Hot Honey Chicken Tenders

$- 1 lb chicken tenderloins - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - 1/2 cup honey - 2 tablespoons hot sauce - Vegetable oil for frying The base of this dish starts with chicken tenderloins. They are juicy and cook quickly. I soak them in buttermilk. This makes the chicken tender and adds flavor. Buttermilk also helps the flour stick later. Next, I mix all-purpose flour with spices. Garlic powder adds depth. Onion powder gives more flavor. Smoked paprika adds a nice warmth. The cayenne pepper gives it a kick. Adjust the cayenne to your taste. Don’t forget salt and pepper! Now, let’s talk about the hot honey sauce. I use honey for sweetness. It pairs perfectly with hot sauce. I prefer Frank's RedHot, but any hot sauce works. The mixture gives a sweet and spicy finish that makes this dish special. Finally, I fry the chicken in vegetable oil. This oil gets hot and gives a crispy texture. Each ingredient plays a key role in making hot honey chicken tenders a star dish! 1. Soaking in buttermilk: First, take 1 pound of chicken tenderloins. Place them in a medium bowl. Pour 1 cup of buttermilk over the chicken. Let it soak for at least 30 minutes. This step makes the chicken tender and flavorful. 2. Coating with seasoned flour: In another bowl, mix 1 cup of all-purpose flour with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Add salt and pepper to taste. Whisk until well combined. After soaking, take the chicken out of the buttermilk. Let the excess buttermilk drip off. Coat each piece in the seasoned flour. Make sure to shake off any extra flour. 1. Heating oil to the right temperature: Grab a large skillet and pour in about 1 inch of vegetable oil. Heat the oil over medium-high heat. The oil should be around 350°F or 175°C. This temperature is key for crispy chicken. 2. Frying in batches: Carefully add the coated chicken tenders to the hot oil. Do not overcrowd the pan. Fry the chicken for about 4 to 5 minutes on each side. You want them golden brown and cooked through. Use a meat thermometer to check that the internal temperature is 165°F (74°C). Once cooked, transfer the chicken to a paper towel-lined plate. This absorbs any extra oil. 1. Combining honey and hot sauce: While the chicken fries, take 1/2 cup of honey and mix it with 2 tablespoons of hot sauce, like Frank's RedHot. Use a small saucepan over low heat. Stir the mixture until warm and well-blended. 2. Drizzling or serving on the side: After frying, you can drizzle the hot honey sauce over the chicken tenders. Make sure they are coated evenly. If you prefer, you can serve the sauce on the side for dipping. To get the best fried chicken, focus on even coating. After soaking the chicken in buttermilk, shake off the extra liquid. This helps the flour stick better. When you coat the chicken, make sure each piece is fully covered. If you see any bare spots, sprinkle a little more flour on those areas. Maintaining oil temperature is also key. Heat your oil to about 350°F (175°C). If the oil is too cool, the chicken will soak up oil and become greasy. If it's too hot, the outside will burn before the inside cooks. Use a thermometer to check the oil. Fry the chicken in small batches to keep the oil hot. Adjusting cayenne pepper changes the heat. If you like mild flavors, use less than half a teaspoon. For more heat, feel free to add a full teaspoon. Test the spice level in your flour mix before frying. Choosing the right hot sauce is also important. I love using Frank's RedHot, but you can pick your favorite. Some sauces are sweeter, while others are very hot. Taste the sauce before drizzling it over the chicken. For garnishing, use fresh parsley or sliced jalapeños. This adds color and a nice touch to your dish. When serving, place the hot honey chicken tenders on a rustic wooden board or platter. This makes for a fun display. Pair them with crispy fries or a fresh coleslaw. These sides balance the meal and add crunch. {{image_2}} You can switch up the chicken in this dish. Use chicken breasts or thighs for a different texture. These cuts give a juicy bite and work well with the hot honey sauce. If you want a vegetarian option, try cauliflower. Cut it into florets and follow the same steps. The cauliflower soaks up the flavors and gets crispy when cooked. To change the flavor, add herbs to the flour mix. Try dried oregano, thyme, or even rosemary for a fresh twist. You can also use flavored honey. Honey infused with garlic or ginger adds a unique taste. Mix regular honey with your choice of spices for a fun kick. Air frying is a great choice for a healthier option. It still gives you that crispy texture without all the oil. Just coat the chicken as usual and cook it in the air fryer until golden. Baking is another good method. Place the coated chicken on a baking sheet and bake at 400°F for about 20 minutes, flipping halfway. Both methods keep the dish light and tasty. To keep your hot honey chicken tenders fresh, store them right! Use an airtight container. Place a paper towel inside to absorb moisture. Store in the fridge for up to three days. If you want to keep them longer, freeze the tenders. Wrap them tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. They can last up to three months in the freezer. To reheat and keep the crispiness, I recommend using an oven. Preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet. Bake for about 10-12 minutes, or until hot and crispy. You can also use an air fryer. Set it to 350°F (175°C) and heat for about 5-7 minutes. This keeps them crunchy and delicious! Leftover hot honey chicken tenders last up to three days in the fridge. If they smell bad or look slimy, throw them away. If you freeze them, they last for up to three months. Always check for signs of spoilage before enjoying! Yes, you can prepare some parts ahead of time. Soak the chicken tenderloins in buttermilk up to 12 hours before cooking. This step makes the chicken juicy and flavorful. You can also mix the dry ingredients for the coating and store them in a sealed bag. Keep the hot honey sauce ready in a jar, too. Pair these chicken tenders with crispy fries or a fresh coleslaw. You can also serve them with a side of creamy ranch or blue cheese dressing. For a healthy twist, try a light salad with tangy vinaigrette. The sweetness of the honey sauce balances well with savory sides. Store your homemade hot honey in a clean jar. Make sure to seal it tightly. Keep it in the fridge for up to a month. If you notice any changes in smell or texture, toss it out. You can also warm it up gently before using it again. This blog post covered the essential steps to make Hot Honey Chicken Tenders. You learned about the key ingredients, from chicken and buttermilk to the hot honey sauce. I shared tips for frying and variations for different tastes. Remember, you can customize spice levels or even try different proteins. Enjoy this dish with your favorite sides or sauces. With the right methods, your tenders will be crispy and delicious. Happy cooking!$

