Crispiest Hot Honey Garlic Fried Chicken Tenders
Crispiest Hot Honey Garlic Fried Chicken Tenders
Ingredients
For the Chicken
- 2 chicken breasts, large, cut into tender-sized pieces
For the Chicken Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Breading Stations
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 eggs, large
- 1/2 cup buttermilk
- 1 tablespoon hot sauce, for wet mix
- 1 1/2 teaspoons salt, 1/2 teaspoon for flour mix, 1/2 teaspoon for panko mix, 1/2 teaspoon for wet mix
- 1 1/2 teaspoons pepper, 1/2 teaspoon for flour mix, 1/2 teaspoon for panko mix, 1/2 teaspoon for wet mix
- 3 teaspoons paprika, 1 teaspoon for flour mix, 1 teaspoon for panko mix, 1 teaspoon for wet mix
- 3 teaspoons onion powder, 1 teaspoon for flour mix, 1 teaspoon for panko mix, 1 teaspoon for wet mix
- 3 teaspoons garlic powder, 1 teaspoon for flour mix, 1 teaspoon for panko mix, 1 teaspoon for wet mix
For Frying
- high heat oil, such as vegetable oil, enough to fill a deep pot for frying
For the Hot Honey Garlic Sauce
- 3 tablespoons unsalted butter
- 1/4 cup honey
- 1 tablespoon hot sauce, for sauce
- 4 garlic, cloves, minced
For Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Take the chicken breasts and cut them into tender-sized pieces. Pat the chicken pieces thoroughly dry with paper towels to ensure maximum crispiness.
⏱️ 5 min
- 2
Season the chicken tenders directly with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix well to ensure each piece of chicken is evenly coated with the seasoning.
⏱️ 3 min
- 3
Set up your breading stations: In a bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix thoroughly. This is your Dry Mix 1 (Flour).
⏱️ 2 min
- 4
In a separate bowl, whisk together 2 large eggs, 1/2 cup buttermilk, and 1 tablespoon hot sauce. Season this mixture with an additional 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Whisk until all ingredients are fully incorporated. This is your Wet Mix.
⏱️ 2 min
- 5
In a third bowl, combine 1 cup panko breadcrumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix well to distribute the seasonings. This is your Dry Mix 2 (Panko).
⏱️ 2 min
- 6
Bread the chicken: Take each chicken tender and first coat it completely in the flour mixture (Dry Mix 1), shaking off any excess flour. Next, dip the floured tender into the egg mixture (Wet Mix), allowing any excess liquid to drip off. Finally, coat the tender generously in the panko breadcrumbs (Dry Mix 2), pressing firmly with your hands to ensure the panko adheres well to the chicken. Place the breaded chicken tenders on a wire rack as you finish each one.
⏱️ 10 min
- 7
Pour high-heat oil (such as vegetable oil) into a deep pot or Dutch oven, ensuring there's enough oil to submerge the chicken tenders. Heat the oil over medium-high heat until it reaches a temperature of 350°F.
⏱️ 5 min•🌡️ 350
- 8
Carefully place a few breaded chicken tenders into the hot oil, making sure not to overcrowd the pot. Fry the chicken for approximately 3-5 minutes, flipping them halfway through, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F. Once cooked, remove the chicken tenders from the oil and place them back on the wire rack to allow any excess oil to drain. Repeat with remaining tenders.
⏱️ 10 min•🌡️ 350
- 9
While the chicken is frying or immediately after, melt 3 tablespoons of unsalted butter in a small saucepan over medium heat.
⏱️ 1 min
- 10
Add 4 cloves of minced garlic to the melted butter and sauté for about 30 seconds until the garlic becomes fragrant.
⏱️ 1 min
- 11
Stir in 1/4 cup honey and 1 tablespoon hot sauce. Bring the sauce mixture to a gentle simmer, then remove the saucepan from the heat.
⏱️ 2 min
- 12
Pour the prepared hot honey garlic sauce over the freshly fried chicken tenders. Gently toss the tenders to ensure they are evenly coated with the sauce.
