Description
These Hot Honey Chicken Tenders are crispy, juicy, and bursting with a perfect balance of sweet heat. Buttermilk-marinated chicken tenderloins are coated in a seasoned flour and cornstarch blend, fried to golden perfection, and then tossed in a luscious hot honey sauce made with honey and spicy hot sauce. This quick and easy recipe makes a delicious appetizer or main dish that’s perfect for game day or a family dinner.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenderloins, white tendon removed
- 2 cups buttermilk
- 1 tsp salt (from the spice blend)
- 1/4 tsp black pepper (from the spice blend)
- 1 tsp paprika (from the spice blend)
- 1 tsp oregano (from the spice blend)
- 2 tsp garlic powder (from the spice blend)
- 1 tsp onion powder (from the spice blend)
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Spices: Remaining half of the salt, pepper, paprika, oregano, garlic powder, and onion powder (approximately 3/4 tsp salt, 1/8 tsp pepper, 1/2 tsp paprika, 1/2 tsp oregano, 1 tsp garlic powder, 1/2 tsp onion powder)
Hot Honey Sauce
- 1/2 cup hot sauce
- 1/2 cup honey
Frying
- Oil, for frying (vegetable or canola oil recommended)
Instructions
- Prepare Spice Blend and Marinate: In a small bowl, mix salt, pepper, paprika, oregano, garlic powder, and onion powder. Reserve half of this spice blend. Place chicken tenderloins in a bowl with the reserved half of the spices and buttermilk. Stir gently to coat and let marinate at room temperature for 20 minutes to tenderize and infuse flavor.
- Prepare Coating: In a large sealable bag or bowl, combine the flour, cornstarch, and remaining half of the spice blend. Mix well to evenly distribute spices in the flour mixture.
- Coat Chicken Tenders: Remove chicken from the marinade, allowing excess buttermilk to drip off. Dip each tender into the flour mixture, ensuring full and even coating to achieve a crispy crust when fried.
- Heat Oil and Fry Chicken: Heat oil in a deep fryer or large heavy skillet to 350°F (175°C). Carefully fry the coated chicken tenders for about 3 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Drain cooked tenders on a wire rack to maintain crispiness and remove excess oil.
- Make Hot Honey Sauce: In a small saucepan over medium heat, combine the hot sauce and honey. Whisk frequently and cook for 2–3 minutes until the sauce is smooth and slightly thickened.
- Toss Chicken in Sauce and Serve: Place the fried chicken tenders in a large bowl, pour the hot honey sauce over them, and toss gently to coat evenly. Serve immediately while hot and crispy for the best flavor and texture.
Notes
- For extra crispiness, double-dip the chicken tenders by repeating the buttermilk and flour coating steps.
- Adjust the amount of hot sauce in the honey sauce to make it more or less spicy according to your preference.
- Use a thermometer to maintain consistent oil temperature for perfectly fried tenders.
- Serve with ranch or blue cheese dressing for a cooling contrast.
- Leftover chicken can be stored in an airtight container and reheated in the oven to retain crispiness.
