Honey Butter Chicken Tenders

Today, I’m excited to share a recipe that combines a unique blend of flavors and textures to create an unforgettable dish: Hot Honey Chicken Tenders. If you’re a fan of crispy, juicy chicken with a sweet and spicy kick, then you’re in for a treat.

This recipe takes the classic chicken tender and elevates it with a tangy pickle juice marinade, a medley of savory spices, and a crispy panko coating. But the real star of the show is the hot honey butter sauce—a perfect balance of sweet honey, rich butter, and just a hint of garlic. Finished with a sprinkle of sesame seeds, these tenders are sure to become a new favorite in your household.

Follow along as I guide you through each step to create this mouthwatering dish. Let's get cooking!

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Hot Honey Chicken Tenders

Yield 4

Author Kim Alexander

Prep time

20 Min

Cook time

20 Min

Inactive time

1 Hour

Total time

1 H & 40 M

Cook modePrevent screen from turning off

Ingredients

For the Chicken Marinade:

• 1 lb chicken tenders
• 1 cup pickle juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Sazon complete seasoning
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 teaspoon meat seasoning

For the Breading:

• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 large eggs, beaten

For the Hot Honey Butter Sauce:

• 1/2 cup honey
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1-2 tablespoon chili flakes
• Pinch of salt

For Frying and Garnish:

• Sesame seeds
• Green onions (chopped)
• Vegetable oil (enough for frying)

Instructions

1. Place the chicken tenders in a bowl and cover with pickle juice. Let soak for 30 minutes.
2. Drain the pickle juice and pat the chicken tenders dry.
3. In a separate bowl, combine salt, black pepper, paprika, Sazon complete seasoning, ground ginger, garlic powder and meat seasoning.
4. Season the chicken tenders with the spice mixture. Cover and marinate in the refrigerator for 30 minutes to an hour.
5. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
6. Dredge each marinated chicken tender in the flour, shaking off any excess.
7. Dip into the beaten eggs, allowing any excess to drip off.
8. Finally, coat with panko breadcrumbs, pressing lightly to adhere.

Fry the Chicken:

1. In a deep frying pan or skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
2. Fry the chicken tenders in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Remove the tenders and place them on a paper towel-lined plate to drain excess oil.

Prepare the Hot Honey Butter Sauce:

1. In a small saucepan over medium heat, melt the butter.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the honey, chili and a pinch of salt. Stir to combine and let simmer for 2-3 minutes until slightly thickened. Remove from heat.
4. Dip the fried chicken tenders in the hot honey butter sauce, ensuring they are well-coated.
5. Place the coated chicken tenders on a serving plate. Sprinkle with sesame seeds for garnish.

Nutrition Facts

Calories

636.08

Fat

22.56 g

Sat. Fat

9.64 g

Carbs

75.94 g

Fiber

2.23 g

Net carbs

73.71 g

Sugar

36.03 g

Protein

33.61 g

Sodium

1851.82 mg

Cholesterol

196.87 mg

Use Fresh Oil:

Always use fresh oil for frying to ensure the best flavor and crispiness. Reused oil can have burnt particles that affect the taste and texture.

Monitor Oil Temperature:

Keep the oil at a steady 350°F (175°C). Too hot and the outside will burn before the inside cooks; too cool and the chicken will absorb too much oil and become greasy.

Double Coat for Extra Crunch:

For an extra crispy texture, double coat the chicken tenders by dipping them back into the egg and panko mixture after the first coating.

Don’t Overcrowd the Pan:

Fry the chicken tenders in small batches to maintain the oil temperature and ensure even cooking.

Drain Properly:

Place fried tenders on a wire rack over a baking sheet instead of directly on paper towels. This keeps them crispy as the excess oil drips off.

Customize Your Sauce:

Adjust the sweetness or spiciness of the hot honey butter sauce by changing the amount of honey or adding a more pepper if desired.

Can I use chicken breast instead of chicken tenders?

Yes, you can use chicken breast. Cut the breast into strips to create chicken tenders. The cooking time may vary slightly depending on the thickness of the strips.

Can I bake the chicken tenders instead of frying them?

Yes, you can bake them for a healthier option. Preheat your oven to 400°F (200°C) and bake the breaded tenders on a baking sheet for about 15-20 minutes, or until golden brown and cooked through, flipping halfway.

Can I prepare the chicken tenders in advance?

Yes, you can marinate the chicken tenders and coat them with the flour and panko mixture ahead of time. Store them in the refrigerator until you're ready to fry. For best results, fry them within a few hours of preparation.

What can I use as a substitute for pickle juice?

If you don't have pickle juice, you can use buttermilk or a mixture of lemon juice and water as a substitute for marinating the chicken.

How do I store and reheat leftovers?

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes or until heated through to maintain crispiness.

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