Make Hot Honey Garlic Chicken Tenders with crispy buttermilk-marinated chicken, a sweet-spicy garlic honey glaze, and simple frying, baking or air-frying directions.
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Hot Honey Garlic Chicken Tenders
If you love eating out, you will love this recipe. Hot Honey Garlic Chicken Tenders are restaurant-level delicious and combine crispy and juicy chicken. Each piece is fully coated with a silky, sweet, and slightly spicy sticky glaze. Tenders will always turn out perfectly with fantastic flavor and added crunch, whether you deep fry, bake, or air fry.
What Makes These Chicken Tenders Amazing
Creating a layered flavor of chicken and coating it with a crispy texture is the key to making these chicken tenders stand out.
- Chicken is marinated in buttermilk to keep it juicy and tender.
- A combo of seasoned flour and cornstarch is used to coat chicken.
- Sweet, spicy, sticky, and aromatic glaze is a perfect balance of flavors.
- There are many cooking options available: deep fry, oven bake, or air fry.
The flavor is perfectly balanced and garlic-forward. Each bite is sweet and spicy with heat and crunch.
Main Ingredients for Hot Honey Garlic Chicken Tenders
Chicken Tenders
Get 700 g / 1.5 lb chicken tenders. If you want, you can also use chicken breasts cut into strips.
1 cup (240 ml) buttermilk
1 large egg
1 teaspoon hot sauce (optional for extra kick)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
For the Cooper Coating
1.5 cups (190 g) all-purpose flour
1/2 cup (60 g) cornstarch
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne (you can adjust)
1/2 teaspoon black pepper
For the Hot Honey Garlic Sauce
1/2 cup (170 g) runny honey
3-4 tablespoons hot sauce (like cayenne pepper sauce or the brand you prefer)
4 cloves of garlic, minced very finely
2 tablespoons unsalted butter
1 tablespoon soy sauce (this adds savoriness)
1 tablespoon apple cider vinegar (this adds brightness)
1/4 teaspoon salt (or to your taste)
Optional: 1/4 teaspoon red pepper flakes for extra spice
For Frying or Baking
Oil for frying (like canola, sunflower, or vegetable oil), enough for a deep skillet or pot
cooking spray or a light brushing of oil for oven or air fryer
Optional Garnishing
Sesame seeds
Fresh chopped parsley or chives
Green onion
Hence, these finishes add a refreshing look along with an extra finishing touch of flavor.
Step 2: Hot Honey Garlic Chicken Tenders: The Chicken Tender Cooking Process
1. Prepare and Marinate the Chicken
Begin by thoroughly cleaning the chicken and then drying them with a paper towel to get rid of any excess water.
Grab a large bowl and add buttermilk, egg, hot sauce, salt, black pepper, paprika, and garlic powder, and then whisk until everything is mixed well.
Then, add the chicken tender pieces into the large bowl with the marinade and make sure the chicken is completely submerged in the sauce.
Then, cover the bowl with some plastic wrap or a lid. Place the bowl in the refrigerator for 30 minutes. 4 hours and a night is the best option, as it adds the best flavor for the chicken to absorb.
The buttermilk sauce thinly coats the chicken, making it juicy and tender after cooking.
2. Mix The Crispy Coating
Grab another large shallow dish and mix in some salt, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and baking powder, along with some flour and cornstarch.
Finally, make sure to mix everything evenly to make sure no seasoning is clumped in with the salt.
A crunchy sauce is the perfect finishing touch for any tender, and the light, crusty texture of the sauce is even better when it is formed with a mix of these ingredients.
3. Dredge The Chicken Tenders
It is now the time to remove the chicken bowl from the refrigerator.
Take out one piece of the tender at a time from the marinade, letting the excess marinade drip off.
Then, place the tender in the seasoned flour mixture and firmly press it in. Make sure all sides of the tender are coated.
For a more crunchy coating, you can do a double dredging.
