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Hot Honey Chicken Tenders Recipe

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★★★★★

4.7 from 124 reviews

Crispy and flavorful Hot Honey Chicken Tenders soaked in buttermilk, coated with a seasoned flour mixture, pan-fried to golden perfection, and drizzled with a spicy-sweet hot honey sauce for an irresistible snack or meal.

Ingredients

Scale

Chicken and Marinade

  • 2½ pounds chicken tenderloins
  • 1 cup buttermilk

Coating

  • 1 cup flour
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Hot Honey Sauce

  • ¼ cup honey
  • 1½ teaspoons hot sauce
  • ¼ teaspoon red pepper flakes

Cooking Oil

  • ¼ cup oil (plus more as needed, your preferred cooking oil)

Instructions

  1. Marinate Chicken: Pour 1 cup of buttermilk over 2½ pounds of chicken tenderloins in a bowl. Stir to coat all pieces thoroughly and refrigerate while preparing the coating and honey sauce. This step tenderizes the chicken and helps the flour mixture adhere better.
  2. Prepare Coating Mixture: In a shallow dish, combine 1 cup flour, 2 tablespoons paprika, 2 teaspoons salt, and 1 teaspoon ground black pepper. Mix these ingredients well to create a balanced and flavorful breading for the chicken.
  3. Mix Hot Honey Sauce: In a small bowl, whisk together ¼ cup honey, 1½ teaspoons hot sauce, and ¼ teaspoon red pepper flakes. Adjust the hot sauce and red pepper flakes to taste for your desired level of heat. Set this sauce aside to drizzle over the cooked chicken.
  4. Coat Chicken: Remove chicken tenderloins from the buttermilk, allowing excess to drip off. Liberally coat each piece in the flour mixture, ensuring all sides are covered. Repeat the coating process until all chicken pieces are thoroughly breaded.
  5. Heat Oil and Fry Chicken: Add ¼ cup oil to a large skillet and heat it over medium heat until hot. Place the coated chicken tenderloins in a single layer without overlapping or touching. Fry the chicken for about 3-4 minutes on the first side, then flip and cook another 4-5 minutes until they reach 165°F internal temperature and are golden brown on the outside. Adjust heat to medium-low if needed to avoid burning while ensuring thorough cooking.
  6. Drain and Repeat: Remove cooked chicken tenders to a plate lined with paper towels to drain excess oil. Continue frying the remaining chicken in batches, adding more oil if the skillet gets dry.
  7. Serve: Once all chicken tenders are cooked, arrange them on a serving platter and drizzle the prepared hot honey sauce over each piece. Optionally, serve extra sauce on the side for guests to add more according to their preference.

Notes

  • Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
  • You can adjust the heat level of the hot honey sauce by varying the amount of hot sauce and red pepper flakes.
  • Use your preferred cooking oil with a high smoke point like vegetable, canola, or peanut oil for frying.
  • If you want a thicker coating, double dredge the chicken by dipping back into buttermilk and then flour mixture again before frying.
  • Leftovers can be refrigerated and reheated in an oven to maintain crispiness.

Keywords: Hot Honey Chicken Tenders, Fried Chicken Tenders, Spicy Honey Chicken, Chicken Recipes, Quick Chicken Dinner

Find it online: https://messykitchenmagic.com/hot-honey-chicken-tenders-recipe/