Description
Prepare to indulge in a flavor explosion with our irresistible Hot Honey Chicken Tenders! This dish combines the perfect balance of spicy and sweet, creating a mouthwatering sensation that will have your taste buds dancing with joy.
Ingredients
- 1.5 lb chicken tenders or boneless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, peanut, or canola)
- ½ cup honey
- 2 tbsp hot sauce (e.g., Frank’s RedHot)
- 2 tbsp unsalted butter
- 1 tsp red pepper flakes
- 1 tbsp apple cider vinegar
- Ranch dressing
- Coleslaw
- Pickles
- Garlic aioli
Instructions
1. In a large bowl, combine chicken strips and buttermilk. Cover and refrigerate for at least 30 minutes or up to 4 hours for extra tenderness.
2. In one shallow bowl, mix flour, panko, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
3. Remove chicken from the buttermilk and dredge each piece in the flour-panko mixture, pressing gently to coat evenly. Set aside on a plate.
4. In a deep skillet or heavy-bottomed pot, heat oil to 350°F (175°C).
5. Carefully fry chicken tenders in batches for 4–6 minutes, or until golden brown and fully cooked inside. Drain on paper towels.
6. In a small saucepan, combine honey, hot sauce, butter, red pepper flakes, and apple cider vinegar. Heat over medium heat, stirring until melted and combined.
7. Brush or drizzle hot honey sauce over the fried chicken tenders while still warm.
8. Pair the Hot Honey Chicken Tenders with ranch dressing, pickles, garlic aioli, or coleslaw for a mouthwatering, spicy-sweet bite.
Notes
Achieving perfectly crispy and tender Hot Honey Chicken Tenders is all about paying attention to a few key details. First, be sure to maintain the oil temperature at a consistent 350°F (175°C) during the frying process. Overcrowding the pan can cause the oil temperature to drop, resulting in soggy tenders. Fry the chicken in batches, allowing the oil to come back to temperature between each round, for the best texture.
Another important tip is to thoroughly coat the chicken in the flour-panko mixture, pressing gently to help the breading adhere. This will ensure a satisfyingly crunchy exterior that perfectly complements the juicy, tender interior of the tenders.
- Prep Time: 30
- Cook Time: 20
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 15
- Sodium: 800
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 25
- Cholesterol: 100