Spicy Hot Honey Chicken Tenders
Spicy Hot Honey Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders, patted dry
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- 2 cups Panko breadcrumbs
- 4 cups vegetable oil, for frying
For the Spicy Hot Honey Sauce
- 1/2 cup honey
- 1/4 cup hot sauce, such as Frank's RedHot
- 4 tablespoons unsalted butter
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
Instructions
- 1
Prepare the chicken tenders by patting them thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness.
⏱️ 2 min - 2
Set up a three-station dredging system. In a shallow dish, combine the all-purpose flour, cornstarch, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Whisk to combine. In a second shallow dish, whisk together the 2 large eggs and 2 tablespoons of milk for the egg wash. In a third shallow dish, place the 2 cups of Panko breadcrumbs.
⏱️ 5 min - 3
Dredge each chicken tender first in the seasoned flour mixture, shaking off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat thoroughly in the Panko breadcrumbs, pressing gently to ensure an even coating. Place the coated tenders on a wire rack set over a baking sheet.
⏱️ 8 min - 4
In a large, heavy-bottomed pot or Dutch oven, heat the 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches if necessary to maintain oil temperature.
⏱️ 5 min•🌡️ 350°F - 5
Carefully add a few chicken tenders to the hot oil. Fry for 4 to 6 minutes, flipping occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove the cooked tenders and place them on a clean wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350°F - 6
While the chicken is frying, prepare the spicy hot honey sauce. In a small saucepan, combine the 1/2 cup of honey, 1/4 cup of hot sauce, 4 tablespoons of unsalted butter, 1 teaspoon of apple cider vinegar, and 1/2 teaspoon of cayenne pepper. Heat over medium-low heat, stirring occasionally, until the butter is melted and the sauce is well combined and slightly simmering. Remove from heat.
⏱️ 5 min - 7
Once all chicken tenders are cooked, transfer them to a large bowl. Pour the spicy hot honey sauce over the tenders and toss gently to coat them evenly. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Hot Honey Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders, patted dry
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- 2 cups Panko breadcrumbs
- 4 cups vegetable oil, for frying
For the Spicy Hot Honey Sauce
- 1/2 cup honey
- 1/4 cup hot sauce, such as Frank's RedHot
- 4 tablespoons unsalted butter
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
Instructions
- 1
Prepare the chicken tenders by patting them thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness.
⏱️ 2 min - 2
Set up a three-station dredging system. In a shallow dish, combine the all-purpose flour, cornstarch, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Whisk to combine. In a second shallow dish, whisk together the 2 large eggs and 2 tablespoons of milk for the egg wash. In a third shallow dish, place the 2 cups of Panko breadcrumbs.
⏱️ 5 min - 3
Dredge each chicken tender first in the seasoned flour mixture, shaking off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat thoroughly in the Panko breadcrumbs, pressing gently to ensure an even coating. Place the coated tenders on a wire rack set over a baking sheet.
⏱️ 8 min - 4
In a large, heavy-bottomed pot or Dutch oven, heat the 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches if necessary to maintain oil temperature.
⏱️ 5 min•🌡️ 350°F - 5
Carefully add a few chicken tenders to the hot oil. Fry for 4 to 6 minutes, flipping occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove the cooked tenders and place them on a clean wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350°F - 6
While the chicken is frying, prepare the spicy hot honey sauce. In a small saucepan, combine the 1/2 cup of honey, 1/4 cup of hot sauce, 4 tablespoons of unsalted butter, 1 teaspoon of apple cider vinegar, and 1/2 teaspoon of cayenne pepper. Heat over medium-low heat, stirring occasionally, until the butter is melted and the sauce is well combined and slightly simmering. Remove from heat.
⏱️ 5 min - 7
Once all chicken tenders are cooked, transfer them to a large bowl. Pour the spicy hot honey sauce over the tenders and toss gently to coat them evenly. Serve immediately.
⏱️ 2 min