Hot honey chicken tenders hit that sweet spot between fiery spice and golden crunch. Each piece is coated in a crispy breaded crust, then brushed with a sticky hot honey glaze that’s equal parts sweet, smoky, and spicy. It’s comfort food turned bold—a sweet and spicy chicken dish that’s simple enough for a weeknight but good enough to serve at any get-together.
Table of Contents
Why You’ll Love These Hot Honey Chicken Tenders
I came up with these tenders after one long Saturday grilling with my kids out back near Austin. The air smelled like mesquite and honey, and I wanted something that brought a little heat with all that backyard sweetness.
It reminded me of my mom’s food truck days in San Antonio—she’d always say, “If it’s sticky, crispy, and spicy, you’re doing it right.”
These sweet and spicy chicken tenders have that same soul—crispy breaded chicken coated in a sticky hot honey glaze that delivers a bold flavor punch. It’s comfort food with a kick, made for game nights, backyard picnics, or any crowd-pleaser dinner that needs a little Southern heat.
- Crunchy outside, juicy inside – thanks to the perfect breading and frying combo.
- Sweet meets heat – buttery honey glaze balanced with just the right spice.
- Family-friendly twist – mild enough for kids, spicy enough for adults.
- Messy in the best way – the kind that makes you lick your fingers clean.
If you’re craving more dishes with Southern comfort and kick, try my hot honey popcorn or my cajun meatloaf recipe. Both pair perfectly with this crispy, saucy magic.
Ingredients for Crispy Hot Honey Chicken Tenders
The secret to great hot honey chicken tenders lies in layering texture and flavor—from a tender buttermilk soak to that final brush of sticky-sweet glaze. Every component matters, and when you use simple pantry staples with a little Southern care, you’ll get a tender that’s crunchy, juicy, and downright addictive.
Here’s what you’ll need:
- Chicken tenders or boneless chicken breast, sliced into strips
- Buttermilk – marinate for flavor and tenderness
- Flour and cornstarch – create a crisp, light crust
- Eggs – for the perfect breading bond
- Cornflakes or panko breadcrumbs – add unbeatable crunch
- Butter and honey – the base for your sticky hot honey glaze
- Hot sauce, cayenne, chili powder, smoked paprika – for that bold Southern kick
- Garlic powder, onion powder, salt, and black pepper – your flavor foundation
- Red pepper flakes – optional, for a fiery finish
- Fresh herbs – parsley, cilantro, or thyme for garnish
Substitution notes:
- Use gluten-free flour or pure cornstarch for a crisp gluten-free coating.
- Swap in dairy-free buttermilk (almond milk + lemon juice) for a lighter alternative.
For a side that balances all this sweet-heat goodness, pair these tenders with my crispy air fryer roasted sweet potatoes or a fresh, creamy chicken pesto pasta salad. Both round out the meal with comfort and texture.
Step-by-Step Method: From Marinate to Glaze
Making perfect hot honey chicken tenders is all about balance—juicy chicken, crispy crust, and that glossy, sticky glaze that clings just right. Follow these steps, and you’ll get tender perfection every time.
Marinate or Brine the Chicken
Start by soaking your chicken tenders in buttermilk for at least 30 minutes (or up to overnight). Add a pinch of salt, black pepper, and smoked paprika for deeper flavor. This simple brine locks in moisture and ensures the chicken stays juicy even after frying or baking.
Prepare Breading & Coating
Set up three bowls—one with flour and cornstarch, another with whisked eggs, and a third with crushed cornflakes or panko. Dredge each tender through flour, dip in egg, then coat in crumbs. For extra crunch, double coat by repeating the process once more.
Cooking — Fry, Bake, or Air Fry
- Deep-fry method: Heat oil to 350°F (175°C) and fry tenders 3–4 minutes per side until golden brown and crisp.
- Oven-baked: Bake at 425°F for 20 minutes, flipping halfway through.
- Air fryer: Cook at 375°F for 10–12 minutes, flipping once for even crispiness.
Make & Simmer the Hot Honey Glaze
In a saucepan, melt butter, add honey, hot sauce, garlic powder, and a dash of cayenne. Simmer gently for 2–3 minutes until slightly thickened and glossy.
