Crispy Hot Honey Chicken Tenders with Fiery Sweet Glaze

Crackling golden crust meets a sticky-sweet drizzle of heat in these unforgettable Hot Honey Chicken Tenders. Crispy on the outside, juicy on the inside, and slicked with a glaze that’s equal parts sweet and daring, they deliver that perfect contrast that keeps your fork—or fingers—coming back for more. This recipe is a full-throttle flavor experience, the kind that makes your kitchen smell like a Southern diner on a Saturday night.

Why This Recipe Works

• Double-Dipped for Maximum Crunch: The tenders are coated twice—first in a seasoned flour blend, then dipped in buttermilk and back into the flour—so every bite gives that audible crackle you can feel in your teeth.
• The Perfect Sweet-Heat Glaze: A buttery mix of honey, hot sauce, and cayenne clings to each piece, creating a glossy finish that’s equal parts fiery and indulgent.
• Juicy Every Time: The buttermilk soak tenderizes the chicken and keeps it moist even after frying, giving you that satisfying balance between crisp exterior and juicy interior.
• Customizable Spice Level: From mild and sweet to blazing hot, you can easily adjust the intensity of your glaze with just a few shakes of cayenne or chili flakes.
• Restaurant-Level Flavor at Home: The deep golden crust, the sticky glaze, the balance of spice and sweetness—this is the kind of fried perfection you crave from your favorite food truck, made right in your kitchen.

Ingredients

• 1 ½ pounds chicken tenders (or chicken breasts sliced into strips)
• 1 cup buttermilk
• 1 tsp hot sauce (for marinade)
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper
• 2 large eggs
• Vegetable oil, for frying

Hot Honey Glaze:

• ½ cup honey
• 2 tbsp butter
• 2 tbsp hot sauce (adjust to taste)
• ½ tsp cayenne pepper
• Pinch of salt

Equipment Needed

• Large mixing bowl
• Deep frying pan or Dutch oven
• Tongs
• Wire rack and baking sheet (for draining)
• Thermometer (for oil temperature)
• Small saucepan (for glaze)
• Whisk
• Paper towels

Instructions

Step 1: Marinate the Chicken

Combine buttermilk and hot sauce in a large bowl, whisking until smooth. Add the chicken tenders and make sure they’re fully submerged. Cover and refrigerate for at least 1 hour, though overnight will yield even juicier results. This step is non-negotiable—it’s what gives the chicken its signature tenderness and flavor depth. The buttermilk’s slight tang starts working on the fibers, ensuring the chicken stays moist while also helping the coating adhere perfectly later.

Step 2: Prepare the Seasoned Flour

In another large bowl, mix together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. The paprika adds color and mild smokiness, while the cayenne injects a subtle, lingering burn that pairs beautifully with the honey glaze. Don’t be shy—season that flour well. This blend forms the backbone of the crispy crust, and every granule counts toward that crave-worthy bite.

Step 3: Dredge Like a Pro

Remove the chicken from the buttermilk and let the excess drip off. Dredge each tender in the seasoned flour, then dip back into the buttermilk, and finally coat it once more in the flour. This double-dip technique ensures a sturdy, ridged coating that clings tightly and fries up with serious crunch. Shake off any excess flour gently and lay the coated tenders on a wire rack for about 10 minutes—this helps the coating set before hitting the oil. Tip: letting the coated tenders rest before frying prevents the crust from falling apart later.

Step 4: Heat and Fry

Pour about 2 inches of vegetable oil into a large frying pan or Dutch oven. Heat to 350°F (175°C)—a thermometer is your best friend here. Once the oil shimmers, carefully place a few tenders in the pan, making sure not to overcrowd. Fry for 4–5 minutes per side, or until deep golden brown and the internal temperature hits 165°F. The sound of sizzling should be lively but not furious; if it’s spitting wildly, lower the heat slightly. Each tender should emerge bronzed, crisp, and audibly crunchy when tapped. Transfer to a wire rack over a baking sheet to drain—never paper towels, as that traps steam and softens the crust.

Step 5: Make the Hot Honey Glaze

While the last batch fries, melt butter in a small saucepan over low heat. Stir in honey, hot sauce, cayenne, and a pinch of salt. Whisk until smooth and glossy. The smell will hit you instantly—a sweet, spicy perfume that makes your mouth water. Let it simmer for a minute, just enough to thicken slightly. Tip: taste and adjust the heat—if you want a deeper kick, add a dash more hot sauce or a sprinkle of crushed red pepper.

Step 6: Coat and Toss

Place the fried tenders in a large bowl and drizzle the hot honey glaze generously over them. Toss gently to coat, using tongs to flip each piece until every ridge and crevice gleams with that golden-spicy sheen. This is where the magic happens—the glaze seeps into the crispy coating, caramelizing slightly as it cools, giving you that irresistible sticky crunch. Serve immediately for the ultimate texture contrast: crisp, sweet, spicy, and juicy all at once.

Step 7: Serve with Sides

Serve your Hot Honey Chicken Tenders with sides that highlight their bold character—creamy coleslaw, buttered cornbread, or a cool ranch dip. The balance between the heat of the glaze and the chill of the dip is pure sensory satisfaction. These tenders are equally stunning piled onto a sandwich bun with pickles and extra honey drizzle. Tip: if you’re making a big batch for guests, keep the fried chicken warm in a 250°F oven while you finish the glaze, ensuring they stay crisp without overcooking.

