Hot Honey Chicken Tenders – Irresistible 30-Minute Magic

Name: Hot Honey Chicken Tenders - Irresistible 30-Minute Magic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken tenders; 1 cup flour; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1 egg; 1/4 cup milk; 1/2 cup honey; 1 tbsp hot sauce; 1 tbsp butter

By:

Christina R. Jones

August 12, 2025

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Let me tell you about the first time I fell in love with hot honey chicken tenders – it was one of those magical kitchen accidents when I was trying to jazz up some boring baked chicken. The moment that sweet honey and spicy hot sauce hit those crispy golden tenders? Absolute game changer! There’s something magical about that perfect balance of crispy, sweet, and spicy that makes these tenders irresistible. My husband now requests these at least twice a month, and I don’t blame him – they’re ridiculously easy to make but taste like something from your favorite restaurant. Whether you’re feeding hungry kids or hosting friends, these hot honey chicken tenders always disappear faster than I can make them!

Why You’ll Love These Hot Honey Chicken Tenders

Listen, I know we all have those nights when we need something delicious fast – and that’s exactly why these hot honey chicken tenders became my go-to recipe. Here’s why they’ll become your new favorite too:

Weeknight superhero: From fridge to table in 30 minutes flat (even my teenager can’t complain about waiting!)
That perfect crunch: The flour coating bakes up so crispy you’d swear it was fried
The magic glaze: Just enough sweet honey to make you smile, just enough heat to make you reach for another
Crowd-pleaser: I’ve served these to everyone from picky kids to foodie friends – plates always get cleaned
Better than takeout: That gorgeous sticky glaze makes them feel special without any fuss

Trust me, once you try that first bite where the crispy coating gives way to juicy chicken with that addictive sweet-heat flavor? You’ll be hooked just like I was.

Ingredients for Hot Honey Chicken Tenders

Here’s everything you’ll need to make these sticky, spicy-sweet beauties (and yes, I’ve measured everything carefully so yours turn out just right!):

For the chicken: 1 lb chicken tenders (or sliced fillets)
Dry coating: 1 cup all-purpose flour (packed), 1 tsp each salt & black pepper, 1 tsp garlic powder, 1 tsp paprika
Wet coating: 1 large egg, 1/4 cup whole milk
Hot honey glaze: 1/2 cup pure honey, 1 tbsp hot sauce (I use Frank’s RedHot), 1 tbsp unsalted butter

Don’t overthink it – these are pantry staples you probably already have! Just make sure your honey is nice and runny for the glaze.

Ingredient Notes & Substitutions

Here’s my cheat sheet for when you need to improvise (because we’ve all been halfway through a recipe only to realize we’re out of something!):

Hot sauce alternatives: Any vinegar-based hot sauce works – Tabasco will give more heat, Sriracha adds garlic notes
Gluten-free? Swap regular flour for 1:1 gluten-free flour or almond flour (though almond flour won’t get quite as crispy)
Honey substitutes: Maple syrup works in a pinch, but reduce by 1 tbsp since it’s thinner
No chicken tenders? Slice boneless fillets into 1-inch strips – just adjust cooking time if they’re thicker

Pro tip: If your honey has crystallized, microwave it for 10 seconds to loosen it up before measuring!

Equipment You’ll Need

Here’s the simple lineup for making these hot honey chicken tenders (no fancy gadgets required!):

Large baking sheet (line with parchment for easy cleanup)
2 mixing bowls (one for dry ingredients, one for wet)
Small saucepan for the glaze
Tongs for tossing the chicken

Psst – if you’re impatient like me, an air fryer works great too! Just cook at 375°F for 10-12 minutes instead.

How to Make Hot Honey Chicken Tenders

Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into those irresistible crispy, sticky chicken tenders you’ve been dreaming about. I’ve broken it down into foolproof steps so even my 12-year-old nephew can nail this recipe.

Coating the Chicken

First things first – set up your breading station! I use two shallow bowls right next to each other. In one bowl, whisk together the egg and milk until it’s completely smooth – no streaks! In the other, mix all those flavorful dry ingredients. Now grab your chicken tenders with tongs (or clean hands) and dip them first in the egg wash, letting the excess drip off for a few seconds. Then roll them in the flour mixture, pressing gently so every inch gets coated. That double-dip method is the secret to the crispiest crust!

