hot honey chicken tenders.

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There’s something magical about the combination of sweet honey and savory chicken that keeps me coming back for more. I’ve been experimenting with honey-based chicken recipes for years, from my popular Honey Chili Chicken to the elegant Honey, Ricotta & Cranberry Chicken, and each one brings its own unique twist to the table. These hot honey chicken tenders take that beloved sweet-and-savory combo and add a spicy kick that transforms simple chicken strips into an irresistible treat. While I typically focus on healthyish, high-protein recipes for two on My Curated Tastes, I’m making an exception for these crispy, indulgent tenders. They’re the perfect game day snack, and the guys in my family absolutely devour them every time I make a batch.

What is Hot Honey?

If you haven’t tried hot honey yet, you’re in for a treat! Hot honey is simply honey infused with chili peppers or hot sauce, creating a perfect balance of sweet and spicy. This trendy condiment has taken the food world by storm, and for good reason—it adds incredible depth and complexity to everything from fried chicken to pizza. The sweetness of the honey tames the heat just enough to make it approachable, while the spice adds an exciting kick that keeps you reaching for more. In this recipe, I make a quick hot honey sauce by combining butter, honey, and chili crunch, which creates a glossy, flavorful drizzle that takes these chicken tenders from good to absolutely crave-worthy. 

NOTE:  You can buy hot-honey already made but I prefer to make my own so I can control the quality of ingredients and the level of heat.

Why This Recipe Works

This hot honey chicken tender recipe delivers restaurant-quality results at home by combining a few key techniques. The double-dredge method—first in seasoned flour, then in a buttermilk mixture, and back into the flour—creates an incredibly crunchy coating that stays crispy even after being drizzled with the hot honey sauce. The buttermilk brine tenderizes the chicken while adding tang, and the baking soda in the wet mixture helps achieve that signature golden-brown crunch. Frying at 325°F (rather than a higher temperature) ensures the chicken cooks through without burning the coating. The homemade hot honey sauce strikes the perfect balance between sweet honey and spicy chili crunch, creating layers of flavor that complement the crispy chicken without overpowering it. Unlike baked hot honey chicken, these fried tenders have an ultra-crispy coating with an incredibly satisfying crunch that you just can’t achieve in the oven.

Ingredients

Chicken Tenders – The star of the dish; their uniform size ensures even cooking and tender, juicy results.

All-Purpose Flour – Creates the crispy coating that makes these tenders irresistible; divided between the dry dredge and buttermilk mixture.

Salt & Pepper – Essential for seasoning both the chicken and the coating layers; builds flavor from the inside out.

Garlic Powder – Adds savory depth to both the wet and dry mixtures without the moisture of fresh garlic that could prevent crisping.

Sugar – Helps with browning and balances the heat in the coating; a small amount goes a long way.

Cayenne Pepper – Brings gentle heat to the coating that pairs perfectly with the hot honey drizzle.

Spanish Paprika – Adds a subtle smokiness and beautiful color to the crispy exterior.

Egg – Binds the buttermilk mixture and helps the coating adhere to the chicken.

Buttermilk – Tenderizes the chicken while adding tang; creates a thick batter when combined with flour.

Baking Soda – The secret to extra-crispy coating; creates tiny bubbles that make the crust light and crunchy.

Canola Oil – The frying medium; its high smoke point makes it ideal for achieving golden-brown, crispy results.

Unsalted Butter – Forms the base of the hot honey sauce; adds richness and helps emulsify the honey and chili.

Honey – Provides natural sweetness and glossy texture to the sauce; balances the spicy chili crunch.

Chili Crunch – The source of heat and texture in the sauce; adjust the amount based on your spice preference.

Ingredient Substitutions

For less heat: If you’re serving children or those who prefer milder flavors, simply drizzle the tenders with pure raw honey instead of the hot honey sauce. You’ll still get that sweet, sticky goodness without the spice.

Sugar substitute: Feel free to use your preferred sugar substitute in place of regular sugar in the coating mixture.

Oil options: Vegetable oil or peanut oil work equally well for frying if you don’t have canola oil on hand.

Gluten-free option: Gluten-free all-purpose flour can be substituted 1:1 for regular flour to make these tenders gluten-free.

hot honey chicken tenders.
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How to Make Hot Honey Chicken Tenders

1. Season the chicken all over with 1 teaspoon of the salt and black pepper to taste.

2. In a shallow bowl, stir together 1 cup of the flour,  1 teaspoon of the garlic powder, 1 teaspoons of the sugar, pinch of the cayenne, 1/2 teaspoon of the paprika, 1/2 teaspoon of the remaining salt, and a couple of grinds of the black pepper.

flour and spices in bowl.

3. In a separate shallow bowl, beat the egg with the buttermilk. Whisk in the remaining 1/4 cup flour, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon sugar, remaining 1/2 teaspoon paprika, remaining  salt, several grinds of black pepper, and the baking soda until combined. 

wet ingredients in bowl for batter.
chicken, wet and dry ingredients in bowls.

