Description
Crispy and flavorful Hot Honey Chicken Tenders marinated in a spiced buttermilk mixture, coated in a seasoned flour and cornstarch batter, fried to golden perfection, then tossed in a sweet and spicy hot honey sauce. This easy 26-minute recipe yields tender, juicy chicken with a perfect balance of heat and sweetness, ideal for a delicious appetizer or main dish.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenderloins, white tendon removed
- 2 cups buttermilk
- 1 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tsp paprika
- 1 tsp oregano
- 2 tsp garlic powder
- 1 tsp onion powder
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Remaining salt, pepper, paprika, oregano, garlic powder, and onion powder from marinade mix
Hot Honey Sauce
- 1/2 cup hot sauce
- 1/2 cup honey
For Frying
- Oil, for frying (vegetable or canola oil recommended)
Instructions
- Prepare the Chicken: In a small bowl, mix salt, pepper, paprika, oregano, garlic powder, and onion powder. Add half of this seasoning blend along with the chicken tenderloins and buttermilk to a bowl. Let it marinate for 20 minutes at room temperature to tenderize and flavor the chicken.
- Coat the Chicken: In a large sealable bag or bowl, combine the flour, cornstarch, and the remaining half of the seasoning blend. Remove the chicken from the marinade and dredge each tender thoroughly in the flour mixture, ensuring an even and crispy coating.
- Fry the Chicken: Heat oil in a deep fryer or heavy-bottom skillet to 350°F (175°C). Fry the chicken tenders for about 3 minutes per side or until golden brown and fully cooked. Transfer to a wire rack to drain excess oil and keep crisp.
- Make the Hot Honey Sauce: In a small saucepan over medium heat, whisk together the hot sauce and honey. Cook for 2 to 3 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
- Coat and Serve: Toss the fried chicken tenders in the warm hot honey sauce until evenly coated. Serve immediately to enjoy the crispy texture paired with the spicy-sweet sauce.
Notes
- For extra crispy tenders, let the coated chicken rest for 10 minutes before frying.
- Adjust the amount of hot sauce in the honey sauce to control the spiciness.
- Use an instant-read thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- If you prefer less oil absorption, fry in small batches and maintain consistent oil temperature.
- This recipe works well with chicken breasts cut into strips if tenderloins aren’t available.
