Spicy Hot Honey Chicken Tenders

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Let me tell you about my go-to dinner that never fails to make my kids rush to the table – hot honey chicken tenders. Growing up, chicken tenders were always a safe choice at restaurants, but these aren’t your average tenders. The combination of crispy coating and sweet-spicy honey drizzle takes them from simple to special without any fancy ingredients or complicated steps.

I started making these on busy weeknights when I needed something quick that everyone would actually eat. Now they’ve become a regular request in our house. The best part? You can adjust the honey heat level to suit your family’s taste. My youngest likes them mild, while my husband adds an extra drizzle of spicy honey on his portion.

If you’re looking for a crowd-pleasing dinner that comes together easily and doesn’t require a trip to specialty stores, these tenders are your answer. They’re just as good fresh out of the oven as they are packed in tomorrow’s lunch box – though honestly, we rarely have leftovers!

What Kind of Chicken Should I Use?

For this recipe, you’ll want to start with chicken tenderloins, which are the small strips of meat attached to the underside of chicken breasts. While you could cut regular chicken breasts into strips, actual tenderloins are naturally more tender and will give you the best results. Look for fresh, uniformly-sized tenderloins at your grocery store – this helps ensure even cooking. Remember to remove that tough white tendon (it looks like a string) from each tenderloin before cooking, as it can be chewy and unpleasant to eat. If you can’t find tenderloins, you can substitute with chicken breast cut into 1-inch strips, though you might need to adjust the cooking time slightly.

Options for Substitutions

This crispy chicken recipe is pretty adaptable – here are some handy swaps if you need them:

• Buttermilk: No buttermilk? Make your own by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk. Let it sit for 5 minutes before using.
• Cornstarch: You can replace cornstarch with additional flour, though your coating might be slightly less crispy. For the same crunch, potato starch works great as a 1:1 replacement.
• Spicy sauce: Any hot sauce works here – Frank’s RedHot, Sriracha, or even gochujang mixed with a bit of water. Each will give a different but tasty kick to your honey sauce.
• Honey: Maple syrup or agave nectar can stand in for honey, but they’ll make the sauce a bit thinner. If using these, reduce the amount to 1/3 cup.
• Chicken tenderloins: You can use chicken breast cut into strips instead. Just make sure to cut them evenly, about 1-inch thick, so they cook at the same rate.
• Frying oil: Any neutral oil with a high smoke point works well – vegetable, canola, or peanut oil are all good choices. Just avoid olive oil as it can’t handle the high heat needed for frying.

Watch Out for These Mistakes While Frying

The biggest mistake when making hot honey chicken tenders is not maintaining the right oil temperature – if it’s too hot, you’ll get burnt coating with raw insides, and if it’s too cool, you’ll end up with greasy, soggy tenders, so keep your oil steady between 350-375°F using a thermometer. Another common error is overcrowding the pan, which drops the oil temperature and prevents that perfect golden-brown crust from forming – fry in small batches of 3-4 tenders at a time for the crispiest results. When it comes to the buttermilk marinade, don’t rush it – letting your chicken soak for at least 4 hours (or overnight) makes a huge difference in tenderness and flavor, while skipping this step can lead to dry, tough meat. For the best coating that actually sticks to your chicken, make sure to let excess buttermilk drip off before dredging, and press the flour mixture firmly onto each tender to create those crispy, craggy bits everyone loves.

What to Serve With Hot Honey Chicken Tenders?

These sweet and spicy chicken tenders are super versatile when it comes to sides! For a casual meal, serve them with crispy french fries or sweet potato fries and a side of ranch or blue cheese dressing for dipping. If you’re trying to add some veggies to the mix, a crunchy coleslaw or a simple green salad helps balance out the heat from the hot honey sauce. My family loves when I serve these tenders with mac and cheese – the creamy pasta is perfect for cooling down your taste buds between bites of spicy chicken. For a fun presentation, you can also set up a DIY dipping station with extra hot honey sauce, ranch, BBQ sauce, and honey mustard.

Storage Instructions

Keep Fresh: These tasty chicken tenders will stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture – this helps keep that nice crispy coating!

Freeze: Want to make a big batch? Let the tenders cool completely, then place them in a freezer bag with parchment paper between layers. They’ll keep well in the freezer for up to 2 months. Just remember to squeeze out as much air as possible before sealing the bag.

Reheat: To get these tenders crispy again, pop them in the oven at 375°F for about 10-15 minutes, or use an air fryer at 350°F for 5-7 minutes. I don’t recommend microwaving them as they’ll lose their crunch. If you’re reheating from frozen, add a few extra minutes to the cooking time.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3200
• Protein: 140-160 g
• Fat: 160-180 g
• Carbohydrates: 300-320 g

Ingredients

• 1 pound chicken tenderloins (remove white tendon)
• 2 cups buttermilk
• 1 1/2 cups regular flour
• 1/2 cup cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 1/2 teaspoons salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 1/2 cup spicy sauce
• 1/2 cup honey
• Oil for frying

Step 1: Prepare the Spice Blend

In a small bowl, combine salt, pepper, paprika, oregano, garlic powder, and onion powder.

This will create a flavorful spice blend to be used for seasoning the chicken tenderloins.

Step 2: Marinate the Chicken

Add the chicken tenderloins into a bowl.

Sprinkle half of the prepared spice blend over the chicken, then pour in some buttermilk.

Toss everything to ensure the chicken is evenly coated, and allow it to sit for 20 minutes at room temperature.

Marinating helps tenderize the chicken and infuses it with flavor.

Step 3: Prepare the Coating Mixture

In a large brown paper bag or zippered plastic bag, mix together the flour, cornstarch, and the remaining half of the spice blend.

This will form a crispy coating for the chicken tenderloins.

Step 4: Coat the Chicken

Remove the chicken tenders from the buttermilk marinade, shaking off any excess liquid.

Dip the chicken tenders into the flour mixture, ensuring they are well-coated with the seasoned flour.

If needed, coat the chicken twice to achieve full coverage, making sure you can’t see the flesh under the coating.

Step 5: Fry the Chicken Tenders

Heat oil in a pan to 350 degrees F.

Once hot, carefully place the coated chicken tenders into the oil and fry for 3 minutes on each side, or until they are fully cooked through and golden brown.

Once cooked, transfer the chicken tenders to a wire rack or a plate lined with paper towels to drain excess oil.

Step 6: Prepare and Coat with Hot Honey Sauce

While the chicken is cooking, add hot sauce and honey to a saucepan.

Cook over medium heat for 2-3 minutes, whisking until the sauce is smooth and well combined.

Once the chicken tenders have drained, coat them with the hot honey sauce.

Serve and enjoy your flavorful chicken tenders!