Add the chicken to the buttermilk mixture and coat well. Then, add it to the dry mixture, pressing to adhere.  Completely coat the chicken piece.

chicken tenders in batter.

4. Set a cooling rack inside a rimmed sheet pan lined with foil to help with cleaning up. Attach a deep-fry thermometer to the side of a large, heavy pot or dutch oven. Alternatively, add oil to a deep cast iron skillet. Add the oil to the pot or skillet over medium-high heat.

5. Heat the oil to 325°F and carefully add the chicken to the hot oil in small batches and cook, turning halfway through, until golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 3 to 4 minutes.

chicken tenders frying.

6. Using a slotted metal spoon, transfer the chicken to the cooling rack to cool. Repeat with the remaining chicken, allowing the oil to return to 325°F between batches.

fried chicken tenders on a rack.

7. Let’s make the sauce! Melt the butter in a small saucepan over medium-low heat. Whisk in the honey, chili crunch, and salt until well combined. Put it to the side.

butter and chili crisp in a pot.

8. Transfer the tenders to a serving platter and drizzle the sauce over top, and serve extra sauce on the side for dipping.  I also like to serve the plain honey on the side as well.  Sprinkle with some fresh thyme for a little freshness (totally optional).

hot honey chicken tenders.

Tips for Extra Crispy Chicken Tenders

Getting that perfect crispy hot honey chicken texture is all about technique. Here are my tried-and-true tips:

Pat the chicken dry – Before you begin coating, use paper towels to thoroughly dry the chicken tenders. Excess moisture is the enemy of crispy coating.

Don’t skip the double dredge – The sequence of dry-wet-dry is crucial. This creates multiple layers that fry up incredibly crunchy.

Maintain your oil temperature – Use a thermometer and keep the oil at 325°F. If it drops too low, the coating absorbs oil and becomes greasy instead of crispy. If it’s too hot, the outside burns before the chicken cooks through.

Don’t overcrowd the pan – Fry in small batches, giving each tender plenty of room. Overcrowding lowers the oil temperature and creates steam, which prevents crisping.

Let the coating set – After coating the chicken, let it rest for 5 minutes before frying. This helps the coating adhere better and creates a crunchier texture.

Use a wire rack – Always drain fried chicken on a wire rack, never paper towels. Paper towels trap steam underneath, making the bottom soggy.

How to Make a Hot Honey Chicken Sandwich

Transform these crispy tenders into an incredible hot honey chicken sandwich that rivals any restaurant version. The combination of crunchy, spicy-sweet chicken with cool, tangy toppings creates the ultimate handheld meal.

Start with a soft, buttery bun—brioche or potato buns work beautifully. Lightly toast the buns in a skillet with a little butter for extra flavor and to help them hold up to the juicy chicken. Place 2-3 hot honey chicken tenders on the bottom bun, then generously drizzle with extra hot honey sauce.

Top the chicken with my Healthy Coleslaw, which adds a refreshing crunch and tangy contrast that cuts through the richness of the fried chicken. The cool, crisp slaw is essential for balancing the heat and creating textural variety in every bite.

For additional toppings, consider adding dill pickle chips for acidity and crunch, a smear of mayo or ranch dressing for creaminess, or even a few slices of pepper jack cheese if you want to turn up the heat. Some thinly sliced red onion or jalapeños work great too if you’re a heat lover.

This sandwich is perfect for a casual weekend lunch or dinner, and it’s substantial enough to satisfy even the heartiest appetites. Serve with sweet potato fries, regular fries or my Parmesan truffle fries on the side for the complete experience.

What to Serve With Hot Honey Chicken Tenders

These versatile tenders pair beautifully with a variety of sides. Here are my favorite accompaniments:

Classic sides: French fries, sweet potato fries, or crispy tater tots are always a hit. The starchy, salty sides complement the sweet and spicy chicken perfectly.

Fresh and crunchy: My Healthy Coleslaw or my spicy pineapple and basil coleslaw offer the perfect cool, tangy contrast to the hot, crispy tenders. You can also serve a simple green salad, cucumber salad, or even celery and carrot sticks with ranch dressing.

Comfort food pairings: Mac and cheese, cornbread, or biscuits make these tenders feel like a complete Southern-inspired meal. Baked beans or collard greens also work wonderfully.

Dipping sauces: Set out a variety of dipping options beyond the hot honey sauce. Ranch dressing, blue cheese dressing, honey mustard, barbecue sauce, and buttermilk ranch are all excellent choices.

Pickles and cooling elements: Dill pickle spears, bread and butter pickles, or pickled jalapeños add acidity that cuts through the richness of fried food.

For game day or casual entertaining, arrange the tenders on a large platter surrounded by different dipping sauces, pickles, and veggie sticks for a crowd-pleasing spread that lets everyone customize their experience.

How to Serve Hot Honey Chicken Tenders

These crispy tenders are ideal for entertaining and special occasions. Serve them for Super Bowl Sunday with an array of dipping sauces, or make them the star of your game day spread alongside wings and sliders. They’re also perfect for casual get-togethers, tailgating parties, playoff watch parties, or any time you need a crowd-pleasing appetizer that disappears fast. The recipe easily doubles or triples if you’re feeding a larger group—just be sure to fry in batches to maintain that perfect crispy texture. *see my pro tip below!

