Hot Honey Chicken (Printable Version)
Crispy chicken tenders coated in a sweet and spicy honey glaze delivering balanced heat and rich crunch.
# Everything You’ll Need:
→ Marinade
01 -
1 cup buttermilk
02 -
2 1/4 teaspoons kosher salt
03 -
1 1/2 teaspoons black pepper
04 -
2 pounds boneless, skinless chicken tenders
→ Dredge
05 -
1 cup all-purpose flour
06 -
1 cup cornstarch
07 -
2 teaspoons garlic powder
08 -
2 teaspoons onion powder
09 -
2 teaspoons smoked paprika
10 -
2 teaspoons kosher salt
11 -
1 1/2 teaspoons baking powder
12 -
1 teaspoon black pepper
13 -
4 large eggs
14 -
2 tablespoons hot sauce
15 -
2 teaspoons water
→ Hot Honey Sauce
16 -
2 1/2 cups honey
17 -
5 tablespoons hot sauce
18 -
2 1/2 tablespoons cayenne pepper
19 -
1/4 teaspoon kosher salt
→ For Frying
20 -
Vegetable oil or shortening, as needed
21 -
Kosher salt, for sprinkling
# Steps to Cook:
01 -
Whisk buttermilk, kosher salt, and black pepper in a large bowl. Add chicken tenders and toss to coat thoroughly. Refrigerate for 30 minutes to 1 hour.
02 -
In a medium bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, baking powder, and black pepper. Whisk to integrate fully.
03 -
In another medium bowl, beat eggs with hot sauce and water until combined.
04 -
One piece at a time, remove chicken from marinade and coat in flour mixture, pressing to adhere. Dip into egg wash, then dredge again in flour mixture. Place on wire rack and let rest at room temperature for 15 minutes. Preheat oven to 325°F.
05 -
Combine honey, hot sauce, cayenne pepper, and kosher salt in a small saucepan. Heat over medium-low, stirring occasionally, for 10 to 15 minutes until warm and infused. Remove from heat and set aside to thicken slightly.
06 -
Heat 1/2 inch of vegetable oil or shortening in a large cast-iron skillet over medium-high heat. Fry chicken in batches, flipping once, until golden brown, about 3 minutes per side. Drain on wire rack set over rimmed baking sheet. Season with kosher salt and keep warm in oven.
07 -
Remove baking sheet from oven. Drizzle chicken tenders with 1 cup of hot honey, gently turn and drizzle with another cup. Serve remaining hot honey on the side.
# Extra Suggestions:
01 -
For leftovers, avoid drizzling hot honey before storing. Refrigerate in airtight container up to 3 days. Reheat and re-crisp in air fryer or 350°F oven for 10 minutes, then drizzle with hot honey.
02 -
Adjust cayenne pepper quantity to control heat: reduce by 1 teaspoon for mild, add 1 teaspoon for extra spice.