Hot honey chicken tenders

5 from 1 vote

These hot honey chicken tenders are marinated in buttermilk and seasonings, then pan fried until golden brown and crispy.

Prep Time5

Cook Time25

Marinating time6

Total Time6 30

Course: Appetizers, Chicken and turkey recipes, Snacks

Cuisine: American

Servings: servings

Calories: 605kcal

Author: Cheryl Bennett

Ingredients

For the chicken tenders

2 pounds chicken tenderloins about 12 - 15 pieces
2 cups buttermilk
3 sprigs fresh rosemary or 1 teaspoon dried rosemary
1 ½ teaspoons garlic powder divided
1 teaspoon smoked paprika divided
1 teaspoon salt divided
½ teaspoon black pepper divided
1 ¼ cups all-purpose flour divided
2 large eggs beaten
½ cup seasoned breadcrumbs
1 cup panko breadcrumbs Japanese style breadcrumb
neutral oil for frying *amount will vary depending on the pan used

For the hot honey

¾ - 1 cup honey
2 teaspoons crushed red pepper
2 teaspoons vinegar apple cider vinegar or rice wine vinegar
½ - 1 chili pepper, optional *For those who like it a smidge hotter - In descending order of heat: Thai bird's eye chili, serrano, jalapeño. These would all be good choices.

Instructions

Marinate the chicken

Place chicken tenders in a large zip-top bag (Ziplock). Pour in buttermilk.
Add rosemary, half of the garlic powder, half of the paprika, half of the salt and half of the pepper. Seal the bag and gently massage chicken to make sure it is evenly coated. Place bag in a bowl or another zip-top bag (in case it leaks), and refrigerate at least 4 hours, preferably overnight.

Make the hot honey

In a small saucepot, combine honey, crushed red pepper flakes, and chili pepper, if using, over medium low heat. Let it barely come to a simmer (you do not want it to boil). Let chilies infuse honey for 10 - 15 minutes, then strain, and mix in the vinegar. Set aside to cool slightly. *See note

Make the hot honey chicken tenders

Remove chicken from buttermilk, pat dry and set aside. Discard buttermilk.
Mix seasoned breadcrumbs and panko breadcrumbs together with ½ cup flour until uniform in consistency.
In three separate bowls, set up breading station: In the first bowl - ¾ cup of flour with remaining salt, pepper, garlic powder, and paprika. Whisk to combine.
In the second bowl, whisk the eggs, and in the last bowl, add the breadcrumb mixture.
Set a baking sheet next to your breading set up. You'll place the breaded chicken tenders there before frying. Line a second baking sheet with a few layers of paper towel, set aside for later.
Dip the chicken tenders into the flour mixture. Shake off any excess flour, then dip in egg and lastly in the breadcrumb mixture. Press the chicken into the breadcrumb firmly so it adheres well.
Place breaded tenders on the baking sheet and let the coating dry for 5 minutes before frying. This helps the coating to set, and stick to the chicken.
In a wide pan with tall sides, fill with enough oil to come up the sides of the pan approximately ¾ inch. Heat the oil over medium – high heat, until shimmering. *See note
Using tongs, gently lower the chicken tenders, 3 or so at a time, into the hot oil.
(Place them in away from your body, never toward your body. If the oil splatters, you don't want it to hit you.)
Fry each tender for 3 to 4 minutes, then flip and fry for an additional 3 - 4 minutes, until deep golden brown and crispy. Remove chicken from the oil, and place on the paper towel-lined baking sheet to absorb excess oil.
Drizzle with hot honey and serve warm.

Notes

When frying chicken tenders, do not overcrowd the pan. If you add too many at the same time, the temperature of the oil will plummet, and you'll end up with soggy, greasy chicken. Depending on the size of your pan, 3 or 4 at a time is good.
For the hot honey - If you like a little less heat, you can strain the honey right away.
To remove the small white tendon in the tenderloins: Thread the tendon through a fork, then hold onto the tendon with a paper towel and pull. It will slide right out.
To bake instead of frying: Spray the tenders (both sides) with cooking spray and place on a rack inside of a baking sheet (this will help the warm air to circulate around the chicken). Bake at 400°f / 200°c for 15 - 18 minutes.

Nutrition