Description
Deliciously crispy hot honey chicken tenders that are perfectly seasoned and coated for an irresistible crunch, then drizzled with a spicy-sweet hot honey for a mouthwatering flavor combination. These tenders are easy to make in under 35 minutes and are sure to become a family favorite.
Ingredients
Scale
Chicken
- 1.5 lbs Boneless, Skinless Chicken Breasts (Use 3-4 breasts for tender and juicy tenders)
Dredging Mixture
- 1 cup All-Purpose Flour (Can substitute with gluten-free flour)
- 0.5 cup Cornstarch (Enhances the crispiness)
- 1 teaspoon Garlic Powder (Fresh garlic can be used as a substitute)
- 1 teaspoon Smoked Paprika (Regular paprika can work in a pinch)
- Salt to taste (Essential for seasoning)
- Pepper to taste (Essential for seasoning)
Wet Mixture
- 2 large Eggs (Can use a flax egg or aquafaba for an egg-free version)
Finishing
- 0.5 cup Hot Honey (Adjust according to your heat preference)
- 0.5 inches Canola or Vegetable Oil (Peanut oil can add flavor)
Instructions
- Prepare the Chicken: Pat the boneless, skinless chicken breasts dry thoroughly using paper towels to remove any excess moisture. Slice the chicken into strips approximately 1 inch wide to ensure even cooking and optimal crispiness.
- Set Up Dredging Station: In one bowl, beat the eggs until smooth to create the egg wash. In another bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper, mixing them well to form a seasoned flour mixture for coating the chicken strips.
- Coat the Chicken: Dip each chicken strip first into the beaten eggs, making sure it’s fully covered. Then, transfer the strip into the seasoned flour mixture, pressing gently to ensure a thorough coating on all sides. Repeat this process for all strips.
- Heat the Oil: Pour about ½ inch of oil into a large skillet and heat it over medium heat until shimmering and reaching approximately 350°F. This temperature is ideal for frying to achieve a crispy exterior without absorbing excess oil.
- Fry the Chicken: Carefully place the coated chicken strips into the hot oil in a single layer to avoid overcrowding, which can lower oil temperature. Fry the tenders for 4-5 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 165°F.
- Drain and Serve: Remove the fried tenders from the oil and place them on paper towels to drain any excess oil. While still warm, drizzle the crispy chicken tenders generously with hot honey to add a sweet and spicy finish. Serve immediately for best texture and flavor.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- To make the recipe egg-free, use a flax egg or aquafaba in place of the eggs.
- You can adjust the amount of hot honey to suit your preferred spice level—add more for extra heat or less for a milder taste.
- Peanut oil can be used instead of canola or vegetable oil to add a subtle nutty flavor to the chicken.
- Ensure the oil stays at the proper temperature to avoid soggy or burnt tenders.
