Experience the perfect blend of sweet and spicy with “Sweet Heat: Hot Honey Chicken Tenders.” These crispy chicken tenders are coated in a delectable hot honey glaze that will tantalize your taste buds. Ideal for dinner, parties, or game day snacks, these tenders offer a delightful combination of flavors that are sure to impress.
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Why You’ll Love Hot Honey Chicken Tenders:
- Sweet and Spicy: The hot honey glaze provides the perfect balance of sweetness and heat.
- Crispy and Tender: The chicken tenders are perfectly crispy on the outside and juicy on the inside.
- Easy to Make: Simple ingredients and straightforward preparation.
- Versatile: Great as a main dish, appetizer, or party snack.
Ingredients Notes For Hot Honey Chicken Tenders:
- Chicken Tenders: Boneless, skinless chicken tenders or chicken breasts cut into strips.
- Flour: All-purpose flour for dredging the chicken.
- Eggs: Beaten, to help the breadcrumbs adhere to the chicken.
- Breadcrumbs: Panko breadcrumbs for a crispy coating.
- Salt and Pepper: For seasoning the chicken.
- Garlic Powder: Adds a hint of garlic flavor to the coating.
- Hot Sauce: For the hot honey glaze.
- Honey: The main component of the hot honey glaze.
- Butter: Adds richness to the hot honey glaze.
- Cooking Spray or Oil: For baking or frying the chicken tenders.
Recipe Steps:
- Preheat the Oven or Prepare the Fryer:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Alternatively, heat oil in a deep fryer to 350°F (175°C).
- Prepare the Coating:
- In a shallow dish, mix the flour with salt, pepper, and garlic powder.
- In another shallow dish, beat the eggs.
- In a third shallow dish, place the panko breadcrumbs.
- Coat the Chicken:
- Season the chicken tenders with salt and pepper. Dredge each piece in the flour mixture, shaking off any excess.
- Dip the floured chicken tenders into the beaten eggs, allowing any excess to drip off.
- Roll the chicken tenders in the panko breadcrumbs, pressing gently to ensure they are well-coated.
- Bake or Fry the Chicken Tenders:
- To Bake: Place the coated chicken tenders on the prepared baking sheet. Lightly spray with cooking spray. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden.
- To Fry: Carefully lower the coated chicken tenders into the hot oil. Fry in batches for 4-5 minutes, or until the chicken is cooked through and the coating is crispy and golden. Drain on paper towels.
- Prepare the Hot Honey Glaze:
- In a small saucepan, combine 1/2 cup of honey, 2 tablespoons of hot sauce (adjust to taste), and 2 tablespoons of butter. Heat over medium heat, stirring until the butter is melted and the mixture is well combined.
- Glaze the Chicken Tenders:
- Once the chicken tenders are cooked, place them in a large bowl. Pour the hot honey glaze over the chicken tenders and toss to coat evenly.
- Serve:
- Serve the hot honey chicken tenders immediately, garnished with extra hot sauce or honey if desired. They pair well with sides like coleslaw, fries, or a simple salad.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a preheated oven at 350°F (175°C) until warmed through and crispy.
Ingredients
For the Chicken Tenders:
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika smoked paprika for more flavor
- 1 teaspoon garlic powder
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper adjust based on heat preference
- Oil for frying vegetable or canola
For the Hot Honey Sauce:
- 1/2 cup honey
- 2 tablespoons hot sauce adjust based on heat preference
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon chili flakes optional for extra heat
Instructions
Marinate the Chicken:
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In a large bowl, mix the buttermilk with salt, pepper, paprika, and garlic powder.
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Add the chicken tenders to the marinade, making sure they are fully submerged.
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Cover and refrigerate for at least 1 hour, or up to overnight for more flavor development.
Prepare the Coating:
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In another bowl, mix together the flour, cornstarch, salt, pepper, and cayenne pepper.
Fry the Chicken:
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Heat oil in a large frying pan or deep fryer to 350°F (175°C).
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Remove chicken tenders from the buttermilk, shake off excess, and dredge in the flour mixture until well coated.
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Fry the chicken in batches to avoid crowding, cooking each piece for about 3-4 minutes on each side or until golden brown and internal temperature reaches 165°F (74°C).
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Drain on paper towels.
Make the Hot Honey Sauce:
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In a small saucepan, combine honey, hot sauce, apple cider vinegar, and chili flakes (if using).
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Heat over low heat, stirring until fully combined and slightly reduced.
Finish the Chicken:
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Drizzle the hot honey sauce over the fried chicken tenders or serve it on the side for dipping.
Serve:
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Serve the chicken tenders hot, garnished with additional chili flakes or freshly chopped parsley if desired.
