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Hot Honey Chicken Tenders

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5 from 1 review

Hot Honey Chicken Tenders are the best game day appetizer and absolutely packed with flavor. Crispy Panko breaded chicken tenders are coated in a 3 ingredient spicy hot honey sauce that is out of this World! Ready in just 30 minutes. 

Ingredients

  • 2 large chicken breasts (about 1.5 lbs) or 1.5 lbs of chicken tenderloins with tendons removed
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 and 1/4 cup all purpose flour
  • 3 eggs
  • 2 cups panko breadcrumbs
  • 1 cup canola or vegetable oil for frying

Spice mixture:

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika

Hot Honey Sauce:

  • 1/4 cup hot sauce, I prefer Cholula
  • 2 teaspoons apple cider vinegar
  • 1/2 cup honey

Optional: Ranch for dipping

Instructions

  1. Trim any excess fat off chicken breast and slice into similar sized chicken tenders. From one large chicken breast, I can get about 7 tenders. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  2. For the Hot Honey Sauce: Into a medium sized pot or skillet, pour in honey, hot sauce and apple cider vinegar. Stir and set aside.
  3. Prepare 3 shallow bowls or pie plates for dredging ingredients. Bowl (1) Pour in flour and half of the seasoning blend. Whisk to combine. Bowl (2) Add in the 3 eggs and combine with whisk or fork. Bowl (3) Pour in Panko breadcrumbs and remaining half of spice mixture and combine with spoon or hands.
  4. Dredge each chicken tender in flour mixture, then egg mixture, and lastly the Panko mixture. Note: Make sure to coat entire tender in each mixture.
  5. Place the tenders on a cookie sheet once they're dredged in batter. 
  6. Add one cup of oil into a large skillet or dutch oven on the stovetop over medium heat. Allow it to heat up. Toss a piece of Panko crumb into the oil and look for a good sizzle. Add half of the chicken tenders to the oil, spreading them apart, and cook for 2-3 minutes on each side until the internal temperature on each tender reaches 165 degrees.
  7. Heat the hot honey sauce on stovetop over low heat as the chicken tenders cook. Increase the heat towards the end of cooking to medium and allow it to come to a low boil. Then, turn off heat and stir well. Pour 3/4 of the sauce into a large bowl and reserve the rest for topping or dipping. Allow it to cool for 5 minutes before tossing into the chicken. 
  8. Once the tenders reach 165 degrees, remove to a baking rack, and begin next batch. Note: I like to place a sheet of foil under the baking rack so the excess grease can drip through.
  9. Add the tenders into the bowl with the sauce and toss to coat each tender in spicy hot honey sauce.
  10. Drizzle remaining hot honey over tenders or serve on the side. I like serving with ranch too because they're spicy. Enjoy!

Equipment

Notes

  • When dredging, make sure the chicken tender is completely coated in flour, egg, then Panko.
  • Don't add the chicken tenders to cool oil or it will soak into the batter and taste weird. It needs to be hot (check FAQs below for tips)
  • Allow the hot honey sauce to cool for about 5 minutes before tossing the chicken into the sauce.

Find it online: https://simplymadeeats.com/17818/hot-honey-chicken-tenders/