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Hot Honey Chicken Tenders Recipe

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★★★★★

4.6 from 121 reviews

These Hot Honey Chicken Tenders are crispy, juicy, and packed with a perfect balance of sweet and spicy flavors. Buttermilk-soaked chicken tenderloins are coated in a spiced flour mixture, pan-fried to golden perfection, and drizzled with a fiery hot honey glaze. This quick and easy stovetop recipe makes an irresistible appetizer or main dish that’s sure to satisfy your craving for sweet heat.

Ingredients

Scale

Chicken and Marinade

  • 2½ pounds chicken tenderloins
  • 1 cup buttermilk

Coating

  • 1 cup flour
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Cooking and Glaze

  • ¼ cup oil (your preferred cooking oil, plus more as needed)
  • ¼ cup honey
  • 1½ teaspoon hot sauce
  • ¼ teaspoon red pepper flakes

Instructions

  1. Marinate the Chicken: Pour the buttermilk over the chicken tenderloins in a bowl and stir to coat them evenly. Cover and refrigerate while preparing the coating and honey glaze, allowing the chicken to absorb moisture and tenderness from the buttermilk.
  2. Prepare the Coating: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix thoroughly to create a seasoned flour mixture for dredging the chicken.
  3. Make the Hot Honey Glaze: In a small bowl, whisk together the honey, hot sauce, and red pepper flakes. Adjust the amount of hot sauce and pepper flakes to your preferred level of spiciness. Set the glaze aside.
  4. Coat the Chicken: Remove each chicken tenderloin from the buttermilk, allowing excess to drip off. Liberally coat each piece on all sides with the flour mixture. Repeat this process until all chicken tenderloins are fully coated.
  5. Heat the Oil: Add ¼ cup of your preferred cooking oil to a large skillet and heat it over medium heat until hot but not smoking.
  6. Cook the Chicken Tenders: Place chicken tenders in a single layer in the skillet, without overcrowding or letting pieces touch. Cook for 3-4 minutes on one side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 165˚F and the chicken is golden brown. If needed, reduce heat to medium-low to ensure even cooking without burning.
  7. Drain Excess Oil: Remove cooked chicken tenders and place them on a paper towel-lined plate to absorb excess oil.
  8. Repeat Cooking: Continue cooking remaining chicken tenders in batches, adding more oil to the skillet if dry spots appear. Maintain consistent heat throughout.
  9. Serve: Arrange the cooked chicken tenders on a platter and drizzle the prepared hot honey glaze over each piece. Optionally, serve additional hot honey glaze on the side for guests to add as desired.

Notes

  • Make sure the oil is hot enough before adding chicken to get a crispy exterior; test by dropping a pinch of flour into the oil – it should sizzle immediately.
  • Don’t overcrowd the skillet; cook in batches to maintain heat and achieve a crisp crust.
  • Adjust the amount of hot sauce and red pepper flakes in the glaze to control spiciness according to your preference.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165˚F for safe consumption.
  • Leftover chicken tendsers can be reheated in a skillet or oven to retain crispiness.

Keywords: Hot Honey Chicken Tenders, crispy chicken, spicy honey glaze, buttermilk chicken tenders, fried chicken, quick chicken recipe, American appetizer

Find it online: https://famdishes.com/hot-honey-chicken-tenders-recipe/