Hot Honey Chicken Tenders

$- 1 lb chicken tenderloins - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper - Salt and freshly cracked black pepper to taste - Vegetable oil, for frying - ½ cup honey - 2 tablespoons your favorite hot sauce - Fresh parsley for garnish Gathering the right ingredients is key to making hot honey chicken tenders. You want fresh chicken tenderloins, buttermilk, and flour to start. Buttermilk gives the chicken a nice, tender bite. It also helps the coating stick well. Next, seasonings add flavor. Garlic powder, onion powder, and smoked paprika give that rich taste. Cayenne pepper adds heat. Adjust the amount based on how spicy you want it. Don't forget salt and black pepper; they enhance all the flavors. For frying, use vegetable oil. It should be hot for a crispy finish. The glaze is a mix of honey and hot sauce. This sweet and spicy combo makes the dish stand out. Finally, fresh parsley is for garnish. It adds color and freshness to the plate. With these ingredients, you will have a tasty treat that everyone will love! Marinate the chicken for at least 30 minutes. I prefer to soak it for up to 2 hours. The buttermilk soak is key. It makes the chicken tender and juicy. The acid in buttermilk breaks down proteins. This process adds great flavor too. In a medium bowl, mix the dry ingredients. Combine flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Whisk these until they are well blended. For an even coating, use one hand for dredging. This keeps your other hand clean. Heat the oil in a large skillet. Pour enough vegetable oil to cover the bottom by half an inch. Aim for a temperature of about 350°F (175°C). Look for shimmering oil, but avoid smoking. When frying, place the coated chicken gently in the oil. Cook for 4-5 minutes on each side. The chicken should turn golden brown and reach 165°F (74°C) inside. After frying, use a paper towel-lined plate to drain excess oil. To make your chicken tenders crispy, start with the right oil temperature. Heat your vegetable oil until it shimmers, around 350°F. If your oil is too cool, the chicken will soak up oil and become soggy. If it's too hot, the outside will burn before the inside cooks. Avoid common frying mistakes by not overcrowding the pan. Give each tender space. This ensures even cooking and crispiness. Flip the tenders only once for a nice golden color. Use a thermometer to check if they reach 165°F inside. To adjust the heat, modify the cayenne pepper. If you want less spice, use half a teaspoon. For more heat, you can add a little more. Always taste your seasoned flour before coating the chicken. Choosing the right hot sauce is key. A milder sauce works well for kids. For adults, a hotter sauce can give a nice kick. Mix the honey and hot sauce together, tasting as you go. For the best sides, think about coleslaw or fries. Both add a nice crunch next to the tender chicken. You could also serve with a fresh salad for balance. To present your tenders for guests, line the platter with lettuce leaves. This adds color and keeps the tenders from getting soggy. Drizzle the spicy honey glaze over them right before serving. Add a small bowl of hot sauce on the side for those who like it spicy! {{image_4}} You can switch up the flour for a gluten-free version. Try almond flour or chickpea flour. They work well and add great flavor. For a unique taste, mix in different spices. Try adding Italian herbs or curry powder for a twist. To bake instead of fry, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. After coating the chicken, place them on the sheet. Lightly spray them with oil. Bake for 20-25 minutes, flipping halfway. This gives you a crispy finish without all the oil. If you want a lighter dish, swap honey for agave or maple syrup. Both give a sweet touch but with less sugar. You can also cut down on oil. Use just enough to coat the chicken lightly. This way, you still get flavor without too much fat. To keep your hot honey chicken tenders fresh, store them in an airtight container. This helps maintain their flavor and moisture. You can put them in the fridge right after they cool down. They should last for about three to four days in the fridge. When it comes to reheating, I prefer using an oven. It helps restore the crispiness. Preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet lined with parchment paper. Heat for about 10-15 minutes or until they are hot and crispy. If you use a microwave, you may lose some crunch. To keep them crispy, use the microwave only for a short time and cover them with a paper towel. If you want to save some tenders for later, freezing is a great choice. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them until solid, then transfer to a freezer bag. This way, they won’t stick together. For quick meals, thaw them overnight in the fridge or use the microwave's defrost setting. Enjoy your tasty tenders anytime! The best chicken for this recipe is chicken tenderloins. They are juicy and cook quickly. If you can't find tenderloins, you can cut chicken breasts into strips. This way, you still get tender, tasty bites. Yes, you can make hot honey chicken tenders in advance. You can marinate the chicken and coat it ahead of time. Just wait to fry them until you're ready to eat. This keeps them fresh and crispy. I love serving hot honey chicken tenders with coleslaw, fries, or a fresh salad. You can also pair them with dipping sauces like ranch or extra hot sauce. These sides balance the sweetness and spice of the tenders. To make the glaze less spicy, simply reduce the hot sauce. Start with one tablespoon and taste it. You can always add more if you want extra heat. Mixing in more honey can also tone down the spice. Yes, you can use chicken breasts instead of tenders. Cut them into strips to match the size of tenders. Just keep an eye on the cooking time. Chicken breasts may take a bit longer to cook through. For the full recipe, check out the detailed instructions and ingredients in the earlier sections. You'll find everything you need to make these delicious hot honey chicken tenders! This blog post covered a delicious recipe for hot honey chicken tenders. You learned about the essential ingredients, from chicken tenderloins to seasoning tips. I also shared key steps for marinating, coating, and frying. With these methods, you'll create crispy, flavorful chicken that impresses anyone. Explore variations to suit your taste, whether frying or baking. Storing leftovers is easy, and reheating is simple too. Enjoy your tasty creation and share it with friends!$