For a casual weeknight dinner for two, pair them with your favorite sides for a satisfying meal. They’re also fantastic for a fun date night in when you’re craving something indulgent and delicious.

PRO TIP

If making large batches of chicken tenders, place them on a rack over a baking sheet and keep in a 200 degree F. oven to stay warm for up to 1/2 hour before serving.

How to Store Leftovers

Store leftover hot honey chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispiness, place them on a wire rack set over a baking sheet and warm in a 375°F oven for 10-12 minutes until heated through and crispy. Avoid microwaving, as this will make the coating soggy. Store any extra hot honey sauce separately in the refrigerator for up to one week, and gently rewarm before serving.

Frequently Asked Questions

Yes! Spray the coated tenders with cooking spray and air fry at 375°F for 12-15 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. The texture will be slightly different from deep-fried, but still delicious and crispy.
Place finished tenders on the cooling rack and keep them in a 200°F oven while you fry the remaining batches. This keeps them warm and crispy without overcooking.
Absolutely! You can coat the chicken tenders up to 2 hours in advance and refrigerate them on a baking sheet. Let them sit at room temperature for 15 minutes before frying for best results.
Make sure your oil is at the correct temperature (325°F) before adding the chicken. Oil that’s too cool will cause the coating to absorb oil and slide off, while oil that’s too hot will brown the outside before the chicken cooks through. Also, don’t overcrowd the pan, which can lower the oil temperature.
Yes, though the texture won’t be quite as crispy. Place the coated tenders on a greased wire rack over a baking sheet, spray with cooking spray, and bake at 425°F for 18-22 minutes, flipping once, until golden and cooked through.
Red pepper flakes, sriracha, or your favorite hot sauce can all work. Start with a small amount and adjust to your preferred heat level. You can also use cayenne pepper mixed with a little oil for texture.
While a thermometer is the most accurate method (you’re looking for 165°F), you can also check by cutting into the thickest part of a tender. The meat should be opaque with no pink, and the juices should run clear.
hot honey chicken tenders.

Did you enjoy this recipe?  I’d love to hear from you.  Drop a comment and rating below and let me know how you served these.

More Delicious Chicken Recipes You’ll Love

Frequently Asked Questions

hot honey chicken tenders.

Hot Honey Chicken Tenders for Two

A childhood favorite gets a grown up twist -  hot honey chicken tenders everyone will love!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course General
Cuisine General
Servings 2 Serves

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
  

Chicken Tenders

  • 6 boneless, skinless chicken tenders (about 12 ounces)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons sugar or sugar substitute
  • Pinch cayenne pepper
  • 1 teaspoon Spanish paprika
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 quarts Canola oil, for frying
  • Fresh thyme to finish (optional)

Hot Honey Sauce

  • 2 tablespoons unsalted butter
  • 1/4 cup honey
  • 1 tablespoon Chili Crunch
  • 1/4 teaspoon kosher salt

Instructions
 

  • Season the chicken tenders with 1 teaspoon of the salt and black pepper to taste. 
  • In a shallow bowl, stir together 1 cup of the flour, 1 teaspoon of the garlic powder, 1 teaspoon of the sugar, pinch of cayenne, 1/2 teaspoon of the paprika, 1/2 teaspoons of the remaining salt, and a couple of grinds of the black pepper. In a separate shallow bowl, beat the egg with the buttermilk. Whisk in the remaining 1/4 cup flour, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon sugar, remaining 1/2 teaspoon paprika, remaining salt, several grinds of black pepper, and the baking soda until combined. Add the chicken to the buttermilk mixture and coat well. 
  • Set a cooling rack inside a rimmed sheet pan lined with foil to help with clean up. Attach a deep-fry thermometer to the side of a large, heavy pot or dutch oven. Alternatively, use a deep cast iron skillet (with at least two - three inch sides) and check temperature with a thermometer. Add the oil to the pot or skillet over medium-high heat.
  • Heat the oil to 325°F, then working with one piece at a time, begin removing the chicken from the buttermilk mixture, allowing any excess to drip off. Add it to the dry mixture, pressing to adhere. Carefully add the chicken to the hot oil in small batches and cook, turning halfway through, until golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 3 to 4 minutes.
  • Using a slotted metal spoon, transfer the chicken to the cooling rack to cool. Repeat with the remaining chicken, allowing the oil to return to 325°F between batches.
  • Let’s make the sauce! Melt the butter in a small saucepan over medium-low heat. Whisk in the honey, chili crunch and salt until well combined.
  • Transfer the tenders to a serving platter and drizzle the sauce over top, and serve extra sauce on the side for dipping. You can sprinkle with some fresh thyme leaves (optional). NOTE: for kids or people that don't like the heat, just drizzle with straight up honey! Delish!

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Keyword appetizer, chicken, poultry, starter
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