Description
Delicious Hot Honey Chicken Tenders Recipe offering a perfect balance of sweet, spicy, and savory with a delightful crispy exterior. They’re incredibly easy to make and guaranteed to disappear in minutes!
Ingredients
Marinade
1 cup buttermilk
2 1/4 tsp. kosher salt
1 1/2 tsp. black pepper
2 lb. boneless, skinless chicken tenders
Dredge
1 cup all-purpose flour
1 cup cornstarch
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. smoked paprika
2 tsp. kosher salt
1 1/2 tsp. baking powder
1 tsp. black pepper
4 large eggs
2 Tbsp. hot sauce
Hot Honey
2 1/2 cups honey
5 Tbsp. hot sauce
2 1/2 Tbsp. cayenne pepper
1/4 tsp. kosher salt
For Frying
Vegetable oil or shortening, for frying
Kosher salt, for sprinkling
Instructions
MARINADE
Whisk buttermilk, salt, and pepper in a bowl. Add chicken, coat well, and marinate in the refrigerator for 30 minutes to 1 hour.
DREDGE
Set up a wire rack over a baking sheet. Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, baking powder, and pepper in a bowl. Whisk well. In another bowl, beat eggs with hot sauce and water. Dip chicken in flour mixture, then egg mixture, then flour mixture again, pressing to coat. Place on the wire rack. Let sit for 15 minutes. Preheat oven to 325F.
HOT HONEY
Combine honey, hot sauce, cayenne, and salt in a saucepan. Heat gently until warm and infused, 10 to 15 minutes. Set aside to cool and thicken.
FRY CHICKEN
Heat oil in a deep skillet over medium-high heat. Place a wire rack over a baking. Fry chicken in batches until golden, about 3 minutes per side. Drain on the wire rack and season with salt. Keep warm in the oven.
FINISH
Drizzle fried chicken with hot honey, turning to coat. Transfer any remaining hot honey to a small bowl for serving on the side.
Notes
Don’t Skip the Marinade: Even a short 15-minute marinade makes a difference in flavor and tenderness.
Hot Pan, Happy Chicken: Ensure your skillet is properly heated before adding the chicken for that perfect golden sear.
Watch the Glaze: The hot honey glaze can go from perfect to burnt quickly, so keep an eye on it and stir frequently.
Resting is Optional (But Nice): While tenders don’t strictly *need* to rest like larger cuts of meat, letting them sit in the glaze for a minute or two helps them absorb all that delicious flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American