Go Back
Close-up of crispy hot honey chicken tenders topped with sesame seeds and sliced green onions, served on a dark plate for a dramatic presentation.
Print Recipe

Hot Honey Chicken Tenders

These Hot Honey Chicken Tenders are double-fried for an extra crispy crust and coated in a sticky, spicy-sweet glaze made from honey, hot sauce, and chili flakes.
Watch me make Hot Honey Chicken Tenders
Prep Time1 hour 15 minutes
Cook Time20 minutes
Total Time1 hour 35 minutes
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Asian, Comfort Food
Keyword: Asian Chicken Recipe, Chicken, Chicken Recipe, Crispy Buttermilk Chicken, Crispy Pan Fried Chicken, Crunchy Fried Chicken, Easy Fried Chicken, Fried Chicken with Sauce, Garlic Glazed Chicken, Hot Honey Chicken Tenders, Korean Fried Chicken, Spicy Sweet Glaze, Sticky Fried Chicken, Sweet and Savory Chicken, Sweet and Savory Glaze, Weeknight Dinner

Equipment

Ingredients

Chicken & Marinade

  • 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

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.

Notes

(1) Any cut of chicken works. I've used boneless skinless chicken thighs and even chicken legs before.

Nutrition

Serving: 1 serving | Calories: 550kcal | Carbohydrates: 39g | Protein: 27g | Fat: 31g