Baking to Perfection

Preheat that oven to 400°F and make sure your rack is in the middle position. Arrange your coated tenders on a parchment-lined baking sheet with a little space between each one – they need room to crisp up! Bake for about 15-20 minutes. You’ll know they’re done when they’re golden brown and the internal temp hits 165°F (a meat thermometer is your best friend here). I sometimes flip mine halfway, but honestly? They get plenty crispy without the extra step!

hot honey chicken tenders - detail 1

Making the Hot Honey Glaze

While those beauties bake, let’s make that addictive glaze. Combine honey, hot sauce, and butter in a small saucepan over low heat. Stir constantly until everything melts together into a smooth, glossy sauce – about 2 minutes max! Too much heat will make the honey bitter, so keep it gentle. When your chicken comes out of the oven, immediately toss with the warm glaze until each tender is perfectly coated. That hot honey will cling to every crispy ridge – just wait until you taste it!

Tips for Crispy Hot Honey Chicken Tenders

After making these dozens of times (and yes, learning from my mistakes!), here are my foolproof tips for the crispiest, most flavorful hot honey chicken tenders every single time:

Start with dry chicken: Pat those tenders dry with paper towels before coating – moisture is the enemy of crunch!
Bake on a rack: Place a wire rack on your baking sheet for maximum crispiness on all sides (no soggy bottoms!)
Let the glaze rest: After mixing, let the hot honey sit for 5 minutes to thicken slightly – it’ll cling better to the chicken
Don’t crowd the pan: Give each tender breathing room or they’ll steam instead of crisp up
Serve immediately: These are best fresh from the oven when the glaze is still warm and sticky

Oh, and one last secret? A quick spritz of cooking spray on the coated tenders before baking gives them that extra golden crunch. You’re welcome!

Serving Suggestions

Now for the best part – loading up your plate with these golden beauties! I love serving my hot honey chicken tenders with:

A big scoop of creamy coleslaw to balance the heat
Crispy waffle fries for that perfect salty-sweet combo
Cooling ranch or blue cheese dressing for dipping

Presentation tip: Arrange them on a platter and drizzle any leftover glaze over the top – it makes them look straight from a restaurant kitchen. And don’t forget plenty of napkins – things get gloriously messy!

Storage & Reheating Instructions

Here’s how to keep your hot honey chicken tenders tasting fresh (because trust me, you’ll want leftovers!): Store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, skip the microwave – it’ll turn that beautiful crispy coating soggy. Instead, pop them in a 350°F oven or air fryer for 5-7 minutes until heated through and crispy again. The glaze will get shiny and sticky all over again – almost like they’re fresh out of the oven!

FAQ About Hot Honey Chicken Tenders

I get questions about these tenders all the time – here are the answers to everything you might be wondering!

Can I use chicken fillets instead of tenders?

Absolutely! Just slice boneless fillets into 1-inch strips (think chicken finger size). You might need an extra minute or two in the oven if they’re thicker than standard tenders. I actually prefer fillets when I want heartier portions!

How can I make these spicier?

Oh honey (pun intended!), we can turn up the heat! Try adding 1/4 tsp cayenne to the flour mix, use extra-hot hot sauce like Tabasco, or stir in a pinch of red pepper flakes to the glaze. My brother adds a dash of chili crisp to his glaze – insane flavor!

Can I prep these ahead of time?

You bet! Do all the coating up to 4 hours ahead – just keep the breaded tenders on a parchment-lined tray in the fridge. Make the glaze right before serving though – it only takes 2 minutes!

Why did my glaze turn out grainy?

That means your honey got too hot! Always melt the glaze ingredients over low heat and stir constantly. If it happens, just whisk in 1 tsp warm water to smooth it out.

Nutritional Information

Just so you know, these numbers are estimates (because let’s be real – nobody measures glaze distribution perfectly!). Per 1 tender serving, you’re looking at:

Calories: 250
Protein: 20g (hello, muscle fuel!)
Carbs: 25g
Sugar: 15g
Fat: 8g

The sugar comes mostly from the honey glaze – but hey, we’re treating ourselves here! Portion sizes matter though – I usually have 2-3 tenders with lots of veggies to balance it out.