Description

Crispy and flavorful Hot Honey Chicken Tenders made with tender chicken soaked in a spiced buttermilk marinade, coated in a seasoned flour and cornstarch blend, fried to perfection, and tossed in a sticky, sweet, and spicy hot honey sauce. This easy recipe delivers a perfect balance of heat and sweetness, ideal for a tasty appetizer or main dish.

Ingredients

Units Scale

For the Chicken Tenders:

1 lb chicken tenderloins, white tendon removed
2 cups buttermilk
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp oregano
1 1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste

For the Hot Honey Sauce:

1/2 cup hot sauce
1/2 cup honey
Oil, for frying

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Instructions

Prepare the Chicken: In a small bowl, combine salt, pepper, paprika, oregano, garlic powder, and onion powder. Add the chicken tenderloins, half of the spice blend, and buttermilk to a bowl. Let it sit for 20 minutes at room temperature to marinate and tenderize the chicken.
Coat the Chicken: Place the flour, cornstarch, and the remaining spices in a large sealable bag or bowl. Remove the chicken tenders from the marinade and dip them into the flour mixture, making sure each tender is thoroughly coated for a crispy crust.
Fry the Chicken: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken tenders for about 3 minutes on each side until they are golden brown and fully cooked through. Once done, drain them on a wire rack to maintain crispiness and remove excess oil.
Make the Hot Honey Sauce: In a small saucepan, combine the hot sauce and honey. Cook over medium heat for 2 to 3 minutes while whisking frequently until the sauce is smooth and slightly thickened.
Coat and Serve: Toss the fried chicken tenders in the hot honey sauce to evenly coat them. Serve immediately while hot and crispy for the best flavor and texture experience.

Notes

For extra heat, use a spicier hot sauce or add chili flakes to the hot honey sauce.
Serve with ranch or blue cheese dressing to balance the spicy sweetness.
Make sure the oil is hot enough before frying to avoid greasy chicken.
Use a wire rack instead of paper towels after frying to keep the crust crispy.
If you prefer baking, bake coated tenders at 425°F for 20-25 minutes, flipping halfway through, but frying yields crispier results.