Hot Honey Chicken Tenders
Hot Honey Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 cups corn flakes
- 2 large eggs
- 4 cups cooking oil, for deep frying
For the Hot Honey Sauce
- 1 tablespoon neutral oil
- 1/4 cup unsalted butter
- 1/2 cup honey
- 1/2 teaspoon cayenne pepper, or more, to taste
Instructions
- 1
Place the chicken tenders in a large metal bowl. Season them generously with 1 teaspoon of turmeric powder and 1/2 teaspoon of ground black pepper, ensuring the chicken is well coated. Set aside.
⏱️ 3 min
- 2
In a separate medium bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, and salt. Whisk to mix thoroughly.
⏱️ 2 min
- 3
Place the corn flakes into a large, sturdy plastic bag. Seal the bag and crush the corn flakes into smaller pieces by hand or using a rolling pin until they resemble coarse breadcrumbs.
⏱️ 3 min
- 4
In another medium bowl, whisk the large eggs until well combined.
⏱️ 1 min
- 5
Set up a dredging station: one bowl with seasoned flour, one with whisked eggs, and one with crushed corn flakes. Dredge each chicken tender first in the seasoned flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 5 min
- 6
Next, dip the flour-coated chicken tender into the whisked egg mixture, allowing excess egg to drip off.
⏱️ 3 min
- 7
Finally, transfer the egg-coated chicken tender to the bowl with the crushed corn flakes. Press the corn flakes onto the chicken tender to ensure a complete and even coating. Place the breaded tender on a metal cooling rack set over a baking sheet.
⏱️ 5 min
- 8
Heat the cooking oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 9
Carefully place the cornflake-breaded chicken tenders into the hot oil using tongs, being careful not to overcrowd the pan. Fry in batches if necessary. Fry for 4-6 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 10 min•🌡️ 350
- 10
Remove the fried chicken tenders from the oil using tongs and place them back on the metal cooling rack to drain any excess oil.
⏱️ 2 min
- 11
While the chicken is frying or immediately after, prepare the hot honey sauce. Pour the neutral oil into a small pot on a stove burner over medium heat.
⏱️ 1 min
- 12
Add the unsalted butter and honey to the pot with the oil. Add the cayenne pepper.
⏱️ 1 min
- 13
Whisk the ingredients in the pot together over heat until the butter is melted, and the sauce is well combined and slightly simmering. Remove from heat.
⏱️ 2 min
- 14
Once all the chicken tenders are fried, place them on a serving plate. Generously brush the hot honey sauce over all the fried chicken tenders, ensuring they are fully coated.
⏱️ 2 min
- 15
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken Tenders
For the Chicken Tenders
- 1 1/2 pounds chicken tenders
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 cups corn flakes
- 2 large eggs
- 4 cups cooking oil, for deep frying
For the Hot Honey Sauce
- 1 tablespoon neutral oil
- 1/4 cup unsalted butter
- 1/2 cup honey
- 1/2 teaspoon cayenne pepper, or more, to taste
Instructions
- 1
Place the chicken tenders in a large metal bowl. Season them generously with 1 teaspoon of turmeric powder and 1/2 teaspoon of ground black pepper, ensuring the chicken is well coated. Set aside.
⏱️ 3 min - 2
In a separate medium bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, and salt. Whisk to mix thoroughly.
⏱️ 2 min - 3
Place the corn flakes into a large, sturdy plastic bag. Seal the bag and crush the corn flakes into smaller pieces by hand or using a rolling pin until they resemble coarse breadcrumbs.
⏱️ 3 min - 4
In another medium bowl, whisk the large eggs until well combined.
⏱️ 1 min - 5
Set up a dredging station: one bowl with seasoned flour, one with whisked eggs, and one with crushed corn flakes. Dredge each chicken tender first in the seasoned flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 5 min - 6
Next, dip the flour-coated chicken tender into the whisked egg mixture, allowing excess egg to drip off.
⏱️ 3 min - 7
Finally, transfer the egg-coated chicken tender to the bowl with the crushed corn flakes. Press the corn flakes onto the chicken tender to ensure a complete and even coating. Place the breaded tender on a metal cooling rack set over a baking sheet.
⏱️ 5 min - 8
Heat the cooking oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 9
Carefully place the cornflake-breaded chicken tenders into the hot oil using tongs, being careful not to overcrowd the pan. Fry in batches if necessary. Fry for 4-6 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 10 min•🌡️ 350 - 10
Remove the fried chicken tenders from the oil using tongs and place them back on the metal cooling rack to drain any excess oil.
⏱️ 2 min - 11
While the chicken is frying or immediately after, prepare the hot honey sauce. Pour the neutral oil into a small pot on a stove burner over medium heat.
⏱️ 1 min - 12
Add the unsalted butter and honey to the pot with the oil. Add the cayenne pepper.
⏱️ 1 min - 13
Whisk the ingredients in the pot together over heat until the butter is melted, and the sauce is well combined and slightly simmering. Remove from heat.
⏱️ 2 min - 14
Once all the chicken tenders are fried, place them on a serving plate. Generously brush the hot honey sauce over all the fried chicken tenders, ensuring they are fully coated.
⏱️ 2 min - 15
Serve immediately and enjoy!