Spicy Honey Tenders
Get ready to indulge in our Spicy Honey Tenders, where crispy chicken meets a sweet and fiery glaze! Tossed in a delightful blend of honey and cayenne pepper, these tenders pack a punch that will keep you coming back for more. Perfect for game day or a cozy night in, they're sure to be a crowd-pleaser!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- chicken tenders
🥛Dairy & Eggs(2)
- about two tablespoons of any butter (28 g)
- about two cups of buttermilk (454 g)
🫙Pantry Staples(4)
- one to two tablespoons of baking powder (15 ml)
- about four cups of flour (500 g)
- some honey
- some olive oil
🧂Spices & Seasonings(5)
- black pepper
- garlic powder
- this natural seasoning blend I got from Aldi
- onion powder
- the remainder of your seasoning blend
🍯Sauces & Condiments(2)
- a half a cup to two cups of hot sauce (120 ml)
- about a quarter cup of hot sauce (60 ml)
👨🍳 Instructions
- 1
Add your spice blend to your chicken tenders, some olive oil to bind it together, and about two cups of buttermilk and a half a cup to two cups of hot sauce, depending on your spice preference.
- 2
Add the remainder of your seasoning blend and don't worry, the buttermilk will dilute it so it won't be too salty.
- 3
For the flour mixture, use about four cups of flour, one to two tablespoons of baking powder, and add black pepper, garlic, and onion powder, and the natural seasoning blend.
- 4
For the breading, start in the buttermilk, go to the flour, back to the buttermilk, back to the flour. Let your tenders rest to prevent the breading from falling apart when frying.
- 5
Heat your oil to 350 degrees and cook your tenders for about 10 minutes or until golden brown.
- 6
For the sauce, combine about two tablespoons of butter, some honey, and about a quarter cup of hot sauce, cook that down and pour it all over your tenders.
- 7
Toss them up a little bit, serve with ranch, definitely not blue cheese.
💡 Pro Tips
- ✓Let breaded tenders rest for 15-20 minutes before frying so flour proteins hydrate and form stronger gluten bonds, preventing coating separation during the oil's thermal shock.timing15-20 minutes
- ✓Maintain oil temperature between 325-350°F because lower temps create soggy coating while higher temps burn breading before chicken reaches 165°F internal temperature.technique325-350°F
- ✓Add 1 tablespoon of cornstarch per cup of flour to your breading mixture because cornstarch creates 30% crispier coating due to its lower protein content and higher gelatinization temperature.ingredient1 tbsp per cup, 30% crispier
- ✓Cool your honey sauce to 140-150°F before tossing with hot tenders so the honey doesn't burn and turn bitter while still maintaining proper viscosity for coating.timing140-150°F
- ✓Use a 3:1 ratio of flour to buttermilk in your dredging stations because this ratio creates optimal protein coagulation for maximum breading adhesion without excess moisture.technique3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Spicy Honey Tenders
Get ready to indulge in our Spicy Honey Tenders, where crispy chicken meets a sweet and fiery glaze! Tossed in a delightful blend of honey and cayenne pepper, these tenders pack a punch that will keep you coming back for more. Perfect for game day or a cozy night in, they're sure to be a crowd-pleaser!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- chicken tenders
🥛Dairy & Eggs(2)
- about two tablespoons of any butter (28 g)
- about two cups of buttermilk (454 g)
🫙Pantry Staples(4)
- one to two tablespoons of baking powder (15 ml)
- about four cups of flour (500 g)
- some honey
- some olive oil
🧂Spices & Seasonings(5)
- black pepper
- garlic powder
- this natural seasoning blend I got from Aldi
- onion powder
- the remainder of your seasoning blend
🍯Sauces & Condiments(2)
- a half a cup to two cups of hot sauce (120 ml)
- about a quarter cup of hot sauce (60 ml)
👨🍳 Instructions
- 1
Add your spice blend to your chicken tenders, some olive oil to bind it together, and about two cups of buttermilk and a half a cup to two cups of hot sauce, depending on your spice preference.
- 2
Add the remainder of your seasoning blend and don't worry, the buttermilk will dilute it so it won't be too salty.
- 3
For the flour mixture, use about four cups of flour, one to two tablespoons of baking powder, and add black pepper, garlic, and onion powder, and the natural seasoning blend.
- 4
For the breading, start in the buttermilk, go to the flour, back to the buttermilk, back to the flour. Let your tenders rest to prevent the breading from falling apart when frying.
- 5
Heat your oil to 350 degrees and cook your tenders for about 10 minutes or until golden brown.
- 6
For the sauce, combine about two tablespoons of butter, some honey, and about a quarter cup of hot sauce, cook that down and pour it all over your tenders.
- 7
Toss them up a little bit, serve with ranch, definitely not blue cheese.
💡 Pro Tips
- ✓Let breaded tenders rest for 15-20 minutes before frying so flour proteins hydrate and form stronger gluten bonds, preventing coating separation during the oil's thermal shock.timing15-20 minutes
- ✓Maintain oil temperature between 325-350°F because lower temps create soggy coating while higher temps burn breading before chicken reaches 165°F internal temperature.technique325-350°F
- ✓Add 1 tablespoon of cornstarch per cup of flour to your breading mixture because cornstarch creates 30% crispier coating due to its lower protein content and higher gelatinization temperature.ingredient1 tbsp per cup, 30% crispier
- ✓Cool your honey sauce to 140-150°F before tossing with hot tenders so the honey doesn't burn and turn bitter while still maintaining proper viscosity for coating.timing140-150°F
- ✓Use a 3:1 ratio of flour to buttermilk in your dredging stations because this ratio creates optimal protein coagulation for maximum breading adhesion without excess moisture.technique3:1 ratio