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Hot Honey Chicken Tenders

Deliciously crispy chicken tenders drizzled with a sweet and spicy hot honey sauce, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken tenders
  • 1.5 cups buttermilk Can substitute with milk mixed with vinegar or lemon juice.
  • 1 tbsp hot sauce
For the Coating
  • 2 cups all-purpose flour
  • 0.5 cups cornstarch
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp black pepper
  • 6 cups neutral oil (for frying)
For the Honey Drizzle
  • 0.5 cups honey
  • 2 tbsp hot sauce For additional heat.
  • 1 tbsp unsalted butter Melted.
  • 0.5 tsp red pepper flakes
  • 1 tsp apple cider vinegar Adds tanginess.

Method
 

Preparation
  1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken tenders, covering them thoroughly. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
  2. In another bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Cooking
  1. In a deep pot or large skillet, heat the neutral oil over medium heat until it reaches about 350°F (175°C).
  2. Remove the chicken from the marinade and allow the excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing lightly for an even coating.
  3. Deep fry the chicken tenders in batches, cooking for about 5-7 minutes or until golden brown.
Honey Drizzle
  1. While the chicken is frying, combine the honey, hot sauce, unsalted butter, red pepper flakes, and apple cider vinegar in a small saucepan over low heat until melted and combined.
Serving
  1. Once cooked, drain the tenders on paper towels and immediately drizzle with the hot honey mixture. Serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze on a baking sheet before transferring to a freezer-safe bag.