Description

This Crispy Hot Honey Chicken Tenders recipe features juicy, tender chicken strips coated in a perfectly crispy blend of flour and cornstarch, fried to golden perfection and finished with a drizzle of spicy-sweet hot honey. Quick and easy to prepare, these chicken tenders are a delicious and versatile dish perfect for a weeknight dinner or a flavorful appetizer that will make you swoon.

Ingredients

Scale

Chicken

1.5 lbs Boneless, Skinless Chicken Breasts (3-4 breasts, sliced into 1-inch strips)

Dredging Mixture

1 cup All-Purpose Flour (can substitute with gluten-free flour)
0.5 cup Cornstarch
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
Salt, to taste
Pepper, to taste

Egg Wash

2 large Eggs (or flax egg/aquafaba for egg-free)

Cooking

0.5 inches Canola or Vegetable Oil (peanut oil optional for flavor)

Finishing

0.5 cup Hot Honey (adjust heat level to preference)

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Instructions

Prepare the Chicken: Pat the boneless, skinless chicken breasts dry using paper towels. Slice them into strips approximately 1 inch wide to ensure even cooking and tenderness.
Set Up the Dredging Station: In one bowl, beat the eggs thoroughly. In another bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. This mixture will create the crispy coating for the chicken.
Coat the Chicken: Dip each chicken strip into the beaten eggs, ensuring it is fully coated. Then dredge the strip through the flour mixture, pressing gently so the flour adheres evenly and forms a good crust.
Heat the Oil: Pour about half an inch of canola or vegetable oil into a large skillet. Heat the oil over medium heat until it shimmers and reaches approximately 350°F, which is perfect for frying to achieve a crispy exterior without absorbing excess oil.
Fry the Chicken Tenders: Place the coated chicken strips carefully into the hot oil in a single layer. Fry each side for 4 to 5 minutes until golden brown and crisp. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
Drain and Glaze: Remove the fried tenders with a slotted spoon and place them on paper towels to drain excess oil. While still warm, drizzle the hot honey evenly over the tenders to coat them with a spicy-sweet glaze that perfectly complements the crispy crust.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
For an egg-free version, replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested) or aquafaba.
Peanut oil can be used instead of canola or vegetable oil to add a subtle nutty flavor.
Adjust the quantity of hot honey depending on your preferred spice and sweetness level.
Make sure the oil temperature is steady at about 350°F to achieve the best crispy texture without burning the coating.
Use a thermometer to check chicken doneness; the internal temperature should be 165°F.