Crispy Hot Honey Tenders

These crispy hot honey tenders are juicy, flavorful, and addictive. If you are craving the ultimate comfort food, this sticky sweet and spicy hot honey sauce is the perfect match for tender, crunchy chicken. Give this crispy hot honey tenders recipe a try and elevate your next meal!

Ingredients

Marinade:

• 1 lb chicken tenders
• 1 cup buttermilk
• 1/4 cup pickle juice
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt

Coating:

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 tsp baking powder

Hot Honey Sauce:

• 2 tbsp butter
• 1/2 cup honey
• Hot sauce (to taste)
• Cayenne pepper (optional, for extra heat)

Click on the images for the direct link to the ingredients I used.

Crispy Hot Honey Tenders Instructions

In a large bowl, combine the chicken tenders, buttermilk, pickle juice, paprika, garlic powder, and salt. Mix until the chicken is well coated.

Cover and refrigerate for at least 1 hour, or overnight for best flavor.

In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, salt, cayenne pepper, and baking powder until well combined.

Remove the chicken from the marinade and let the excess drip off.

Dredge each tender in the flour mixture, pressing gently to ensure a solid, even coating. Set aside.

Heat oil in a deep pot to 350°F

Carefully fry the chicken tenders in batches for 4–6 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Transfer to a wire rack or paper towels to drain.

In a small saucepan over low heat, melt the butter. Add the honey and your preferred amount of hot sauce. For extra heat, sprinkle in some cayenne pepper. Stir until smooth and warm.

Toss the crispy tenders in the hot honey sauce or drizzle over the top. Serve immediately while hot and sticky.

Crispy Hot Honey Tenders Cooking Tips

• The longer you leave the chicken in the marinade, the more flavorful and tender it will become. However, don’t go beyond 24 hours. The pickle juice is acidic and enzymatic. While it helps tenderize the chicken, leaving it too long can make the texture mushy.
• Don’t skip the cornstarch; it gives the chicken that extra crispy crunch.
• Firmly press the flour coating onto the chicken to help it stick and form those craggy, crunchy bits.
• After coating, let the tenders rest for 10 minutes. This allows the flour to better adhere during frying.
• Once fried, place the chicken tenders on a wire rack to drain. This keeps them crispy and prevents sogginess.
• Avoid overcrowding the pan, as it lowers the oil temperature and can make the tenders soggy.
• For the best texture, toss the tenders in the sauce right before serving.

Crispy Hot Honey Tenders Storage Tips

Store the sauce and chicken tenders separately in different containers.

Let the chicken cool to room temperature before placing it in an airtight container in the fridge. It will stay fresh for 3–4 days.

If you enjoyed this crispy hot honey tenders recipe, you might also like my jalapeno poppers hashbrown recipe.