Savor the flavor with these Spicy Honey-Glazed Chicken Tenders! This simple recipe combines crispy fried chicken with a sweet and spicy honey glaze that will have everyone coming back for more. With tender chicken marinated in buttermilk and coated in a zesty blend of spices, these tenders are perfect for any meal.

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Ingredients

1 lb chicken tenderloins

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust for desired spiciness)

Salt and freshly cracked black pepper to taste

Vegetable oil, for frying

½ cup honey

2 tablespoons your favorite hot sauce

Fresh parsley, finely chopped (for garnish)

Instructions

Marinate the Chicken: In a mixing bowl, place the chicken tenderloins and pour the buttermilk over them. Ensure the chicken is fully submerged, cover the bowl, and refrigerate for a minimum of 30 minutes. For enhanced flavor, you can marinate for up to 2 hours.

Prepare the Coating: In a medium-sized bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and freshly cracked black pepper. Whisk together until all spices are evenly incorporated to create a flavorful coating for the chicken.

Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about half an inch. Heat the oil over medium-high heat until it shimmers—approximately 350°F (175°C). Be careful not to let it smoke.

Coat the Chicken: Remove the chicken tenderloins from the buttermilk, allowing the excess to drip off. Dredge each tenderloin in the seasoned flour mixture, pressing lightly to ensure a good coating. Shake off any excess flour to prevent clumping.

Fry the Chicken: Gently place the coated chicken tenders into the hot oil, working in batches if necessary to maintain space between them. Fry each side for about 4-5 minutes, or until they turn a beautiful golden brown and reach an internal temperature of at least 165°F (74°C). Once cooked, transfer the tenders to a paper towel-lined plate to drain any excess oil.

Prepare the Spicy Honey Glaze: In a small saucepan over low heat, combine the honey and hot sauce. Stir gently until the mixture is warmed through and well mixed. Taste and adjust the hot sauce quantity to match your preferred spice level.

Drizzle and Serve: After frying, arrange the crispy chicken tenders on a serving platter. Generously drizzle the spicy honey glaze over the tenders. Finish by garnishing with a sprinkle of freshly chopped parsley for a touch of color and freshness.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: For an attractive serving display, line the platter with lettuce leaves before arranging the tenders, which can add a fresh pop of color. Consider serving with additional hot sauce on the side for those who like it extra spicy!