Brush / Drizzle & Serve Immediately
Once your tenders are hot and crisp, brush or drizzle them generously with the hot honey glaze. Let them rest for 2 minutes so the coating sets perfectly—sticky, shiny, and irresistibly sweet-spicy.
If you enjoy these bold Southern-style recipes, you’ll also love my air fryer chicken tenders for a lighter crunch or the creamy garlic parmesan chicken pasta for a rich, comforting side dish.
Crisp & Timing Guide: How Long to Cook Chicken Tenders
Perfect hot honey chicken tenders come down to timing and temperature. Too long, and the chicken turns dry; too short, and you lose that golden crunch. Here’s how to nail it every time, whether you’re frying, baking, or air frying.
Cooking Time & Temperature Tips:
- Frying: Cook at 350°F (175°C) for 3–4 minutes per side until golden brown and crisp.
- Oven Baking: Bake at 425°F (220°C) for 18–20 minutes, flipping halfway for even crispiness.
- Air Fryer: Cook at 375°F (190°C) for 10–12 minutes, turning once.
- Internal Temperature: Always check that your chicken reaches 165°F (74°C) at the thickest part.
Quick Crisp Guide:
- Thin strips cook faster—2–3 minutes per side when frying.
- Thicker tenders need an extra minute or two but stay juicier.
- For maximum crunch, rest cooked tenders on a wire rack, not paper towels. This keeps the coating crisp while letting excess oil drain away.
Spice Level Options & Flavor Variations
What makes hot honey chicken tenders special is how easily you can tweak the flavor to suit your crowd. Whether you love a soft sweetness or crave a fiery Southern bite, this recipe adjusts beautifully without losing its charm.
Here’s how to fine-tune your heat and flavor:
- Mild version: Cut the cayenne in half and skip the red pepper flakes. Use extra honey for a smoother, sweeter glaze.
- Medium spice: Keep equal parts Cajun seasoning and hot sauce—just enough kick without overpowering the sweetness.
- Hot version: Double the hot sauce, add a spoonful of chili paste or sriracha, and sprinkle on extra chili flakes for lingering heat.
- Smoky twist: Use chipotle chili powder for depth and a hint of smoke.
- Citrus pop: A squeeze of fresh lemon or lime juice brightens the glaze and balances the spice.
- Sauce swap: Try a creamy hot honey mustard or garlic-infused hot honey drizzle for variety.
If you’re all about customizing spice, you’ll love my chipotle honey chicken recipe—it’s a smoky cousin to these tenders. For a different take on sweet-heat, check out my hot honey popcorn—same flavor vibe, lighter crunch.
Tips, Tricks & Troubleshooting
Even seasoned home cooks can run into a few snags when making hot honey chicken tenders. Here’s how to fix the common mistakes and guarantee crispy, juicy perfection every time.
For the best crispy crust:
- Make sure your oil is hot enough (350°F) before adding chicken—cold oil absorbs into the breading.
- Use a wire rack to rest tenders after frying; it keeps them crunchy and prevents sogginess.
- Avoid overcrowding your pan—each piece needs room to crisp evenly.
If your coating falls off:
- Pat the chicken dry before dredging.
- Chill breaded tenders for 10 minutes before frying to help the coating set.
To keep tenders juicy:
- Always check the internal temperature—stop cooking at 165°F.
- Let cooked tenders rest a few minutes before glazing to lock in moisture.
Glaze control:
- Simmer the hot honey glaze only until it thickens slightly; over-reducing can make it sticky and hard.
- Brush glaze right before serving to keep that glossy, finger-licking texture.
If you love perfecting crisp techniques, my air fryer chicken tenders show how to get crunch with almost no oil. And for oven comfort with a saucy twist, the baked boneless chicken thighs are another Hearty Home favorite for easy weeknights.
Side Dishes, Dips & Serving Ideas
These hot honey chicken tenders are all about balance—sweet heat meets crispy comfort. To round out the meal, serve them with sides and dips that complement that sticky, spicy glaze perfectly.
Tasty Sides to Pair With Hot Honey Chicken:
- Crispy air fryer tater tots for that salty, crunchy bite that soaks up extra glaze.
- Sweet and caramelized air fryer roasted sweet potatoes that echo the honeyed warmth.
