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These hot honey chicken tenders are a go-to when you want something extra crispy and full of flavor but still quick and easy. Coated in a golden crust and drenched in a silky homemade hot honey sauce they deliver the perfect balance of sweet heat every time. Whether you serve them up for a weeknight dinner or as a party appetizer they disappear fast in my house and are always a crowd pleaser.
My first batch won everyone over during a football night and now they are requested for birthdays and family treats. Even my youngest who is not big on spice loves them when we dial down the heat.
Ingredients
- Chicken tenderloins: they cook fast and stay juicy or slice boneless chicken breasts if needed
- Buttermilk: this breaks down the meat for ultra tender results look for one with a short ingredient list
- Pickle juice: gives lots of moisture and subtle tang try to use real dill pickle juice for punch
- Hot sauce: picks your favorite brand to control the spice and flavor I like Crystal for a classic Southern taste
- Seasoned salt: adds dimension to both the chicken and breading so look for low sodium if you prefer
- Vegetable oil or peanut or canola or lard: choose fresh oil for clean flavor avoid reusing old oil
- Eggs: essential for binding the crispy coating try to buy large fresh eggs
- All purpose flour: the crisp outer shell make sure it is not compacted and measure by spooning and leveling
- Unsalted butter: softens the heat and makes the honey sauce rich look for high quality for best flavor
- Honey: brings smooth sweetness use a floral or local honey for extra nuance
- Red pepper flakes: the heat and texture to the sauce you can skip these for a milder option
Step-by-Step Instructions
- Brine the Chicken:
- Place chicken tenderloins in a large bowl then pour over buttermilk pickle juice hot sauce and seasoned salt. Mix everything by hand until all chicken is well coated then set aside to marinate while you prepare the coating
- Make the Egg Wash:
- Crack eggs into a separate small bowl and add more buttermilk. Whisk with a fork until the mixture is smooth and fully yellow then keep nearby
- Prepare the Flour Mixture:
- On a large plate or shallow bowl sprinkle all purpose flour and more seasoned salt together. Combine them gently with a fork ensuring the salt is evenly spread through the flour
- Dredge and Bread the Chicken:
- Dip each marinated chicken strip into the egg wash allowing any extra to drip off. Place it in the flour mixture pressing firmly on both sides to create a solid crust. For an extra crispy bite repeat this step for a double coat. Arrange all coated pieces on a plate or rack and let them rest for 10 to 15 minutes so the breading sets
- Fry the Chicken:
- Warm oil in a deep skillet or pot over medium high heat until it reaches around 350 degrees Fahrenheit. Fry chicken tenders in small batches for seven to eight minutes flipping as needed until golden and cooked through. Transfer fried tenders to a paper towel or wire rack to drain
- Make the Hot Honey Sauce:
- In a small saucepan set over medium heat melt butter completely. Whisk in hot sauce honey and red pepper flakes stirring until smooth and glossy then take it off the heat
- Coat and Serve:
- Toss the crispy tenders in the warm honey sauce until they are evenly coated. Serve hot with ranch dressing or your dip of choice
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My favorite part is drizzling the sauce while the chicken is still warm so it clings to each piece it makes the kitchen smell amazing and brings everyone running My kids love sneaking extra pieces straight from the pan and I always have to hide a batch just for lunches the next day
Storage Tips
Let all tenders cool to room temperature before storing Place them in an airtight container and refrigerate for up to four days For longer storage freeze cooked and cooled tenders on a tray then transfer to a freezer bag The honey sauce can also be stored separately to prevent sogginess
Ingredient Substitutions
If you cannot find chicken tenderloins slice regular chicken breast into similar sized strips For a dairy free brine try using oat milk with lemon juice in place of buttermilk Adjust the flour with a 11 gluten free blend For a milder sauce use less hot sauce or swap in barbecue or maple syrup for the honey blend
Serving Suggestions
These work perfectly alongside classic sides like coleslaw fries or mac and cheese For a fresh spin pile onto a salad for a spicy protein boost Or wrap tenders in tortillas with lettuce and pickles for a quick sandwich
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Cultural Context
Hot honey style cooking comes from Southern kitchens where sweet and spicy go hand in hand It is a classic combo for fried chicken and this recipe gives you a homemade version that rivals anything from a restaurant My southern relatives always want a batch during holiday visits and it reminds me of big family feasts
Commonly Asked Questions
- → How do you get the crispiest chicken tenders?
Double dredging in flour and letting the coated chicken rest before frying develops a thick, crunchy crust. Frying in small batches keeps the oil hot and the coating extra crisp.
- → What is hot honey sauce made of?
Butter, honey, hot sauce, and red pepper flakes come together for a sticky, sweet, and spicy glaze that clings to each tender.
- → Can I adjust the heat level?
Absolutely—control the spice by adding more or less hot sauce and red pepper flakes. Choose your favorite hot sauce brand to customize the flavor and heat.
- → What type of chicken works best?
Chicken tenderloins are ideal, but boneless chicken breasts sliced into strips also work beautifully for this dish.
- → How should leftovers be stored?
Let tenders cool completely, then refrigerate in an airtight container for up to 3-4 days. For best results, keep sauce and tenders separate until reheating.
- → What's the best way to reheat chicken tenders?
Use an air fryer or oven to restore the crisp coating. Avoid microwaving, as it can make the crust soggy.