Hot Honey Chicken Tenders (Extra Crispy)
Crunchy, golden, and packed with flavor, these Crispy Homemade Chicken Tenders with Hot Honey are the ultimate comfort food. Marinated in buttermilk and perfectly seasoned, they’re fried to perfection and finished with a drizzle of sweet and spicy hot honey for an irresistible twist. Whether you’re cooking for a family dinner, game day, or simply craving a nostalgic treat, this recipe is a guaranteed crowd-pleaser. With tips for frying, baking, and even freezing, you’ll have delicious chicken tenders ready for any occasion!
Servings: 4 servings
Calories: 523kcal
Ingredients
For the Marinade
- 2 lbs chicken tenders see note
- 1 cup buttermilk
- 1½ teaspoon salt
- ½ garlic powder
- ½ teaspoon paprika
For the Breading
- 1½ cups all-purpose flour
- ½ cup corn starch
- 2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ cup buttermilk
For Cooking
- 2 cups peanut oil for frying
Instructions
- In a bowl, combine the marinade ingredients, then add the chicken tenders. Toss to coat evenly, ensuring each piece is well covered. Cover the bowl and refrigerate for at least 2 hours, but for the best flavor, marinate overnight.
- In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika until evenly mixed. Pour in the buttermilk and stir until the flour absorbs the liquid, forming small flakes throughout the mixture.
- Take one chicken tender at a time and press it firmly into the breading mixture, ensuring all sides are coated evenly. Press gently to help the breading stick. Place the coated tenders on a wire rack or baking sheet and let them rest for 10 minutes to allow the breading to set.
- Heat cooking oil to 350°F in a large, heavy pot or deep skillet over medium-high heat. Fry the tenders in small batches for 3-4 minutes per side, or until golden brown, crispy, and fully cooked (internal temperature of 165°F). Avoid overcrowding the pan to maintain the oil's temperature.
- Warm the hot honey and pour it into a medium bowl. Working in batches, drizzle the hot honey over the tenders or dip them directly into the honey, using your fingertips or tongs to coat both sides evenly. For a simpler option, arrange the tenders on a platter and drizzle the hot honey over the top.
- Serve the tenders immediately while they’re hot and crispy. Pair with extra hot honey for dipping or a side of ranch for a cooling contrast.
Notes
Scroll up for a visual walkthrough of the recipe.
Money-Saving Tip: Save by using chicken breasts. Separate the tender from the underside and slice the rest into even strips, about ¾ to 1 inch wide.
Dry Before Frying: Let breaded tenders rest for 5-10 minutes before frying to help the breading stick.
Temperature Tips: Keep frying oil at 350°F and cook the chicken to an internal temperature of 165°F for best results.
Storage: Store cooled tenders in an airtight container in the fridge for up to 4 days. Place paper towels between layers to keep them crisp.
Reheating:
- Oven: Preheat to 375°F and heat tenders on a wire rack for 10-12 minutes.
- Air Fryer: Reheat at 350°F for 3-5 minutes.
Nutrition
Calories: 523kcal | Carbohydrates: 55g | Protein: 8g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 2117mg | Potassium: 186mg | Fiber: 2g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 0.02mg | Calcium: 99mg | Iron: 3mg