Spicy Honey Crispy Chicken Tenders Recipe

I remember the first time I tried combining spicy heat with sweet honey; it was a total flavor revelation that changed my cooking forever.

There is just something magical about biting into a super crunchy tender that is glistening with that sticky, spicy glaze.

I made this Spicy Honey Crispy Chicken Tenders Recipe for a game night recently, and the platter was completely empty before halftime even started.

It takes a little patience with the marinating and frying, but the juicy, flavorful result is absolutely worth every single second.

Ingredients

Here is everything you need to create these crave-worthy tenders.

• 2 pounds chicken tenders – Use pre-cut tenderloins or slice boneless skinless breasts into strips.
• 1 1/2 cups buttermilk (for marinade) – The acidity here breaks down the meat fibers to make it super tender.
• 1/2 cup buttermilk (for breading) – Adds extra creaminess to the egg wash.
• 1 tablespoon hot sauce (for marinade) – Adds a base layer of heat deep into the meat.
• 1/4 cup white distilled vinegar – Helps with the tenderizing process alongside the buttermilk.
• 5 cloves garlic – Freshly minced garlic provides a much punchier flavor than powder in the brine.
• 1 cup all-purpose flour – The base of your crunchy coating.
• 1 cup cornstarch – The secret weapon for an ultra-crispy, light crust that doesn’t get soggy.
• 1 tablespoon baking powder – Helps the breading puff up slightly for extra texture.
• Spices (garlic granules, onion granules, paprika, salt, pepper) – Essential for seasoning every layer of the dish.
• 4 large eggs – Helps bind the dry ingredients to the smooth chicken surface.
• Oil for frying – Choose a high smoke point oil like canola, vegetable, or peanut oil.
• 1 cup honey – The sweet base of the glaze that counters the spice.
• 2 teaspoons hot sauce (for sauce) – Adds the vinegary kick to the sweet honey.
• Red pepper flakes and cayenne – Customize these amounts to control the burn level.
• 1/2 stick unsalted butter – gives the sauce a glossy sheen and rich mouthfeel.

Note: This recipe yields approximately 6 to 8 servings depending on appetite sizes.

Variations

You can easily tweak this recipe to suit different dietary needs or taste preferences.

If you need a gluten-free version, simply swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend; the cornstarch is naturally gluten-free and will keep it crispy. For those who want to avoid dairy, use coconut milk mixed with lemon juice as a buttermilk substitute and use plant-based butter for the sauce. If you prefer a milder dish, you can completely omit the cayenne pepper and reduce the hot sauce, letting the honey take center stage.

Cooking Time

Here is a quick breakdown of how much time you will need to set aside.

• Prep Time: 20 minutes
• Cooking Time: 16 minutes
• Total Time: 2 hours 36 minutes (includes marinating time)

Equipment You Need

Having the right tools ready makes the frying process much safer and cleaner.

• Heavy-bottomed pot or Dutch Oven: Essential for maintaining consistent oil temperature while frying.
• Candy Thermometer: To monitor the oil temp so the chicken doesn’t burn or absorb too much grease.
• Wire Rack and Baking Sheet: Used for resting the breaded chicken and draining the fried chicken to keep it crisp.
• Whisk: For ensuring your flour mixture and egg wash are perfectly blended.
• Tongs: For safely flipping and retrieving the chicken from the hot oil.
• Small Saucepan: For melting the hot honey glaze ingredients together.

How to Make Spicy Honey Crispy Chicken Tenders Recipe?

Making restaurant-quality chicken tenders at home is a process that rewards patience and attention to detail, especially when it comes to the frying temperature. You want to set up an organized station so that your dredging process is smooth and you aren’t scrambling while the oil is hot. Trust me, having your wet and dry bowls side-by-side makes the whole experience much more enjoyable and less messy.

Marinate the Chicken

Start by combining your chicken tenders with the buttermilk, vinegar, hot sauce, minced garlic, and initial seasonings in a large bowl. Mix everything thoroughly to ensure every piece of chicken is coated, then cover and refrigerate. I recommend letting this sit for at least 2 hours, but if you have time, 24 hours makes the meat incredibly juicy.