⏱️ 2 min
- 13
Garnish the chicken tenders with 1 tablespoon of chopped fresh parsley before serving. Serve immediately while hot and crispy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Hot Honey Garlic Fried Chicken Tenders
For the Chicken
- 2 chicken breasts, large, cut into tender-sized pieces
For the Chicken Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Breading Stations
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 eggs, large
- 1/2 cup buttermilk
- 1 tablespoon hot sauce, for wet mix
- 1 1/2 teaspoons salt, 1/2 teaspoon for flour mix, 1/2 teaspoon for panko mix, 1/2 teaspoon for wet mix
- 1 1/2 teaspoons pepper, 1/2 teaspoon for flour mix, 1/2 teaspoon for panko mix, 1/2 teaspoon for wet mix
- 3 teaspoons paprika, 1 teaspoon for flour mix, 1 teaspoon for panko mix, 1 teaspoon for wet mix
- 3 teaspoons onion powder, 1 teaspoon for flour mix, 1 teaspoon for panko mix, 1 teaspoon for wet mix
- 3 teaspoons garlic powder, 1 teaspoon for flour mix, 1 teaspoon for panko mix, 1 teaspoon for wet mix
For Frying
- high heat oil, such as vegetable oil, enough to fill a deep pot for frying
For the Hot Honey Garlic Sauce
- 3 tablespoons unsalted butter
- 1/4 cup honey
- 1 tablespoon hot sauce, for sauce
- 4 garlic, cloves, minced
For Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Take the chicken breasts and cut them into tender-sized pieces. Pat the chicken pieces thoroughly dry with paper towels to ensure maximum crispiness.
⏱️ 5 min - 2
Season the chicken tenders directly with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix well to ensure each piece of chicken is evenly coated with the seasoning.
⏱️ 3 min - 3
Set up your breading stations: In a bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix thoroughly. This is your Dry Mix 1 (Flour).
⏱️ 2 min - 4
In a separate bowl, whisk together 2 large eggs, 1/2 cup buttermilk, and 1 tablespoon hot sauce. Season this mixture with an additional 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Whisk until all ingredients are fully incorporated. This is your Wet Mix.
⏱️ 2 min - 5
In a third bowl, combine 1 cup panko breadcrumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix well to distribute the seasonings. This is your Dry Mix 2 (Panko).
⏱️ 2 min - 6
Bread the chicken: Take each chicken tender and first coat it completely in the flour mixture (Dry Mix 1), shaking off any excess flour. Next, dip the floured tender into the egg mixture (Wet Mix), allowing any excess liquid to drip off. Finally, coat the tender generously in the panko breadcrumbs (Dry Mix 2), pressing firmly with your hands to ensure the panko adheres well to the chicken. Place the breaded chicken tenders on a wire rack as you finish each one.
⏱️ 10 min - 7
Pour high-heat oil (such as vegetable oil) into a deep pot or Dutch oven, ensuring there's enough oil to submerge the chicken tenders. Heat the oil over medium-high heat until it reaches a temperature of 350°F.
⏱️ 5 min•🌡️ 350 - 8
Carefully place a few breaded chicken tenders into the hot oil, making sure not to overcrowd the pot. Fry the chicken for approximately 3-5 minutes, flipping them halfway through, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F. Once cooked, remove the chicken tenders from the oil and place them back on the wire rack to allow any excess oil to drain. Repeat with remaining tenders.
⏱️ 10 min•🌡️ 350 - 9
While the chicken is frying or immediately after, melt 3 tablespoons of unsalted butter in a small saucepan over medium heat.
⏱️ 1 min - 10
Add 4 cloves of minced garlic to the melted butter and sauté for about 30 seconds until the garlic becomes fragrant.
⏱️ 1 min - 11
Stir in 1/4 cup honey and 1 tablespoon hot sauce. Bring the sauce mixture to a gentle simmer, then remove the saucepan from the heat.
⏱️ 2 min - 12
Pour the prepared hot honey garlic sauce over the freshly fried chicken tenders. Gently toss the tenders to ensure they are evenly coated with the sauce.
⏱️ 2 min - 13
Garnish the chicken tenders with 1 tablespoon of chopped fresh parsley before serving. Serve immediately while hot and crispy.
⏱️ 2 min