Crispy Hot Honey Chicken Tenders
- Cook Time: 35 minutes
- Total Time: 35 minutes
Ingredients
Scale
- 1.5 lbs chicken tenderloins
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Vegetable oil for frying
- 1/2 cup honey
- 3 tablespoons hot sauce (like Frank’s RedHot)
- 1 tablespoon butter
- 1/2 teaspoon red pepper flakes (optional for extra heat)
Instructions
- Pat the chicken tenderloins dry with paper towels. Season them generously on both sides with salt and black pepper. This ensures the meat itself is flavorful, not just the breading.
- Set up three shallow bowls. In the first bowl, mix the flour with garlic powder and smoked paprika. In the second bowl, whisk the eggs with a splash of water. In the third bowl, place the Panko breadcrumbs. This assembly line makes the coating process much cleaner.
- Dredge each chicken tender in the flour, shaking off the excess. Dip it into the egg wash until fully coated, and then press it firmly into the Panko breadcrumbs. Ensure every inch of the chicken is covered for maximum crunch.
- Heat about an inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the tenders in batches. Fry for 3-4 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack to keep them from getting soggy.
- While the chicken rests, combine the honey, hot sauce, butter, and red pepper flakes in a small saucepan over low heat. Whisk until the butter is melted and the sauce is smooth and warm. Do not let it boil, or the honey might become too thin.
- Place the hot chicken tenders in a large bowl and drizzle the warm hot honey over them. Toss gently to coat, or if you prefer a crunchier texture, simply drizzle the sauce over the tenders just before serving.