Hot Honey Chicken Tenders

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Hot Honey Chicken Tenders

Hot Honey Chicken Tenders: An Introduction

Hot Honey Chicken Tenders are a mouthwatering combination of crispy, golden-fried chicken strips coated in a sweet and spicy hot honey sauce. This dish brings together the best of both worlds – the crunchiness of perfectly fried chicken with the irresistible kick of spicy honey. It’s an easy yet flavorful dish that’s perfect for a quick weeknight dinner, party appetizers, or a comforting treat.

The History of Hot Honey Chicken Tenders

Hot Honey is a relatively recent food trend, though honey itself has been used as a natural sweetener for centuries. The combination of honey and heat (usually from chili flakes or hot sauce) emerged in Southern and regional American cuisine as a way to add a unique twist to fried chicken and other savory dishes. Hot Honey Chicken Tenders quickly became popular in restaurants and home kitchens, combining the beloved crispy fried chicken with a bold, sweet heat that complements the savory flavors.

Ingredients Breakdown

  1. Chicken Tenders – These are the star of the dish, typically made from chicken breast or thigh meat, cut into strips for easy frying.
  2. Flour – All-purpose flour is used for dredging the chicken before frying, creating the crispy outer layer.
  3. Cornstarch – This is added to the flour for extra crispiness in the fried coating.
  4. Buttermilk – A marinade that helps tenderize the chicken while adding flavor and moisture.
  5. Hot Honey – The key ingredient that gives this dish its unique flavor. It’s made by infusing honey with hot sauce or chili flakes for the perfect balance of sweetness and heat.
  6. Spices and Seasonings – A combination of salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper to season the chicken and the flour mixture.

Step-by-Step Recipe

Ingredients:

  • 1 lb chicken tenders (about 6-8 tenders)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper (optional for extra heat)
  • Salt and pepper to taste
  • 1 cup buttermilk
  • 2 cups vegetable oil (for frying)

Hot Honey Sauce:

  • 1/4 cup honey
  • 2 tbsp hot sauce (like Frank’s RedHot or sriracha)
  • 1 tsp red pepper flakes (optional, for extra heat)
  • 1 tbsp apple cider vinegar (optional, for tang)

Instructions:

  1. Marinate the Chicken:
    • Place the chicken tenders in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes, or overnight in the fridge for more flavor.
  2. Prepare the Breading:
    • In a shallow bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  3. Coat the Chicken:
    • Remove the chicken tenders from the buttermilk, letting any excess liquid drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
  4. Make the Hot Honey Sauce:
    • In a small saucepan, combine the honey, hot sauce, red pepper flakes, and apple cider vinegar. Heat over medium heat, stirring until the sauce is smooth and well combined. Set aside.
  5. Fry the Chicken:
    • Heat vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Carefully lower the chicken tenders into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove the chicken and drain on a paper towel-lined plate.
  6. Coat the Chicken in Hot Honey:
    • Drizzle the hot honey sauce over the freshly fried chicken tenders or toss the tenders in the sauce for an even coating.
  7. Serve:
    • Serve the hot honey chicken tenders with your favorite dipping sauces (ranch or blue cheese) or enjoy them as is with some crispy fries or a fresh salad.

Tips for the Perfect Hot Honey Chicken Tenders:

  • Double-coat the chicken for extra crunch by dipping it back in the buttermilk and then in the flour mixture a second time before frying.
  • Fry in batches to avoid overcrowding, which can lower the oil temperature and result in soggy chicken.
  • Adjust the heat level of the hot honey sauce by varying the amount of hot sauce and red pepper flakes. Start with a little and increase it based on your spice preference.
  • Serve immediately after tossing in the hot honey sauce to maintain that crispy texture.

Variations and Customizations:

  1. Spicy Buffalo Hot Honey Tenders: Mix buffalo sauce into the hot honey sauce for an extra bold, tangy kick.
  2. Crispy Baked Hot Honey Tenders: For a healthier version, bake the breaded chicken tenders at 400°F (200°C) for 20-25 minutes, flipping halfway through.
  3. Sweet and Sour Hot Honey: Add a bit of pineapple juice or mango puree to the hot honey sauce for a fruity twist.
  4. Add a Dip: Pair the tenders with a cooling dip like ranch, blue cheese, or even a creamy avocado dip to balance the heat.

Health Considerations and Nutritional Value:

While Hot Honey Chicken Tenders are a delicious treat, they’re not the lightest meal due to the deep frying. However, you can make them healthier by baking the chicken instead of frying it, using less oil, or reducing the sugar in the hot honey sauce. If you’re watching calories, enjoy these tenders as a smaller portion or pair them with a side of vegetables or a light salad.

