Hot Honey Chicken Tenders

Hot Honey Chicken Tenders

There’s something magical about the combination of heat and sweetness, don’t you think?

These Hot Honey Chicken Tenders are my go-to recipe when I want to impress without breaking a sweat.

Whether it’s game night, a quick weeknight dinner, or even an impromptu snack fest with friends, these juicy chicken strips coated in a sticky-spicy glaze will have everyone reaching for seconds (and thirds).

Plus, they’re so easy to whip up that you’ll feel like a kitchen rockstar in no time!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients because, let’s face it, nobody likes scrambling mid-cook! Cut your chicken breasts into even strips—they should be bite-sized but still hearty enough to hold their own against the bold flavors. For the breading station, set out three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with a pinch of seasoning. Pro Tip : Use tongs or forks to keep things tidy while coating.

Step 2: Bread Like a Pro
Now comes the fun part—getting those fingers messy! Dip each chicken strip first into the seasoned flour, shaking off any excess. Next, dunk them into the egg wash, ensuring they’re fully coated. Finally, press them firmly into the panko mixture to create a thick, crunchy layer. Place the breaded tenders on a plate or baking sheet as you work.

Step 3: Fry Until Golden Perfection
Heat your oil in a large skillet over medium-high heat until shimmering—not smoking! Carefully add the chicken tenders in batches, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes, flipping only once, until they’re perfectly golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.

Step 4: Glaze with Love
While the chicken rests, whip up your hot honey sauce by combining honey, red pepper flakes, garlic powder, and a splash of apple cider vinegar in a small saucepan. Warm it gently over low heat just until it thickens slightly. Once the chicken is ready, toss the tenders in the glaze until they’re evenly coated. Serve immediately with extra glaze on the side for dipping.

Pro Tips

• Double Dredge for Extra Crunch: If you’re craving an ultra-crispy exterior, dip the chicken twice—first in flour, then egg, then back into the flour again before finishing with the panko.
• Adjust the Heat Level: Not a fan of too much spice? Start with fewer red pepper flakes and gradually increase to suit your taste.
• Use a Thermometer: Keep your oil at 350°F (175°C) for consistent results. Too hot, and the outside burns; too cool, and the inside stays soggy.
• Make Ahead Sauce: The hot honey glaze can be made ahead of time and stored in the fridge for up to a week. Just reheat before using!
• Pair Smartly: Balance the richness of the dish with cooling sides like cucumber salad or creamy coleslaw.

Storage

• Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 375°F (190°C) for 8-10 minutes to retain crispiness—microwaving makes them soggy.
• Freeze unglazed tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven.

Print Recipe

Hot Honey Chicken Tenders

Cooking Method: Frying Cuisine: American Favorites Courses: Appetizers & Snacks, Main Courses, Quick & Easy Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Dairy Free

Description

Juicy chicken tenders coated in a fiery yet sweet honey glaze, served piping hot with a satisfying crunch. Perfect for parties, family dinners, or solo indulgence.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breasts, cut into strips
• ¹⁄₂ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Hot Honey Glaze:

• ¹⁄₂ cup honey

• 1 tbsp red pepper flakes (adjust to preference)

• 1 tsp garlic powder

• 1 tbsp apple cider vinegar

Instructions

1. Cut the chicken breasts into even strips and season lightly with salt and pepper.
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
3. Coat each chicken strip in flour, dip into the egg wash, and finish with the panko mixture, pressing firmly to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
5. In a small saucepan, combine honey, red pepper flakes, garlic powder, and apple cider vinegar. Warm over low heat until slightly thickened.
6. Toss the fried chicken tenders in the hot honey glaze until evenly coated. Serve immediately with extra glaze on the side.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 28g10%

Dietary Fiber 1g4%

Sugars 18g

Protein 24g48%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Adjust the amount of red pepper flakes based on your tolerance for heat.
• Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
• Always fry in small batches to maintain oil temperature and prevent sticking.
• Leftovers are best reheated in the oven to restore crispiness.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Chicken tenders, hot honey, spicy-sweet, crispy fried chicken, appetizers