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Honey Hot Chicken Tenders

Honey Hot Chicken Tenders Recipe

Rebecca Blumer
Make Honey Hot Chicken Tenders your next favorite meal. Sweet, spicy, and easy to prepare! Get the full recipe and tips for perfect results here.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

  • Chicken Tenders or Chicken Breasts – 2 pounds sliced into strips
  • All-Purpose Flour – 1-2 cups
  • Eggs – 2 large whisked
  • Salt – To taste
  • Black Pepper – To taste
  • Paprika – 1 teaspoon
  • Chili Powder – 1 teaspoon
  • Cayenne Pepper optional – 1/2 teaspoon
  • Garlic Powder – 1 teaspoon
  • Vegetable Oil or Canola Oil – For frying
  • Honey – 1/3 cup
  • Hot Sauce – 2-4 tablespoons
  • Butter – 2 tablespoons
  • Chili Flakes optional – 1/4 teaspoon
  • Optional Garnishes: Chopped green onions sesame seeds, or parsley

Instructions
 

Step 1: Prepare the Chicken

  • Slice the Chicken:
    - If you have chicken breasts, slice them lengthwise into thin strips. Aim for uniform pieces so they cook at the same rate.
  • Pat Dry:
    - Use paper towels to remove surface moisture. The coating sticks better to chicken that isn’t damp.
  • Optional Pre-Seasoning:
    - Lightly sprinkle salt and pepper over the strips. This early seasoning helps develop flavor within the meat.

Step 2: Set Up the Breading Station

  • Flour Mixture:
    - In a shallow bowl, combine flour, salt, black pepper, paprika, chili powder, and, if you like, cayenne pepper.
    - Mix well so the spices distribute evenly.
  • Egg Wash:
    - In another bowl, whisk the eggs until smooth.
    - For extra flavor, you could add a few drops of hot sauce to the eggs, but that’s optional.
  • Assembly Line:
    - Keep these bowls near each other. This makes the dipping process faster and cleaner.

Step 3: Dip and Coat

  • Flour First:
    - Dredge each chicken strip in the seasoned flour.
    - Shake off any extra flour so the coating isn’t too thick.
  • Egg Wash:
    - Dip the floured strips into the egg mixture.
    - Make sure each piece is fully covered, then let the excess drip away.
  • Second Flour Coating:
    - Return the strips to the flour bowl for a second coating.
    - Press gently so the flour clings. This double-dip method boosts the crisp factor.

Step 4: Fry or Bake the Chicken

  • Pan-Frying:
    - Heat Oil
    . Use a sturdy skillet.
    . Add about half an inch of cooking oil.
    . Warm over medium-high heat. The ideal temperature is around 350°F (175°C).
    Fry in Batches:
    - Place 3–4 chicken strips in the oil.
    - Avoid overcrowding. That can drop the oil temperature too much.
    - Cook for about 3–4 minutes per side until golden brown.
    Drain Excess Oil:
    - Transfer cooked tenders to a plate lined with paper towels.
    - This step helps remove any extra oil on the surface.
  • Deep-Frying:
    - Set Up the Fryer
    . Fill a deep fryer or a large, heavy pot with enough oil to submerge the tenders.
    . Preheat the oil to around 350°F (175°C).
    Fry in Small Groups:
    . Gently place the chicken strips in the oil.
    . Cook for about 3–5 minutes. The internal temperature should reach 165°F (74°C).
    Drain and Cool:
    . Use a wire rack or paper towels to remove excess oil.
    . Let the pieces rest briefly so they stay crispy.
  • Baking:
    - Preheat the Oven
    . Set it to 400°F (200°C).
    . Line a baking sheet with parchment paper or lightly grease it.
    - Arrange the Tenders
    . Place them in a single layer.
    . Spray or brush the tops with a little oil for a crisp finish.
    - Bake and Flip
    . Bake for about 10–12 minutes, then flip each piece.
    . Continue baking for an additional 8–10 minutes, or until they reach 165°F (74°C) inside.

Step 5: Prepare the Honey Hot Sauce

  • Melt Butter:
    - In a small saucepan, melt butter over low heat.
    - Keep it from browning, as that changes the flavor.
  • Add Hot Sauce:
    - Stir in your chosen hot sauce. Start with a moderate amount.
    - You can add more later if you crave extra heat.
  • Mix in Honey:
    - Pour honey into the saucepan, stirring until it blends with the butter and hot sauce.
    - Taste as you go. If it seems too sweet, add a pinch of chili flakes. If it’s too spicy, add a bit more honey.
  • Optional Enhancements:
    - Chili flakes for extra heat.
    - A small spoonful of tomato paste for a tangy edge.
    - A dash of paprika for smoky depth.
  • Keep Warm:
    - Maintain low heat to keep the sauce fluid.
    - Stir occasionally so it doesn’t separate.

Step 6: Coat the Tenders

  • Combine Chicken and Sauce:
    - Transfer the cooked chicken into a large bowl.
    - Drizzle the warm honey hot sauce on top.
    - Toss gently to coat each piece. You can add more sauce if you want them extra sticky.
  • Check Consistency:
    - If the sauce seems too thick, stir in a tiny amount of water or melted butter.
    - If it seems too runny, let it simmer briefly on the stove until it thickens.
  • Taste and Adjust:
    - Give a piece a quick taste test.
    - Adjust seasoning with salt, pepper, or a bit more spice if needed.

Step 7: Garnish

  • Fresh Herbs:
    - Scatter chopped green onions, parsley, or cilantro.
    - This adds color and a fresh note.
  • Optional Toppings:
    - Toasted sesame seeds or a drizzle of extra honey.
    - Sliced jalapeños for those who enjoy more heat.

Notes

Nutrition Information (Per Serving)
  • Calories: 320 kcal
  • Total Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 95mg
  • Sodium: 550mg
  • Total Carbohydrates: 25g
    • Fiber: 1g
    • Sugars: 12g
  • Protein: 22g
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.