Description
Hot Honey Chicken Tenders bring sizzling sweet-and-spicy magic to your dinner table with crispy chicken coated in a golden, sticky glaze that makes taste buds dance with excitement. Grab some napkins and get ready for a flavor adventure that’ll have everyone asking for seconds!
Ingredients
Scale
Main Protein:
- 1.5 lb chicken tenders or boneless chicken breasts (cut into strips)
Coating and Breading:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying
Sauce and Seasonings:
- ½ cup honey
- 2 tablespoons hot sauce
- 2 tablespoons unsalted butter
- 1 tsp red pepper flakes
- 1 tablespoon apple cider vinegar
Serving Suggestions:
- Ranch dressing
- Coleslaw
- Pickles
- Garlic aioli
Instructions
- Submerge 1.5 lb chicken strips in 1 cup buttermilk. Refrigerate for 30-240 minutes to help tenderize the meat.
- Combine 1 cup flour, 1 cup panko, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp cayenne, 1 tsp salt, and ½ tsp black pepper in a shallow dish.
- Lift each chicken strip from buttermilk and coat thoroughly in seasoned flour mixture. Press gently to ensure complete coverage.
- Heat vegetable oil in a deep skillet to exactly 350°F. Use a thermometer to confirm precise temperature.
- Gently lower coated chicken strips into hot oil. Fry 4-6 minutes, turning once, until exterior turns deep golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to paper towel-lined plate to absorb excess oil and maintain crispiness.
- Create hot honey sauce by melting 2 tbsp butter in a small saucepan. Add ½ cup honey, 2 tbsp hot sauce, 1 tsp red pepper flakes, and 1 tbsp apple cider vinegar.
- Simmer sauce for 2-3 minutes, stirring continuously until ingredients blend smoothly.
- Drizzle warm honey sauce directly over crispy chicken strips while they’re still hot.
- Serve immediately with ranch dressing, pickles, garlic aioli, or coleslaw for complementary flavors.
Notes
- Marinate chicken in buttermilk for maximum tenderness and let it sit in the refrigerator to help the flavor penetrate deeper.
- Use a thermometer to check oil temperature for perfectly crispy chicken without burning the coating.
- For gluten-free options, swap wheat flour with almond or rice flour and use gluten-free panko breadcrumbs.
- Control the heat level by adjusting hot sauce and red pepper flakes to match your personal spice preference.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 515 kcal
- Sugar: 20 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg