Hot Honey Chicken Tenders

These hot honey chicken tenders are everything you could want from a weeknight dinner or a crowd-pleasing party snack. Extra crispy coating, juicy chicken, and a sticky sweet heat from the hot honey glaze that makes it impossible to eat just one. My family requests these tenders for birthday parties and game nights all year long.

The first time I made these, they disappeared before I even sat down. Now it is a staple when friends come over, and everyone always asks for the recipe.

Ingredients

• Chicken tenders: give juicy results and cook quickly at the right temperature. Look for even pieces for even frying
• Salt and black pepper: are key for seasoning the meat so every bite tastes flavorful
• All-purpose flour: ensures the first coat sticks and creates a base for the crunch
• Large eggs: help the breading adhere and create a golden color. Use fresh eggs for best results
• Panko breadcrumbs: add crisp and airy texture that makes these tenders truly irresistible. Choose Japanese-style panko for maximum crunch
• Regular breadcrumbs: create a uniform coating and help the breading brown evenly
• Garlic powder: infuses savory flavor that sets this dish apart from ordinary chicken strips
• Smoked paprika: gives a gentle smoky depth and warmth. Choose Spanish smoked paprika if possible for the most robust flavor
• Honey: gives the glaze its sticky-sweet signature. Aim for good-quality clover or wildflower honey for bold taste
• Hot sauce: adds tangy heat. I use Frank's RedHot but any favorite will work
• Unsalted butter: in the glaze makes it silky and helps the coating cling to the chicken
• Red pepper flakes: are optional but let you dial up the heat if you love extra spice
• Vegetable oil: is best for frying due to high smoke point. Choose a neutral oil with a clean taste such as canola or sunflower

Instructions

Prepare the Chicken:

Pat each chicken tender dry with paper towels to remove surface moisture. Sprinkle both sides with salt and black pepper to season the meat evenly.

Set Up Your Breading Station:

Line up three shallow bowls. In the first, add all-purpose flour. In the second, beat the eggs until just frothy. In the third, combine panko breadcrumbs, regular breadcrumbs, garlic powder, and smoked paprika until evenly mixed.

Bread the Chicken:

Working one at a time, dredge each chicken tender first in flour, covering all sides. Gently shake off any excess before dipping into the beaten eggs. Make sure the chicken is fully coated in egg, then lift and allow extra egg to drip off. Finally, place in the breadcrumb mixture and firmly press to adhere the coating on all sides. Gently shake off excess.

Heat the Oil:

Pour vegetable oil into a large skillet to about one and a half inches deep. Place skillet over medium-high heat and monitor temperature with a thermometer. When oil reaches three hundred fifty degrees Fahrenheit, you are ready to fry.

Fry the Chicken:

Carefully add chicken tenders to the hot oil in batches, avoiding crowding. Fry for three to four minutes per side, flipping only once, until they are a deep golden brown and cooked all the way through. Remove with tongs and drain briefly on paper towels.

Make the Hot Honey Glaze:

In a small saucepan set over low heat, combine honey, hot sauce, butter, and red pepper flakes if using. Stir gently until butter fully melts and the mixture is smooth and hot but not bubbling. Remove from heat.

Coat and Serve:

Place fried chicken tenders in a clean large bowl. Pour warm hot honey glaze over them and gently toss until all tenders are coated and glossy. Serve immediately while hot and crisp.

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My favorite part is the sticky, glistening glaze and the subtle smokiness from the paprika. This recipe always feels festive in our house, especially when everyone gathers in the kitchen to sneak extra tenders off the tray before dinner is even on the table.

Storage Tips

Store leftover chicken tenders in an airtight container in the refrigerator for up to three days. For best results, reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving if possible as this can make the breading soggy. Extra glaze can be stored separately and reheated gently before serving.

Ingredient Substitutions

If you do not have panko, use all regular breadcrumbs though the crunch will be less pronounced. To make gluten-free chicken tenders, substitute gluten-free flour and breadcrumbs. If you want even milder glaze, use only honey with a small splash of apple cider vinegar for tang and skip the hot sauce and flakes altogether.

Serving Suggestions

These chicken tenders are delicious on their own or served over fluffy waffles for a fun brunch twist. Pair with classic coleslaw or pickles to contrast the heat. They also work well sliced up over salads, inside wraps, or as the star of a homemade sandwich.

Cultural and Historical Context

Hot honey is a flavor sensation that began in Southern kitchens but exploded in popularity all across America. It pairs the comforting association of fried chicken with a distinctly modern punch of sweet heat. I love how this recipe brings together tradition and new-wave flavor in every bite.

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This recipe is sure to impress and will become an instant favorite for any occasion. Serve hot for unbeatable flavor and crunch!

Recipe FAQs

→ How do I make the chicken extra crispy?

Make sure to use both panko and regular breadcrumbs for maximum crunch, and fry at the correct oil temperature (350°F/175°C).

→ Can I make these tenders less spicy?

Reduce the amount of hot sauce or omit the red pepper flakes in the glaze for a milder result.

→ Is there a baked option?

Yes, bread the chicken and bake on a rack at 425°F (220°C) for 18–20 minutes, flipping halfway for even browning.

→ What goes well with hot honey chicken tenders?

Serve with sides like coleslaw, pickles, or over waffles for extra flavor and texture contrast.

→ Can I use chicken breast or thighs?

Yes, cut boneless chicken breast or thigh meat into strips for similar results.

→ How do I avoid soggy chicken?

Drain cooked tenders on paper towels and toss in the glaze just before serving to keep them crispy.