fry the Chicken:
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Fry chicken tenders in batches for 5-6 minutes, flipping once, until golden brown and cooked through (internal temperature should reach 165°F (74°C)).
- Drain on a wire rack or paper towels.
5- Make the Hot Honey Sauce:
- In a saucepan over medium heat, melt butter.
- Stir in hot sauce, brown sugar, and honey (or maple syrup).
- Simmer for 2-3 minutes until smooth and slightly thickened.
6- Coat the Chicken:
- Toss the fried chicken tenders in the hot honey sauce or drizzle the sauce over them.
7- Serve and Enjoy:
- Serve immediately with ranch, blue cheese dressing, or extra honey on the side.
- Pair with fries, coleslaw, or a fresh side salad.
Prep Time: 15 minutes (plus marinating)
Cook Time: 10 minutes
Total Time: 55 minutes (including marinating)
Servings: 3-4
Equipment: Mixing bowls, shallow dish, deep pan or fryer, wire rack
- For extra crispy tenders, double-dip by dredging in buttermilk again before coating in flour.
- Letting the breaded tenders rest before frying helps the coating adhere better.
- Adjust the spice level by adding more or less hot sauce in the marinade and glaze.
