Hot Honey Chicken Tenders (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
600 g chicken tenderloins, or boneless skinless chicken breasts cut into strips
02 -
240 ml buttermilk, divided
03 -
60 ml pickle juice
04 -
2 tablespoons hot sauce (such as Crystal's or preferred brand)
05 -
2 teaspoons seasoned salt, divided
06 -
2 large eggs
07 -
170 g all-purpose flour
08 -
Vegetable oil, for deep frying
→ Hot Honey Sauce
09 -
3 tablespoons unsalted butter
10 -
85 g honey
11 -
2 tablespoons hot sauce
12 -
1 teaspoon red pepper flakes, or to taste
# Step-by-Step Directions:
01 -
In a large mixing bowl, combine chicken tenderloins, 120 ml buttermilk, pickle juice, 2 tablespoons hot sauce, and 1 teaspoon seasoned salt. Toss to evenly coat, then cover and refrigerate for at least 30 minutes.
02 -
In a separate bowl, whisk together eggs and remaining 120 ml buttermilk until smooth. Set aside.
03 -
On a shallow plate, blend all-purpose flour with remaining 1 teaspoon seasoned salt using a fork until well combined.
04 -
Remove chicken from marinade, dipping each piece into the egg mixture, letting any excess drip off. Coat thoroughly in the seasoned flour mixture. For an extra crispy crust, repeat the egg wash and flour step for double battering. Place breaded chicken on a wire rack or plate and let rest for 10–15 minutes.
05 -
Heat vegetable oil in a deep pot or cast iron skillet over medium-high heat to 175°C. Fry chicken in small batches for 7–8 minutes, until golden brown and internal temperature reaches 74°C. Remove to a paper towel-lined plate to drain.
06 -
In a small saucepan over medium heat, melt unsalted butter. Add honey, hot sauce, and red pepper flakes. Whisk until fully combined and smooth, then remove from heat.
07 -
Transfer fried chicken tenders to the saucepan and toss until evenly coated in hot honey sauce. Serve immediately.
# Helpful Notes:
01 -
Double-dipping in flour and egg enhances the crust's crispiness.
02 -
Maintain oil temperature between 170–180°C for best frying results.
03 -
Adjust red pepper flakes and hot sauce for desired spice level.
04 -
Leftover chicken and sauce can be stored separately to keep tenders crisp.