For a double dredge, you must dip the tender into the buttermilk marinade again.
Then, return the tender to the flour mixture for another coating.
Place the tenders you coated on a wire rack or a tray and let them sit for around 10 to 15 minutes.
This resting time gives the coating more time to stick and, therefore, less of it will flake off, and you will get a better crunch.
Cooking Methods: Frying, Baking, or Air Frying
This is a versatile recipe that cooks well, regardless of your preference.
Option 1: Pan-Fried Hot Honey Garlic Chicken Tenders
Take your deep Dutch oven, deep skillet, or heavy pot, and fill it with 5 to 7 cm / 2 to 3 inches of oil.
Use a thermometer to heat the oil to 175 to 180 degrees Celsius/ 350 to 360 degrees Fahrenheit.
While making sure it isn’t crowded, move the chicken tenders into the hot oil to fry in batches.
Fry the chicken pieces for 5 to 7 minutes, and make sure to turn them over now and then, until you’ve achieved the following:
- A nice, deep golden color on the crust and a nice crunch to it
- The chicken has reached 74 °C / 165 °F internally
Once ready, place the chicken on a wire rack over a baking sheet or a plate with a paper towel on it to let the grease drip off. Deep-frying chicken results in a crunchy, golden coating and is always the best option for finishing a dish professionally.
Option 2: Baked Hot Honey Garlic Chicken Tenders
Set the oven to 220 °C / 425 °F and wait a few moments until it’s preheated.
Take a baking sheet and cover it with parchment paper. If you have one, place a wire rack over the parchment paper.
Take the batter-covered chicken tenders and place them on the rack or on the parchment paper.
To help the chicken turn a nice golden color, cover them lightly with oil.
Leave the chicken in your oven for 16 to 20 minutes, flipping it around for the last half. You know it’s ready once the batter has a nice crunchy crust and the chicken has reached an internal temperature of 74 °C / 165 °F.
Baking the chicken will make a lighter version of your finished dish, and it’ll still make for some really crunchy tenders because of the oil and the rack.
Option 3: Air-Fried Hot Honey Garlic Chicken Tenders
To make the air-fried version of the tenders, let your air fryer heat up to 200 °C / 390 °F before adding the chicken and leave it for around 3 to 5 minutes.
While waiting, take some oil and lightly grease the air fryer basket to make it easier to clean and take the chicken out after.
Once the time has passed, you can add your chicken tenders to the air fryer basket. Please make sure they’re in a single layer and that none of them are overlapping.
Once the basket is filled, give the tenders a light coating of oil, either with a spray can or with a brush.
For 10 to 14 minutes, air fry and flip halfway through, until your chicken tenders are golden and reach 165°F/ 74°C.
Pull out your apron because the air fryer is about to make your next meal easier and oil-free, but still crunchy.
Preparation of the Hot Honey Garlic Sauce
While the tenders are cooking, make the signature cooking sauce, which is a hot honey garlic sauce.
Preparation is simple: grab a small pot and add garlic and butter.
Cook over medium-low heat for about 1-2 minutes, stirring so the garlic stays fragrant and doesn’t brown.
Mix in honey, hot sauce, soy sauce, and apple cider vinegar.
Stir slightly and let it sit on a simmer for about 2-3 minutes to let it thicken and the flavors to combine.
Taste your sauce and adjust it to your liking.
For heat, add extra hot sauce and red pepper flakes.
For sweetness, add a slight drizzle of honey.
For brightness, add a few extra drops of vinegar.
Let it sit over the heat.
It is done when the sauce isn’t chunky, glossy, and is sticky enough to stay on the chicken.
Tenders in the Hot Honey Garlic Sauce
Choose your final coating for the tenders based on how saucy you want your chicken to be.
Put warm chicken tenders directly inside a large mixing bowl.
Add warm honey garlic sauce over the chicken tenders.
Take a spatula or tongs and gently toss the chicken tenders until every bit of honey garlic sauce is removed.
