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Homemade Hot Honey Chicken Tenders recipe photo

Hot Honey Chicken Tenders

Crispy fried chicken tenders tossed with a sweet-and-spicy hot honey glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Bowl
  • Shallow Dish
  • Small Bowl
  • Large Skillet
  • Tongs
  • Paper Towels
  • Meat Thermometer

Ingredients
  

  • 2.5 pounds chicken tenderloins
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 0.25 cup oil plus more as needed; use preferred cooking oil
  • 0.25 cup honey
  • 1.5 teaspoons hot sauce
  • 0.25 teaspoon red pepper flakes

Instructions
 

  • Place the chicken tenderloins in a large bowl and pour the buttermilk over them; stir to coat. Cover and refrigerate while you prepare the coating and hot honey.
  • In a shallow dish, whisk together the flour, paprika, salt, and ground black pepper until evenly combined.
  • In a small bowl, whisk the honey, hot sauce, and red pepper flakes; adjust heat to taste and set aside.
  • Remove a few tenderloins from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture to coat all sides. Repeat until all pieces are coated.
  • Heat 1/4 cup oil in a large skillet over medium heat until shimmering. Add chicken in a single layer without crowding; cook in batches if needed.
  • Cook each side about 3–5 minutes, flipping once, until the exterior is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Reduce heat to medium-low if the outside browns too quickly.
  • Transfer cooked tenders to a paper towel–lined plate. Add more oil to the skillet between batches if it becomes dry, and repeat until all chicken is cooked.
  • Arrange the cooked tenders on a platter and drizzle the prepared hot honey evenly over them, or serve the hot honey on the side for guests to add their own.

Notes

  • Freeze cooked tenders in an airtight container for up to 1 month.
  • Thaw frozen tenders overnight in the refrigerator before reheating.
  • Reheat in 30-second microwave increments or covered in a preheated oven.
  • Double or halve the recipe as needed.
  • If doubling, cook in batches or use an extra-large skillet to avoid crowding.