Get ready to elevate your weeknight dinners with these irresistible Hot Honey Chicken Tenders! This recipe delivers perfectly crispy, golden chicken tenders coated in a delightfully sweet and spicy hot honey glaze, offering a restaurant-quality taste that’s surprisingly simple to achieve in your own kitchen.
Key Ingredients for Hot Honey Chicken Tenders:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch strips
- 1 cup all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour, for dredging
- Vegetable oil, for frying (about 2-3 cups)
For the Hot Honey Glaze:
- 1/2 cup honey
- 2 tablespoons hot sauce (your favorite kind, like Frank’s RedHot or Sriracha)
- 1 tablespoon unsalted butter
- 1 teaspoon apple cider vinegar
- Pinch of red pepper flakes (optional, for extra heat)
How to Make Hot Honey Chicken Tenders:
Whipping up these Hot Honey Chicken Tenders is a breeze, promising crispy, juicy chicken bites with an addictive sweet and spicy kick that will have everyone asking for seconds. The magic lies in the simple breading technique and the quick, flavorful hot honey glaze that coats every piece. This recipe takes approximately 40 minutes from start to finish, making it perfect for a quick and satisfying meal.
Step-by-Step Instructions
Prep the Chicken:
- Begin by trimming any excess fat from your chicken breasts or thighs and then cut them into uniform 1-inch strips. This ensures even cooking and consistent tenderness. Pat the chicken pieces thoroughly dry with paper towels; this is crucial for achieving a crispy coating.
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1/2 teaspoon of garlic powder. This seasoned flour mixture will form the base of your crispy exterior.
- In a separate shallow bowl or pie plate, whisk the two large eggs with the 1/4 cup of milk until well combined.
- In a third shallow bowl or pie plate, place the 1 cup of panko breadcrumbs. You can add a pinch more salt and pepper to the panko if desired for extra flavor.
Bread the Chicken:
5. Working in batches, take each chicken tender and first dredge it lightly in the seasoned flour, making sure to coat all sides. Shake off any excess flour.
6. Next, dip the floured chicken tender into the egg mixture, allowing any excess to drip back into the bowl.
7. Finally, press the egg-coated chicken tender into the panko breadcrumbs, ensuring it is thoroughly coated. Gently press the breadcrumbs onto the chicken to help them adhere. Place the breaded tenders on a clean plate or a wire rack, ensuring they don’t touch each other. Repeat this process for all the chicken tenders.
Fry the Chicken:
8. Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil temperature by dropping a tiny bit of breadcrumb into it; it should sizzle immediately.
9. Carefully add the breaded chicken tenders to the hot oil in a single layer, being careful not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature and ensure even crisping.
10. Fry the tenders for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
11. Using a slotted spoon or spider strainer, remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Lightly sprinkle with a little extra salt immediately after they come out of the oil, if desired.
Make the Hot Honey Glaze:
12. While the chicken is frying or resting, prepare the hot honey glaze. In a small saucepan, melt the 1 tablespoon of unsalted butter over medium-low heat.
13. Once the butter is melted, whisk in the 1/2 cup of honey, 2 tablespoons of hot sauce, and 1 tablespoon of apple cider vinegar.
14. Bring the mixture to a gentle simmer and cook for about 2 minutes, stirring occasionally, until it’s slightly thickened and well combined. If you prefer extra spice, stir in a pinch of red pepper flakes.
15. Remove the saucepan from the heat.
Glaze and Serve:
16. Place the fried chicken tenders into a large bowl. Pour the warm hot honey glaze over the tenders and gently toss to coat each one evenly.
17. Serve immediately as a delicious appetizer, a hearty main course with your favorite sides, or even as a tasty snack.
Why You’ll Love This Hot Honey Chicken Tenders
You’ll adore these Hot Honey Chicken Tenders for their incredible balance of sweet and spicy flavors, delivering a satisfying crunch with every bite that rivals your favorite takeout. Making them at home is not only a fraction of the cost of dining out but also allows you to control the ingredients for a healthier, fresher meal. The simple yet flavorful hot honey glaze, infused with a hint of tangy vinegar and optional red pepper flakes, adds a gourmet touch that elevates these tenders from ordinary to extraordinary.
Unlike plain fried chicken, these Hot Honey Chicken Tenders offer a complex flavor profile that’s both addictive and wonderfully comforting. They’re perfect for satisfying those takeout cravings without leaving your kitchen, making them a weeknight lifesaver or a crowd-pleasing appetizer for any gathering. Don’t wait – dive in and experience the deliciousness for yourself!
Storing and Reheating Tips
Leftover Hot Honey Chicken Tenders can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Ensure they have cooled completely before sealing the container.
To reheat for optimal taste, the best method is to use an oven or an air fryer.
- Oven: Preheat your oven to 375°F (190°C). Place the tenders in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until heated through and the coating is regaining its crispness.
- Air Fryer: Preheat your air fryer to 350°F (175°C). Arrange the tenders in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until heated through and crispy.
Avoid reheating in a microwave, as this will likely result in soggy chicken tenders.
For longer-term storage, you can freeze the cooked and cooled Hot Honey Chicken Tenders.
- Freezing: Arrange the cooled tenders on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or airtight container. They will keep in the freezer for up to 2 to 3 months. Reheat directly from frozen using the oven or air fryer methods, adding a few extra minutes to the cooking time.
Final Thoughts
These Hot Honey Chicken Tenders are a culinary triumph, offering an explosion of flavor that’s incredibly easy to whip up. Give this recipe a try and prepare to be amazed by how delicious homemade can be!