Hot Honey Chicken Tenders
These hot honey chicken tenders are breaded, fried crispy, and coated in hot honey sauce for a perfect sweet and spicy dish for dinner.
Ingredients
For the Marinade:
- 2 pounds chicken tenders
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce
- ¼ cup white distilled vinegar
- 5 finely minced garlic cloves
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
For the Breading:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 2 teaspoons paprika
- 3 teaspoons coarse salt
- 1 teaspoon ground pepper
- 4 large eggs
- ½ cup buttermilk
- oil for frying
For the Sauce:
- 1 cup honey
- 2 teaspoons hot sauce
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons white distilled vinegar
- ½ stick unsalted butter
Instructions
For the Marinade:
- Add all the ingredients to a large bowl and thoroughly mix to combine. Cover and place the tenders in the fridge to marinate for 2 to 24 hours. The longer, the more flavorful and tender they will become.
For the Breading:
- In a cake tin or wide shallow bowl, whisk together the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons of salt, and ½ teaspoon of pepper. Set it to the side.
- In a separate cake tin or a wide, shallow bowl, whisk together the eggs, buttermilk, and the remaining 1 teaspoon of salt and ½ teaspoon of pepper until well combined. Set it to the side.
- At this stage, add enough oil to a 4- or 5-quart pot to fill it halfway. Heat it over medium to low heat until it reaches 375°F. Keep it at that temperature. Once the cold tenders are added to the oil, the temperature immediately drops to 350°, which is perfect.
- Take the tenders out of the fridge and remove them a few at a time. Drain off any excess, then dip them right into the seasoned flour. Press down on the tender from all sides to ensure it’s evenly coated. Lift it, shake off any excess, then over to the egg wash. Coat it on all sides, completely covering the flour in the whisked eggs. Now, drain off any excess liquid, as before, and return to dredging the flour, pressing down to completely cover it.
- Place them on a rack over a sheet tray and let them sit for up to 15 minutes, then repeat the process to bread the remaining tenders.
- Next, place the tenders 4 to 6 at a time into the hot oil. Cook them for 3 ½ to 4 minutes while flipping them every 2 minutes. They should be golden brown and cooked throughout. Set them aside on a rack to drain off any excess oil while you cook the remaining tenders in batches. They will hold fine while you do this.
For the Sauce:
- While the tenders are cooking, I make the sauce. Add the honey, hot sauce, pepper flakes, cayenne, vinegar, and butter to a small saucepot and cook over low to medium heat, stirring occasionally, until melted.
- Once all the tenders are done cooking, brush or spoon the hot honey sauce onto both sides of the tenders.
- Serve with optional dipping sauces of ranch, blue cheese, or honey mustard.
Notes
There’s an art to making deep-fried chicken tenders at home, and it all starts with the marinade (or brine). Soaking the chicken in a buttermilk brine allows the meat to tenderize and become incredibly flavorful over time. I recommend marinating the chicken tenders for a minimum of 2 hours or up to 24 hours for the best results.
Maintain the oil temperature: Use a candy thermometer or instant-read thermometer to help you bring the oil up to 375ºF. This is just high enough that when the cold chicken tenders are added to the oil, the temperature will drop to the perfect 350°F.
Let the breaded chicken rest before frying: Resting the breaded tenders for 15 minutes before frying ensures even cooking and helps the flour-cornstarch coating absorb more moisture without making it soggy.
How long to fry chicken tenders: For golden brown chicken tenders that stay juicy on the inside, fry each one for 3 ½ to 4 minutes, flipping halfway through. If you’re unsure if they’re cooked through, insert a meat thermometer into a cooked tender to check if it has reached an internal temperature of 165°F.
Make-Ahead: Fried chicken tenders are best enjoyed as soon as they’re coated in the hot honey sauce. If you need more time, keep the fried tenders (without the sauce) on the wire rack. Place them in a 200ºF oven for up to 30 minutes before saucing and serving. The hot honey sauce can be made up to 1 week in advance and kept in a container in the refrigerator.
How to Store: Leftover hot honey chicken can be stored in the refrigerator for up to 4 days.
How to Reheat: Place the leftover chicken back on a wire rack. Place it on a baking sheet and reheat in a 375ºF oven for about 15 minutes or until warmed through. While you wait, heat some of the leftover hot honey on the stovetop, then brush it onto the chicken.
Nutrition
Calories: 642kcalCarbohydrates: 70gProtein: 37gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 154mgSodium: 2656mgPotassium: 919mgFiber: 1gSugar: 48gVitamin A: 591IUVitamin C: 6mgCalcium: 149mgIron: 2mg