If you want chicken tenders with a crisper and less sticky finish, you can do either of the following:
You can drizzle the warm honey garlic sauce directly over the chicken tenders on the plate.
You can put the honey garlic sauce in a small side bowl to use for dipping.
Consider these side options to complement the chicken tenders:
French Fries
Potato Wedges
Corn on the Cob
Mixed Green Salad
Steamed Broccoli
Dipping Sauces:
Ranch
Blue Cheese
Extra hot honey
As an added touch for the hot honey garlic chicken tenders, you can sprinkle sesame seeds and herbs around the platter, along with cut lemon wedges for a garnish.
Recipe Adaptations
Extra Spicy Hot Honey Garlic Tenders
Increase hot sauce to five to six tablespoons. For the sauce, add half a teaspoon of red pepper flakes. For the coating, add one teaspoon of cayenne pepper.
Spice lovers will appreciate the deeper, more intense heat that this variation offers.
Mild & Kid-Friendly Version
Reduce hot sauce to one to two tablespoons. Omit cayenne pepper from the coating, but add a small, extra spoon of honey for a sweeter glaze.
This one creates a gentler heat that still packs a flavorful punch for those who prefer a milder spice, especially kids.
Gluten-Free Hot Honey Garlic Chicken Tenders
Replace all-purpose flour with a suitable gluten-free flour blend for breading. Make sure to replace soy sauce with tamari or a gluten-free alternative. Hot sauce labels and the other ingredients must also be checked, as gluten can often be hidden in unexpected places.
This way, the same flavor profile can be enjoyed together while being considerate of everyone’s dietary needs.
Storage & Reheating
Storing Leftovers
Let the tenders cool down to room temperature. Store them in an air-tight container in the fridge for three days max. To keep the texture as best as possible, separate the hot honey sauce and drizzle a fresh one after re-heating.
How to Re-heat for Maximum Crispiness
Oven: Set the temperature to 375°F in order to preheat. Place tenders on a baking sheet and leave in the oven until hot and a little crispy (8-10 mins).
Air fryer: Set to 375°F and heat for 5 to 10 minutes.
If possible, try to avoid the microwave, as the tenders’ crispy coating may soften. If the microwave is the only option, make sure to use the oven or air fryer to re-heat to recapture the crispy coating.
Questions and Answers
Can the hot honey garlic sauce be made beforehand?
Hot honey garlic sauce is straightforward to make and can even be prepared three days beforehand! All you have to do is store it in an air-tight container and store it in the refrigerator until you are ready to heat it on a stove or microwave to a warm temperature.
Can we use chicken thighs instead of chicken tenders?
Yes, thighs are a great alternative! Make sure to use boneless and skinless thighs, as you will have to cut them into strips or other small shapes. The coating, sauce, and marinade will be precisely the same!
Can we use this hot honey garlic sauce for wings or nuggets?
Absolutely! The sauce works great with chicken wings and nuggets, but also pairs well with popcorn chicken, roasted veggies, and even tofu. Just make sure to adjust how much sauce you use to how much food you are saucing.
Nutritional Overview (Close estimate)
Each person’s portions and ingredients might differ, but with estimates in cooking and portioning, each serving will fall in this range, with four servings total:
Calories: 450–550
Protein: 28–32 g
Carbs: 40–50 g
Fat: 18–25 g
Using less oil while cooking, especially with an air fryer, will help with fat content without losing flavor.
Conclusion
These hot honey garlic chicken tenders are the perfect combination of crazy crunch, sweet heat, and savory. Nothing will compare to finishing the chicken tenders with the hot honey garlic sauce after being deep marinated and creatively coated for the perfect finish.
The recipe gives everyone the opportunity to make successful chicken tenders that they will be proud to serve to people. Whether it’s for a weeknight family dinner, an intense game-day occasion, or a party platter, this recipe will never leave anyone disappointed!
