Description
Crispy and flavorful Hot Honey Chicken Tenders marinated in buttermilk, coated with a seasoned flour mixture, pan-fried to golden perfection, and drizzled with a sweet and spicy hot honey sauce. This recipe is perfect for a crowd-pleasing appetizer or a satisfying meal with a kick of heat balanced by honey’s sweetness.
Ingredients
Scale
Chicken Marinade
- 2½ pounds chicken tenderloins
- 1 cup buttermilk
Coating
- 1 cup flour
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Cooking Oil
- ¼ cup oil (plus more as needed, your preferred cooking oil)
Hot Honey Sauce
- ¼ cup honey
- 1½ teaspoon hot sauce
- ¼ teaspoon red pepper flakes
Instructions
- Marinate Chicken: Pour buttermilk over the chicken tenderloins in a bowl and stir to coat evenly. Cover and refrigerate while you prepare the coating and hot honey sauce, allowing the flavors to meld and the chicken to tenderize.
- Prepare Coating: In a shallow dish, combine the flour, paprika, salt, and ground black pepper. Mix well to ensure the spices are evenly distributed in the flour.
- Make Hot Honey Sauce: In a small bowl, whisk together the honey, hot sauce, and red pepper flakes. Adjust the amounts of hot sauce and red pepper flakes according to your preferred spice level. Set aside for serving.
- Coat Chicken: Remove the chicken tenderloins from the buttermilk, allowing excess to drip off. Coat each piece liberally with the seasoned flour mixture on all sides. Repeat until all chicken pieces are thoroughly coated.
- Heat the Skillet: Add the oil to a large skillet and heat over medium heat until hot but not smoking, ensuring the oil is properly heated for frying.
- Cook Chicken Tenders: Place chicken tenders in a single layer in the skillet without overcrowding or pieces touching. Cook for 3 to 4 minutes on one side, then flip and continue cooking for another 4 to 5 minutes, or until the internal temperature reaches 165˚F and the chicken is golden brown and cooked through. Adjust heat to medium-low if needed to prevent burning before the inside is fully cooked.
- Drain and Repeat: Transfer cooked chicken to a paper towel-lined plate to remove excess oil. Add more oil to the skillet if dry spots appear and cook remaining chicken in batches following the same process.
- Serve: Arrange the cooked chicken tenders on a platter and drizzle the hot honey sauce over the top. Optionally, serve additional hot honey for guests to add more to taste.
Notes
- Make sure not to overcrowd the skillet when frying to ensure even cooking and crispiness.
- Adjust the heat under the skillet as needed to avoid burning the coating before the chicken is cooked through.
- The hot honey sauce can be customized with more or less hot sauce and red pepper flakes depending on your preferred heat level.
- Use a meat thermometer to guarantee the chicken reaches a safe internal temperature of 165˚F.
- Leftover tenders can be refrigerated in an airtight container for up to 3 days; reheat in a skillet or oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Hot Honey Chicken Tenders, Fried Chicken Tenders, Spicy Chicken Recipe, Honey Sauce Chicken, Crispy Chicken Tenders