- Fresh pesto pasta salad or creamy chicken pesto pasta salad to cool the heat and balance the spice.
- Classic chicken spaghetti recipe for a full Southern comfort dinner spread.
Best Dipping Sauces:
- A cool, creamy ranch dip for mellowing the spice.
- Tangy honey mustard that doubles down on the sweet notes.
- A drizzle of garlic hot honey if you want to turn up the flavor one more notch.
Serve everything family-style, with lemon wedges and fresh herbs scattered on top—it’s simple, hearty, and feels like home around the table.
Leftovers, Storage & Reheating Tips
If you’ve got leftover hot honey chicken tenders, lucky you — they taste just as amazing the next day when reheated right. The key is preserving that crispy coating while keeping the chicken tender and juicy.
Here’s how I store and reheat mine:
- Cool before storing: Let the tenders rest at room temperature before packing them up.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat in the oven: Warm on a wire rack at 375°F for 10–12 minutes to bring back the crisp.
- Air fryer method: Reheat at 360°F for about 5–6 minutes — perfect for quick crunch.
- Glaze separately: Heat leftover hot honey glaze on the stovetop or microwave, then brush it on after reheating to keep the coating from getting soggy.
- Freeze option: Wrap cooled tenders individually, freeze for up to 2 months, and thaw overnight in the fridge before reheating.
For more reheating inspiration, check out my guide on reheat chicken tenders in air fryer — it’s the easiest way to revive that crispy perfection. Pair your warmed tenders with a side of air fryer turkey meatballs for a simple, protein-packed leftover night.
Frequently Asked Questions
1. What hot sauce is good for hot honey tenders?
Use a smooth, tangy hot sauce like Frank’s RedHot or Crystal Louisiana—they blend beautifully with honey and butter. If you love smoky heat, try adding a dash of chipotle or sriracha for depth.
2. Should I put hot honey on chicken before or after cooking?
Always add the hot honey glaze after cooking. Brushing it on while the chicken is hot locks in flavor without softening that crispy crust.
3. What is honey chicken sauce made of?
The base is simple—butter, honey, and hot sauce—with a pinch of garlic powder, cayenne, and smoked paprika for spice and balance. Simmer until it’s glossy, then drizzle or brush it over your tenders.
4. What exactly is hot honey chicken?
Hot honey chicken combines crunchy fried chicken with a sweet and spicy glaze made from real honey and hot sauce. It’s the perfect middle ground between comfort food and bold Southern heat.
Final Thoughts: Sweet, Spicy, & Crispy in Every Bite
At the end of the day, these hot honey chicken tenders are everything I love about home cooking—crispy, sticky, and full of heart. Every bite blends that sweet honey warmth with a touch of Southern fire, just like the meals I grew up on in San Antonio. It’s the kind of sweet-spicy crispy chicken that gets people talking and plates cleared fast.
This hot honey chicken tenders recipe is simple enough for weeknights but bold enough for a game-day spread. Whether you fry, bake, or air fry, you’ll end up with crowd-pleasing crispy chicken with glaze that’s finger-licking good every single time.
Hot Honey Chicken Tenders
Ingredients
Equipment
Method
- Soak chicken in buttermilk with salt, pepper, and smoked paprika for at least 30 minutes or overnight.
- Set up three bowls: one with flour and cornstarch, one with whisked eggs, and one with cornflakes or panko.
- Dredge chicken in flour mix, dip in egg, and coat in crumbs. Repeat for double coating if desired. Chill for 10 minutes.
- Heat oil to 350°F. Fry chicken tenders 3–4 minutes per side until golden and cooked through. Alternatively, bake at 425°F for 20 minutes or air fry at 375°F for 12 minutes, flipping halfway.
- In a saucepan, melt butter, stir in honey, hot sauce, garlic powder, cayenne, and smoked paprika. Simmer 2–3 minutes until glossy.
- Brush or drizzle hot honey glaze over crispy chicken. Let rest 2 minutes to set the glaze. Garnish with herbs and red pepper flakes if desired.
Nutrition
Notes
- Use dairy-free buttermilk (almond milk + lemon juice) and gluten-free flour for allergen-friendly options.
- Brush glaze just before serving to keep tenders crisp.
- Let breaded tenders chill for 10 minutes before frying to help coating stick.
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