Craving a deliciously spicy twist? Try these Hot Honey Chicken Tenders that are sure to be a hit! Made with tender chicken, seasoned to perfection, and drizzled with a sweet and spicy hot honey sauce, this recipe is perfect for dinner or a party. Follow our simple steps to create a meal that everyone will love. Click through for the full recipe and spice up your cooking! #HotHoneyChicken #ChickenTenders #SpicyRecipes #FoodieFavorites

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Ingredients

1 lb chicken tenderloins

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1/2 cup honey

2 tablespoons hot sauce (like Frank's RedHot)

Vegetable oil for frying

Instructions

In a medium bowl, soak the chicken tenderloins in buttermilk for at least 30 minutes to tenderize and enhance flavor.

In a separate bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until evenly combined.

Remove the chicken from the buttermilk, allowing excess to drain, then coat each piece in the seasoned flour mixture. Shake off any excess flour and set aside.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot (around 350°F or 175°C).

Carefully add the coated chicken tenders to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

While the chicken is frying, combine honey and hot sauce in a small saucepan over low heat. Stir until the mixture is warm and well-blended. Remove from heat.

Once cooked, transfer the chicken tenders to a paper towel-lined plate to absorb excess oil.

Drizzle the hot honey sauce over the fried chicken tenders to coat them evenly. Alternatively, you can serve the sauce on the side for dipping.

Prep Time: 30 min | Total Time: 1 hr | Servings: 4

Presentation Tips: Serve the hot honey chicken tenders on a rustic wooden board or platter, garnished with fresh parsley and sliced jalapeños for added color and a hint of extra heat. Pair with a side of crispy fries or a fresh coleslaw for a complete meal.