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If you're pressed for time but want something tasty, these crispy hot honey chicken tenders hit the spot. The mix of sweet heat keeps every bite lively without going overboard. Plus, you can throw it together with common pantry and fridge staples.
I tossed this together on a whim once and it quickly turned into a favorite for relaxed dinners and watching the game.
What You Need
- Chicken breasts: sliced into strips for quick cooking and dipping
- All-purpose flour: creates a nice golden crust
- Cornstarch: gives the coating a light, crispy crunch
- Eggs: help the coating stick like glue
- Hot honey: brings the spicy-sweet punch, use a good brand or make your own
- Garlic powder: adds a mild savory flavor
- Smoked paprika: gives a warm smoky touch without needing a smoker
- Salt and pepper: brighten up all the flavors naturally
- Neutral oil like canola or vegetable: best for frying because it handles the heat well
How To Make It
- Get The Dredging Ready
- Pat the chicken strips dry with paper towels to make sure the coating sticks well. Beat the eggs in one bowl until smooth. In another bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper so all chicken pieces get seasoned evenly.
- Cover The Chicken
- First, dip each strip in the egg mixture to wet it fully. Then, immediately press it into the flour mix to get a nice even coat. For extra crunch, repeat the egg and flour coating again.
- Heat The Oil
- Pour oil into a skillet about half an inch deep. Warm it over medium heat. When you flick some flour into the oil and it bubbles but doesn’t smoke, you’re good to fry. This makes sure you get a golden outside and cooked inside.
- Fry The Strips
- Carefully add the coated chicken to the hot oil. Don't overcrowd the pan to keep the heat right. Cook each side for about 4 to 5 minutes until golden brown and the inside hits 165°F. Use a thermometer for safety.
- Drain And Add The Sauce
- Move the cooked tenders onto paper towels to soak up extra oil. While still warm, pour plenty of hot honey over them. The warmth helps the honey spread evenly and sink a bit into the crust for balanced taste.
This dish always reminds me of laid-back family dinners where everyone asks for seconds.
Keeping Tips
You can store cooked tenders in a sealed container in the fridge for up to 4 days. Warm them in the oven at 350°F for about 10 minutes to bring back the crunch or use an air fryer if you’ve got one. Skip the microwave because it’ll make the crust soggy.
Swap Ideas
If you want a glaze with a more Asian vibe, try mixing sweet chili sauce with honey. Panko breadcrumbs can take the place of the flour mix for crunchier coating. For a leaner option, swap chicken for turkey strips but watch cooking times since turkey dries out faster.
Serving Tips
Pair with a fresh crunchy salad or simple coleslaw to cut the richness. A cool yogurt or ranch dip helps balance the spice. You can also throw the tenders on a quick rice bowl with steamed greens for a complete meal.
This hot honey chicken tender dish nails flavor and crunch with hardly any fuss.
Frequently Asked Cooking Questions
- → What’s the best chicken to use here?
Boneless skinless chicken breasts sliced into strips cook evenly and stay tender.
- → How do I make the tenders extra crispy?
Dip the chicken strips twice in the flour mix after the egg wash for a thicker crust that’s super crunchy.
- → How can I make the hot honey glaze spicy but not overpowering?
Buy hot honey or blend regular honey with chili flakes. Adjust the spice level until it suits your taste.
- → How can I tell when the chicken is fully cooked?
Fry the strips until golden brown and check the inside hits 165°F for safety.
- → What oil works best for frying these tenders?
Use canola or vegetable oil since they handle high heat well and help get a crispy crust.