Description
This Hot Honey Chicken Tenders recipe features crispy, tender chicken marinated in buttermilk and a flavorful blend of spices, then fried to golden perfection. The tenders are tossed in a sweet and spicy hot honey sauce, delivering a delicious balance of heat and sweetness perfect for a satisfying snack or meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenderloins, white tendon removed
- 2 cups buttermilk
- 1/2 tsp salt (half of 1 1/2 tsp)
- 1/8 tsp black pepper (half of 1/4 tsp)
- 1/2 tsp paprika (half of 1 tsp)
- 1/2 tsp oregano (half of 1 tsp)
- 1 tsp garlic powder (half of 2 tsp)
- 1/2 tsp onion powder (half of 1 tsp)
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt (remaining half of 1 1/2 tsp, or to taste)
- 1/8 tsp black pepper (remaining half of 1/4 tsp, or to taste)
- 1/2 tsp paprika (remaining half of 1 tsp)
- 1/2 tsp oregano (remaining half of 1 tsp)
- 1 tsp garlic powder (remaining half of 2 tsp)
- 1/2 tsp onion powder (remaining half of 1 tsp)
Hot Honey Sauce
- 1/2 cup hot sauce
- 1/2 cup honey
For Frying
- Oil, for frying (enough to deep fry or shallow fry the chicken tenders)
Instructions
- Prepare the Chicken: In a small bowl, combine salt, black pepper, paprika, oregano, garlic powder, and onion powder. Add half of this spice blend along with the chicken tenderloins and buttermilk to a bowl. Mix well and let the chicken marinate at room temperature for 20 minutes to tenderize and infuse flavor.
- Coat the Chicken: In a large sealable bag or bowl, combine the all-purpose flour, cornstarch, and the remaining half of the spice blend. Remove the chicken tenders from the buttermilk marinade, letting excess drip off, then dip each piece into the flour mixture thoroughly to create an even, crispy coating.
- Fry the Chicken: Heat oil in a deep fryer or large skillet to 350°F (175°C). Carefully fry the coated chicken tenders for about 3 minutes on each side or until they are golden brown and fully cooked through. Once fried, transfer them to a wire rack to drain excess oil and maintain crispiness.
- Make the Hot Honey Sauce: In a small saucepan over medium heat, combine the hot sauce and honey. Cook for 2 to 3 minutes, whisking frequently until the sauce is smooth and slightly thickened, creating a perfect balance of sweetness and heat.
- Coat and Serve: Toss the fried chicken tenders in the hot honey sauce until evenly coated. Serve immediately while still hot and crispy to enjoy the optimal flavor and texture.
Notes
- Ensure the oil temperature is consistently at 350°F for even frying and crispiness.
- Use a wire rack for draining fried tenders to prevent sogginess compared to paper towels.
- Adjust the amount of hot sauce or honey in the sauce to make it spicier or sweeter according to preference.
- Marinating the chicken for at least 20 minutes helps tenderize and flavor the meat but do not exceed 1 hour at room temperature for safety.
- Leftover tenders can be reheated in an oven or air fryer to maintain crispiness.