Nutritional Information (approximate per serving, 4 tenders):

  • Calories: 350–400
  • Protein: 25–30g
  • Fat: 18–22g
  • Carbohydrates: 30–35g
  • Fiber: 1–2g

FAQ:

  1. Can I use chicken breasts instead of tenders? Yes, you can cut chicken breasts into strips if tenders aren’t available. Just ensure they cook through to an internal temperature of 165°F (74°C).
  2. Can I make Hot Honey Chicken Tenders ahead of time? The chicken tenders are best enjoyed fresh and crispy, but you can prep the chicken and sauce in advance and store them in the fridge until ready to cook.
  3. How can I adjust the sweetness of the hot honey sauce? To make it sweeter, add more honey, and to make it less sweet, increase the amount of hot sauce or vinegar in the sauce.
  4. Can I make this recipe gluten-free? Yes, you can use gluten-free flour and cornstarch to bread the chicken tenders for a gluten-free version.
  5. Can I bake the chicken instead of frying? Yes, baking is a great alternative for a healthier version. Coat the tenders in the flour mixture, place them on a greased baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Enjoy your Hot Honey Chicken Tenders—perfect for those who love a balance of sweet and spicy in their meals!

Hot Honey Chicken Tenders

Hot Honey Chicken Tenders

Hot Honey Chicken Tenders are a mouthwatering combination of crispy, golden-fried chicken strips coated in a sweet and spicy hot honey sauce. This dish brings together the best of both worlds – the crunchiness of perfectly fried chicken with the irresistible kick of spicy honey. It's an easy yet flavorful dish that's perfect for a quick weeknight dinner, party appetizers, or a comforting treat.
Print Recipe Pin Recipe
Total Time 45 minutes
Servings 4

Ingredients
  

  • For the chicken tenders –
  • 1 cup Greek yogurt
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 teaspoons ground turmeric
  • 2 garlic cloves crushed
  • 2 teaspoons dried thyme
  • 1 lb/500g chicken tenders
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • Vegetable oil for frying
  • For the hot honey sauce –
  • 1/2 cup honey
  • 2 teaspoons chilli flakes
  • 1 teaspoon lemon juice

Instructions
 

  • Marinate the chicken. Add 1 cup of yogurt, 1 teaspoon of paprika, 1 teaspoon of dried thyme, 1 teaspoon of ground turmeric, 1 teaspoon of salt and the crushed garlic to a mixing bowl, then mix to combine. Add the chicken tenders and mix through the marinade, making sure every piece is well coated. Set aside while you prepare the coating (you can marinate it for up to 24 hours in the fridge).
  • Prepare the coating. While the chicken marinates, combine 1 cup of flour with 1 teaspoon each of salt, paprika, turmeric, dried thyme and baking powder in a large mixing bowl.
  • Dredge the chicken. Prepare a plate or tray to place the dredged chicken on. Dunk each chicken tender into the flour mixture, using your hands to completely coat the pieces. You can kind of scrunch the flour into the chicken – this will create those lovely craggy bits that help create the lovely crunchy coating.
  • Heat the oil. Pour enough oil into a large, heavy-bottomed pot to come roughly halfway up the sides. Turn the heat to high and heat the oil to 390F/180C. The easiest way to do this is to use a thermometer, or you can place the handle of a wooden spoon into the oil. If the oil bubbles up around the handle, it’s good to go.
  • Fry the chicken. Place a wire rack over a baking tray to put the freshly fried chicken on to keep it crispy. Once the oil is at the right temperature, carefully lower 3 – 4 pieces of chicken into the oil (this will depend on the size of your pot – make sure you’re not overcrowding it). Use a fish slice to move the chicken gently around in the oil, and fry for 5 minutes, until the coating is super golden and crispy. Transfer the fried chicken to the wire rack, then repeat with the rest of the chicken tenders.
  • Make the hot honey sauce. While the chicken is frying, add the honey, chilli flakes and lemon juice to a small pot over medium heat. Mix for a couple of minutes, as the honey bubbles up and becomes much more runny. Remove from the heat.
  • Toss with the sauce and serve. Transfer the chicken tenders to a large bowl, then pour the hot honey sauce all over the top. Toss the bowl (or carefully use tongs) to coat the chicken in the sauce, then transfer to a plate to serve. Enjoy while hot and crispy.

Notes

MAKE AHEAD: Follow the recipe up until tossing the chicken in the sauce, then leave the tenders to cool completely on the wire rack. Transfer to containers and store in the fridge. The next day, you can reheat them in the oven on a wire rack (to make sure the hot air can circulate and evenly crisp up the chicken) for 8 minutes at 300F/150C fan. Once hot and crispy, toss with the sauce and serve.
STORAGE INSTRUCTIONS: The tenders will keep well for 3 days in the fridge – reheat in the microwave, in the air fryer or in the oven (8 minutes at 300F/150C fan). 
AIR FRYER? Skip the deep frying and cook them in the air fryer instead if you like. Cook the tenders for 15 – 20 minutes at 400F/200C, turning them over halfway through and spraying them liberally with oil.
SERVING SUGGESTIONS: I love pairing the tenders with a pile of pickles, loaded crispy wedges and crunchy slaw, maybe with some aioli or gochujang aioli on the side for dipping.
Find it online: https://dishedbykate.com/hot-honey-chicken-tenders/
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