Prepare the Breading Stations

Grab two shallow bowls or pie tins to set up your assembly line for the coating process. In the first bowl, whisk together the flour, cornstarch, baking powder, and dry spices until they are perfectly blended. In the second bowl, beat the eggs with the remaining buttermilk and a pinch of salt until smooth.

Heat the Oil

Pour your frying oil into a heavy-bottomed pot or Dutch oven, filling it about halfway up the sides. Attach a candy thermometer and heat the oil over medium heat until it reaches exactly 375°F. It is crucial to maintain this temperature so the chicken cooks evenly without absorbing too much grease.

The Double Dredge

Remove a tender from the marinade, letting the excess liquid drip off, and press it firmly into the flour mixture. Dip the flour-coated chicken into the egg wash, ensuring it is fully covered, then press it back into the flour mixture again. This double coating is what creates that thick, craggy crust we all love.

Rest the Chicken

Once breaded, place the tenders on a wire rack set over a baking sheet rather than stacking them on a plate. Let them rest here for about 15 minutes before they hit the oil. This resting period allows the hydration to equalize, preventing the breading from blowing off when it hits the hot oil.

Fry to Perfection

Carefully lower 4 to 6 tenders into the hot oil, being careful not to overcrowd the pot which drops the temperature too much. Fry them for about 3 to 4 minutes, flipping halfway through, until they are a deep golden brown. Transfer them to a clean wire rack to drain any excess oil while you fry the remaining batches.

Make the Glaze and Serve

While the chicken finishes frying, melt the butter, honey, hot sauce, vinegar, and spicy peppers in a small saucepan over low heat. Once the chicken is done, use a brush to generously coat every nook and cranny of the tenders with the sticky sauce. Serve immediately while the crust is still audibly crunchy and the sauce is warm.

Additional Tips for Making this Recipe Better

These are the small adjustments I make to ensure the chicken turns out perfect every time.

• I always use a thermometer for the oil because if it drops below 350°F, the chicken will get greasy and soggy instead of crisp.
• I find that using a wire rack is non-negotiable; paper towels trap steam and will make the bottom of your crispy tenders mushy in seconds.
• Don’t skip the cornstarch in the breading; I have tried all flour and it ends up too heavy, whereas the mix gives you that light “tempura” style crunch.
• I like to make a little extra sauce because everyone always asks for a dipping cup of it on the side for their fries or veggies.

How to Serve Spicy Honey Crispy Chicken Tenders Recipe?

These tenders are the star of the show, but presentation makes them even better.

Arrange the tenders in a pile on a wooden board or large platter, garnishing them with chopped green onions or fresh parsley for a pop of color against the red glaze. Serve them alongside a cooling dip like homemade ranch or blue cheese dressing to balance out the heat. For a complete meal, I love pairing these with salty french fries, coleslaw, or even some quick pickles to cut through the richness of the fried food.

Nutritional Information

Here is a quick look at the estimated nutrition per serving.

• Calories: 642 kcal
• Protein: 37g
• Carbohydrates: 70g
• Fat: 25g

Make Ahead and Storage

If you have leftovers (which is rare!), here is how to handle them.

To Store: Place any leftover chicken in an airtight container in the refrigerator for up to 4 days. The sauce will make the crust softer over time, so they are best eaten sooner rather than later.

To Reheat: To restore the crunch, place the tenders on a wire rack over a baking sheet and bake at 375°F for about 10-15 minutes. Avoid the microwave, as it will make the chicken rubbery and the breading soggy.

To Freeze: You can freeze the fried tenders without the sauce for up to 3 months. When ready to eat, reheat them from frozen in the oven and make a fresh batch of the hot honey sauce to glaze them right before serving.

Why You’ll Love This Recipe?

This recipe is guaranteed to become a new favorite in your household rotation.

• Incredible Texture: The combination of flour and cornstarch creates a crust that stays crispy even after being coated in sauce.
• Perfect Flavor Balance: The sweetness of the honey perfectly offsets the cayenne and hot sauce, creating a complex flavor profile.
• Better Than Takeout: The quality of fresh chicken and homemade brine results in tenders that are juicier and tastier than any restaurant chain.
• Crowd Pleaser: It’s versatile enough for a family dinner, a party appetizer, or a game-day snack that everyone will reach for.