Tips and Tricks

Get the Oil Temperature Right

Oil temperature is everything when it comes to perfect fried chicken. Too hot, and the outside burns before the inside cooks; too cool, and the crust turns greasy. The sweet spot is 350°F. Use a thermometer to check, and let the oil return to temperature between batches.

Control the Spice

The beauty of hot honey is in its flexibility. For a mild version, use less hot sauce and skip the cayenne. For a wild, fiery version, blend in chili flakes or even a touch of chipotle powder for smoky heat. Always taste your glaze before coating—once it’s on, there’s no turning back.

Keep It Crispy

Never stack freshly fried tenders on top of one another. Steam will build up, softening that crunchy exterior. Instead, cool them in a single layer on a wire rack. If you’re making multiple batches, slide them into a low oven (around 250°F) until serving.

Don’t Overcrowd the Pan

Each piece needs room to fry evenly. Overcrowding lowers the oil temperature, leading to uneven color and soggy crust. Fry in small batches and give your oil a minute to recover between rounds.

Reheat the Right Way

To bring back that fresh-fried texture, reheat leftovers in a 400°F oven for 10 minutes, flipping halfway through. Avoid microwaving—it softens the crust and kills the crunch.

Honey Quality Counts

Good honey makes a difference. Choose a darker, more robust variety like wildflower or clover honey—it holds up better to the heat and adds depth to the glaze.

Bonus Tip: Add a Citrus Edge

A light squeeze of lemon over the glazed tenders right before serving brightens the flavors and cuts through the richness. It’s a tiny detail, but it transforms the overall experience.

Recipe Variations

• Nashville-Style Heat: Replace the honey glaze with a blend of cayenne oil and brown sugar for an extra-spicy Tennessee classic.
• Garlic Honey Glaze: Add minced garlic to the honey-butter mixture and let it simmer for a garlicky kick.
• Air Fryer Option: For a lighter take, air fry the coated tenders at 375°F for 12–14 minutes, flipping halfway. Brush with the hot honey glaze afterward for a crisp but healthier version.
• Spicy Maple Glaze: Swap honey for maple syrup and add crushed chili flakes for a smoky-sweet twist.
• Hot Honey Sandwiches: Slide the tenders into toasted brioche buns with pickles and extra glaze for a messy, incredible sandwich you’ll crave again and again.

Frequently Asked Questions

Can I use boneless chicken thighs instead of tenders?
Yes! Boneless, skinless chicken thighs make an excellent substitute. They stay juicy and flavorful after frying and have a richer taste. Just slice them into strips of similar size so they cook evenly. The texture will be slightly more tender and luxurious than breast meat.

Can I make the hot honey glaze less spicy?
Of course. Simply reduce the amount of hot sauce and cayenne pepper in the glaze. You can even replace part of the hot sauce with apple cider vinegar for a milder tang. The beauty of this glaze is its adaptability—it can be as tame or as bold as you like without losing its signature sweetness.

What’s the best oil for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils hold steady at frying temperatures and don’t overpower the chicken’s flavor. Avoid olive oil—it burns too easily for deep frying.

Can I prepare these ahead of time?
You can marinate the chicken overnight and prepare the seasoned flour in advance. Fry the tenders just before serving for the best crunch. If you must fry ahead, reheat in a 400°F oven for 10 minutes, then toss in warm glaze right before serving to revive that glossy finish.

What can I serve with Hot Honey Chicken Tenders?
They pair beautifully with creamy coleslaw, pickled jalapeños, or even mac and cheese. For contrast, serve alongside a chilled cucumber salad or a crisp lager beer. The cooling sides balance the heat, letting the glaze shine.

Summary

These Hot Honey Chicken Tenders hit every note—sweet, spicy, crispy, and juicy. Each bite is a rollercoaster of texture and flavor, from the shattering crunch of the crust to the sticky warmth of the honey glaze. Bold, fiery, and utterly satisfying, they’re the kind of meal that demands a second helping—and a stack of napkins.

Crispy Hot Honey Chicken Tenders with Fiery Sweet Glaze

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 1 ½ pounds chicken tenders

• 1 cup buttermilk

• 1 tsp hot sauce

• 2 cups all-purpose flour

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp cayenne pepper

• 2 large eggs

• Vegetable oil for frying

• Hot Honey Glaze:

• ½ cup honey

• 2 tbsp butter

• 2 tbsp hot sauce

• ½ tsp cayenne pepper

• Pinch of salt

Directions

• Combine buttermilk and hot sauce, add chicken, and marinate 1 hour or overnight.
• Mix flour, salt, pepper, garlic powder, paprika, and cayenne in a bowl.
• Dredge chicken in flour, dip in buttermilk, and dredge again in flour. Let rest 10 minutes.
• Heat oil to 350°F, fry tenders 4–5 minutes per side until golden and internal temp reaches 165°F.
• Melt butter, honey, hot sauce, cayenne, and salt in saucepan for glaze. Whisk until smooth.
• Toss fried tenders in glaze and serve hot with your favorite sides.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.