Crispiest Hot Honey Chicken Tenders
User Reviews
5
Crispiest Hot Honey Chicken Tenders
Description
Crispiest Hot Honey Chicken Tenders begin with chicken tenderloins or breast strips that are trimmed, dried, and coated in a flour, egg, and seasoned panko breadcrumb mixture. The panko is seasoned with salt, paprika, garlic powder, and black pepper, enhancing the crunchy texture. Baking at 425°F or air frying at 380°F crisps the coating evenly and cooks the chicken through, reaching 165°F internally. The hot honey glaze, made by warming honey with red chili flakes, delivers a spicy-sweet flavor that balances the savory coating.
The hot honey offers a sticky, flavorful finish that complements the crispy chicken, making these tenders versatile for dipping or glazing. They work well on their own as finger food or paired with side salads and vegetables for a meal. The recipe notes provide tips on homemade hot honey preparation, gluten-free substitutions for flour and panko, and proper storage and reheating to maintain crispness.
Leftover tenders are best stored unglazed and reheated in the oven or air fryer to preserve texture, with hot honey warmed separately and applied before serving. This method avoids sogginess and keeps the coating crisp. The recipe’s flexibility in cooking method and clear instructions make it accessible for different kitchen setups.
Ingredients
- 1.5 pounds chicken tenderloins 10-12 pieces or 3 chicken breasts cut into tenders
- ⅓ cup all-purpose flour regular or gluten-free if needed
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 large egg
- 1 ⅓ cup panko breadcrumbs
- ⅓ - ½ cup hot honey I love Mike’s or make homemade (instrucitons in recipe notes)
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Or preheat your air fryer to 380°F.
- In a small shallow bowl add the flour. In a second shallow bowl, whisk the eggs. In a third shallow bowl, add the panko, salt, pepper, paprika, and garlic powder.
- Trim off all fat and tendons from chicken tenders. Or, if using boneless, skinless chicken breasts, cut them into 1-inch thick strips. Then, pat them dry with a paper towel.
- Working one at a time, dip a chicken tender into flour, make sure to coat it, and then shake off excess flour. Then, dip it into the eggs, and then finally into panko breadcrumbs. Use your hands to coat the chicken with the panko, so it is fully covered.
- Repeat step 4 with the rest of the tenders.
- Oven: Place the breaded chicken tenders onto the parchment-lined baking sheet and lightly spray with cooking spray. Bake for 10 - 14 minutes, until golden, crispy, and the internal temperature of the chicken is 165°F.
- Air Fryer: Place the breaded chicken tenders into the preheated air fryer basket and lightly spray with cooking spray. Air fry at 380°F for 8 - 11 minutes, until golden, crispy, and the internal temperature of the chicken is 165°F.
- Meanwhile, heat the hot honey in a microwave-safe dish for 20 - 30 seconds. When chicken is done cooking drizzle or coat the tenders in the warmed hot honey and enjoy!
Notes
- Make hot honey by warming honey with red chili flakes for 1–2 minutes on low heat, whisking to avoid burning.
- Use gluten-free flour and panko for a gluten-free version.
- Store leftover tenders without the hot honey in an airtight container in the refrigerator for up to 3 days.
- Reheat tenders in an air fryer at 350°F for 3–5 minutes or in an oven at 350°F for 5–8 minutes to keep them crispy; heat honey separately and glaze after reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 104mg | 35% |
| Sodium | 434mg | 18% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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