Fried Chicken Tenders with Spicy Honey
Juicy fried chicken tenders with a craggy, crisp coating, finished with a glossy drizzle of spicy honey that hits sweet first and then a gentle burn—perfect for game-day spreads or easy family dinners.
Equipment
- Medium Bowl
- Shallow dish or pie plate
- Whisk or fork
- Deep heavy pot or high-sided skillet
- Thermometer (optional but recommended)
- Wire rack
- Baking sheet
- Parchment paper
- Small saucepan
Ingredients
For the chicken tenders
- 500 g chicken tenders or chicken breast cut into strips boneless, skinless; aim for even thickness
- 240 ml buttermilk or mix 230 ml milk with 1 tbsp lemon juice or vinegar
- 1 large egg
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1/4–1/2 tsp cayenne pepper optional
For the coating
- 150 g all-purpose flour
- 60 g cornstarch
- 1 1/2 tsp fine sea salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp baking powder
- 1/2 tsp black pepper
For frying
- 1–1.5 L neutral oil for frying canola, vegetable, peanut, or another high-heat oil
For the spicy honey
- 120 ml honey
- 1–2 tbsp hot sauce
- 1–2 tsp apple cider vinegar
- 1/2–1 tsp crushed red pepper flakes
- 1 pinch salt
Instructions
- Marinate the chicken: In a medium bowl, whisk together the buttermilk, egg, salt, garlic powder, smoked paprika, onion powder, black pepper, and cayenne (if using). Add the chicken and stir so every piece is coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- Mix the coating: In a shallow dish or pie plate, combine the flour, cornstarch, salt, smoked paprika, garlic powder, baking powder, and black pepper. Whisk or fork well so no pockets remain.
- Set up a tidy dredging station: Place the marinated chicken, the flour mixture, and a clean plate or wire rack for coated pieces. Line a baking sheet with parchment and set a wire rack on top if you have one for the finished tenders.
- Coat the chicken: Working 1–2 pieces at a time, lift chicken from the buttermilk and let excess drip off. Dredge in the flour mixture, pressing firmly so the coating clings and forms little clumps. Shake off loose flour and place on the plate/rack. Repeat with remaining chicken.
- Preheat the oil: Pour oil into a deep, heavy pot or high-sided skillet (no more than halfway full). Heat to 175–180°C (350–360°F). If you don’t have a thermometer, a pinch of flour should sizzle steadily and turn golden in 10–15 seconds.
- Fry in batches: Carefully lower 4–5 tenders into the hot oil, leaving space between them. Fry 4–6 minutes total, turning once, until deeply golden and the internal temperature reaches 74°C (165°F). Keep oil around 170–180°C (340–360°F) between batches.
- Drain and season: Transfer to the rack (or a paper-towel-lined plate) and immediately sprinkle with a small pinch of salt. Let the oil return to temperature between batches and skim out stray bits of coating if needed.
- Make the spicy honey: In a small saucepan, add honey, hot sauce, apple cider vinegar, red pepper flakes, and a pinch of salt. Warm over low heat, stirring often, until loosened and smoothly combined, 2–3 minutes (do not boil). Taste and adjust.
- Glaze or drizzle: Drizzle warm spicy honey over the tenders, or gently toss in a large bowl for a more fully coated finish. Serve extra spicy honey on the side for dipping.
- Hold warm if needed: Keep batches warm on a rack in a 95–120°C (200–250°F) oven for up to 20–25 minutes. Don’t cover tightly, or steam will soften the crust.
Nutrition
Calories: 720kcalCarbohydrates: 68gProtein: 34gFat: 36gSaturated Fat: 7gCholesterol: 155mgSodium: 1350mgPotassium: 520mgFiber: 2.5gSugar: 26gVitamin A: 450IUVitamin C: 2mgCalcium: 140mgIron: 4.2mg
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