The first time I made these Hot Honey Chicken Tenders, the kitchen was filled with the most irresistible aroma—and by the time they hit the table, everyone was completely hooked. The crispy coating, the tender juicy chicken, and that drizzle of warm, sweet-spicy honey… it was a flavor explosion I’ll never forget. This recipe is all about bold textures and unforgettable taste, with a golden crunch and sticky glaze that hits just the right balance of heat and sweetness. Whether it’s for a game day or a cozy weeknight, these tenders are guaranteed to steal the spotlight. Keep reading—you’ll want every last detail.

Yields: 4 – 6 servings

Prep Time: 1 hr 15 mins
Total Time: 1 hr 30 mins

Ingredients

Marinade

• 1 cup buttermilk
• 2 1/4 tsp. kosher salt
• 1 1/2 tsp. black pepper
• 2 lb. boneless, skinless chicken tenders

Dredge

• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. smoked paprika
• 2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 tsp. black pepper
• 4 large eggs
• 2 Tbsp. hot sauce

Hot Honey

• 2 1/2 cups honey
• 5 Tbsp. hot sauce
• 2 1/2 Tbsp. cayenne pepper
• 1/4 tsp. kosher salt

For Frying

• Vegetable oil or shortening, for frying
• Kosher salt, for sprinkling

🔥 Directions

1. For the marinade:
   In a large bowl, whisk together the buttermilk, salt, and pepper. Add the chicken, toss gently to thoroughly coat, and transfer to the refrigerator to marinate for at least 30 minutes and up to 1 hour.
2. For the dredge:
   When nearly ready to fry, set a wire rack over a rimmed baking sheet. Add the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, baking powder, and pepper to a medium bowl and whisk to thoroughly combine. In another medium bowl, beat the eggs with the hot sauce and 2 teaspoons water. Working with one piece at a time, remove the chicken from the buttermilk mixture and dredge in the flour mixture, pressing to be certain it adheres well (don’t worry if a little of the buttermilk soak gets in the flour mixture—it will form little clumps that will turn into extra crunchy bits). Transfer the chicken to the egg mixture, turning to coat completely, and then dredge once more in the flour mixture. Transfer to the wire rack, then repeat the process with the remaining chicken. Allow to stand at room temperature for 15 minutes. Meanwhile, preheat the oven to 325°F.
3. For the hot honey:
   In a small saucepan, combine the honey, hot sauce, cayenne, and salt. Heat over medium-low, stirring occasionally, until the honey is warm and infused with the cayenne, 10 to 15 minutes. Remove from the heat and set aside to cool and thicken slightly.
4. To fry the chicken:
   In a large deep skillet (a cast-iron pan is perfect for this), heat about ½ inch oil or shortening over medium-high heat. Place a wire rack over another rimmed baking sheet. Working in batches, fry the chicken, flipping once, until golden, about 3 minutes per side. Transfer the chicken to the wire rack to drain. Season with a sprinkle of salt and keep warm in the oven while you fry the remaining chicken.
5. To serve:
   Once all of the chicken has been fried, remove the baking sheet from the oven. Drizzle the chicken generously with 1 cup of the hot honey, then gently turn the chicken and drizzle with another 1 cup. Transfer the remaining hot honey to a small bowl and serve on the side of the chicken.