Crispy, Sweet, and Spicy in Every Bite

There’s something undeniably satisfying about biting into chicken that’s perfectly crunchy on the outside and juicy on the inside. These Hot Honey Chicken Tenders take that satisfaction to the next level by pairing the shatteringly crisp coating with a sticky, sweet, and spicy glaze. The combination of textures and flavors makes this a dish you’ll want to come back to again and again.

The Perfect Balance of Heat and Sweet

Hot honey might be having a moment right now, but when it clings to golden, double-fried chicken, it becomes something truly special. The sweetness from the honey mellows the fiery kick from the hot sauce and chili flakes, while a squeeze of lemon juice brightens the whole bite. It’s indulgent but not overpowering, a flavor harmony that makes these tenders just as welcome at a party as they are on a cozy weeknight.

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Hot Honey Chicken Tenders

Main Ingredients

• 1 lb chicken tenders (see note 1)
• 1 cup buttermilk
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika

First Dry Mix

• ½ cup all-purpose flour

Wet Batter

• ½ cup rice flour
• ¼ cup potato flour
• ⅓ cup water

Second Dry Mix

• ½ cup flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp oregano
• ½ tsp paprika

Hot Honey Sauce

• ¼ cup honey
• 1 tbsp hot sauce
• ½ tsp chili flakes
• 1 tsp lemon juice

Optional Garnish

• Scallions, sesame seeds

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Hot Honey Chicken Tenders Instructions

Marinate chicken tenders in buttermilk, salt, pepper, garlic powder, onion powder, and paprika for at least 1 hour.

Place flour in a bowl for the first dry mix.

In a separate bowl, mix rice flour, potato flour, and water to form a wet batter.

In a third bowl, combine all ingredients for the second dry mix.

Dredge each chicken tender in flour, then dip in the wet batter, and finally coat thoroughly in the second dry mix.

Heat oil to 350°F (175°C). Fry chicken for 6–7 minutes, then set aside to rest.

Increase oil to 420°F (215°C) and fry again for 2–3 minutes until golden brown. Rest on a wire rack.

For the sauce, combine honey, hot sauce, chili flakes, and lemon juice in a pan. Simmer until thickened.

Toss the crispy tenders in the sauce until coated.

Serve and optionally garnish with scallions and sesame seeds.

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Tips and Variations

For extra heat, add more chili flakes or swap in a spicier hot sauce. You can also adjust the sweetness by reducing the honey or adding more lemon juice for brightness. These tenders are incredibly versatile, try them in sliders with pickles, on top of waffles for a brunch twist, or alongside a crisp salad for a lighter take. If you prefer baking or air frying, you can adapt the method, though you won’t get quite the same shatter-crisp finish as deep frying.

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Why Double Frying Makes the Difference

If you’ve ever had Korean fried chicken, you know that signature ultra-crunchy exterior comes from double frying. The first fry cooks the chicken through and sets the coating. The second fry, done at a higher temperature, evaporates any lingering moisture, locking in the crispness and creating a crust that won’t go soft under sauce. It’s a game changer, and once you try it, you’ll want to use the method for all your fried chicken recipes.

A Party Dish That’s Always a Hit

These Hot Honey Chicken Tenders disappear quickly at gatherings, so I recommend making more than you think you’ll need. They’re easy to serve buffet-style, and guests can grab them with their hands, no utensils required. The sweet-heat flavor profile appeals to almost everyone, and you can always make a milder batch for spice-sensitive eaters. Serve with extra sauce on the side for those who like it sticky and messy.

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Frequently Asked Questions

Can I make these in advance?

Yes, but they’re best enjoyed fresh. If you need to make them ahead, fry once, cool completely, and store. Reheat with the second fry right before serving, then toss in sauce.

Can I use chicken breast instead of tenders?

Absolutely. Just slice into strips and follow the same method. The cooking time might vary slightly depending on thickness.

What’s the best oil for frying?

Neutral oils with a high smoke point, like canola, vegetable, or peanut oil, are ideal for frying these tenders.

Can I make the sauce less spicy?

Yes! Reduce or omit the chili flakes and use a milder hot sauce. You can also increase the honey for a sweeter balance.

How do I reheat leftovers?

Pop them in an air fryer at 375°F (190°C) for 5–7 minutes or in an oven at 400°F (200°C) for 8–10 minutes to crisp them back up.

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More Recipes to Try

• Want even more fusion dishes? Try my Peanut Chili Oil Shakshuka.
• If you want even more chicken tenders, try my Korean Fried Chicken Tenders.
• Looking for more game-day or party foods? Try my Smash Burger.