Hot Honey Chicken Tenders Recipe

Prep chicken

Pat the chicken tenders dry with paper towels. If using a chicken breast, slice into three even strips roughly 4–5 inches long. Lightly season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Buttermilk marinade

In a shallow bowl or dish combine the buttermilk and the egg; whisk until blended. Submerge the chicken tenders in the mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the meat.

Make breading

In a second shallow bowl combine flour, breadcrumbs, cornstarch, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Whisk to distribute evenly.

Set dredge stations

Set up a three-step dredge: 1) wet: buttermilk-egg mixture with chicken removed (let excess drip off), 2) dry: the flour-breadcrumb mix, 3) rest: a plate or rack for breaded tenders. One at a time, lift a tender from the buttermilk, let excess drip, press into the dry mix ensuring even coating, shake off excess and place on the rack. For an extra-crisp double-coat, dip the breaded tender back into the buttermilk briefly and recoat with the dry mix.

Heat oil

Pour vegetable oil into a wide, heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1 to 2 cups depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry tenders

Working in batches (do not overcrowd), carefully add breaded tenders to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reads 165°F (74°C). Adjust heat as needed to maintain oil temperature. Remove to a paper towel–lined plate or wire rack to drain and keep warm while frying remaining tenders.

While chicken rests (or before frying), make the hot honey. In a small saucepan over low heat melt the butter. Add honey, apple cider vinegar, hot sauce, red pepper flakes, and 1/8 teaspoon salt. Stir to combine and bring to a gentle simmer for 1–2 minutes; do not boil vigorously. Taste and adjust heat by adding more hot sauce or red pepper flakes, or thin slightly with 1/2 teaspoon water if too thick. Keep warm until ready to serve.

For a smoother gloss, strain the sauce through a fine mesh sieve to remove flakes before serving (optional).

Arrange 3 hot honey chicken tenders on a plate. Drizzle 2–3 tablespoons of hot honey sauce over the tenders and serve the remaining sauce on the side for dipping. Garnish with chopped parsley and lemon wedges. Squeeze lemon over the chicken to brighten flavors if desired.

Serve immediately so breading stays crisp.