Description
Crispy and flavorful Hot Honey Chicken Tenders marinated in buttermilk and spices, fried to golden perfection, then tossed in a sweet and spicy hot honey sauce. Perfect as a snack or meal, these tenders offer a delightful balance of heat and sweetness with a crunchy crust and juicy interior.
Ingredients
Scale
For the Chicken
- 1 lb chicken tenderloins, white tendon removed
- 2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp oregano
- 1 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Oil, for frying (about 4 cups or enough for deep frying)
For the Hot Honey Sauce
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/2 cup honey
Instructions
- Prepare the Chicken: In a small bowl, combine salt, pepper, paprika, oregano, garlic powder, and onion powder to create a spice blend. In a larger bowl, add the chicken tenderloins, half of this spice blend, and the buttermilk. Mix well and let the chicken marinate at room temperature for 20 minutes to tenderize and infuse flavor.
- Coat the Chicken: In a separate large sealable bag or bowl, mix the flour, cornstarch, and the remaining half of the spice blend. Take the chicken tenders out of the buttermilk marinade and dredge each piece thoroughly in the flour mixture to ensure a thick, crispy coating.
- Fry the Chicken: Heat oil in a deep fryer or large heavy-bottomed skillet to 350°F (175°C). Carefully place the coated chicken tenders into the hot oil and fry for about 3 minutes per side or until they turn golden brown and reach an internal temperature of 165°F (74°C). Remove the cooked tenders and drain on a wire rack to keep them crispy and remove excess oil.
- Make the Hot Honey Sauce: In a small saucepan over medium heat, combine the hot sauce and honey. Whisk frequently and cook for 2-3 minutes until the sauce is smooth and slightly thickened.
- Coat and Serve: Toss the fried chicken tenders in the warm hot honey sauce, making sure each piece is evenly coated. Serve immediately while hot and crispy for the best flavor and texture experience.
Notes
- For extra crispiness, double dredge the chicken by dipping back into the buttermilk and flour mixture once more before frying.
- Adjust the amount of hot sauce and honey based on your heat and sweetness preference.
- Use a thermometer to maintain the oil temperature for perfect frying results.
- Serve with ranch or blue cheese dressing for added flavor contrast.
- Leftover tenders can be kept in the fridge for up to 2 days but are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
