Description
Crispy, juicy chicken tenders coated in a spicy-sweet hot honey glaze. These tenders combine the perfect crunch with a kick of heat and touch of sweetness that will have everyone coming back for seconds.
Ingredients
Scale
- 2 pounds chicken tenders
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups vegetable oil, for frying
- For the hot honey sauce:
- 1/2 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes
Instructions
- Marinate chicken tenders in buttermilk for at least 2 hours or overnight in the refrigerator.
- In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Remove chicken from buttermilk and let excess drip off. Dredge each tender in the seasoned flour mixture.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry chicken tenders in batches for 5-6 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
- For the hot honey sauce: In a small saucepan, combine honey, hot sauce, butter, and red pepper flakes. Heat over medium heat until butter melts and mixture is well combined.
- Brush or drizzle the hot honey sauce over the fried chicken tenders while still hot.
- Serve immediately while hot and crispy.
Notes
- For extra crispy tenders, double dredge them by dipping in buttermilk and flour mixture twice
- Adjust the amount of hot sauce and red pepper flakes to control the heat level
- Leftover tenders can be reheated in an oven at 350°F for 10 minutes to restore crispiness
- The hot honey sauce can be made ahead and reheated when needed
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tenders
- Calories: 420
- Sugar: 12g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
