There's a reason hot honey chicken has taken over every brunch menu and backyard cookout this year — that irresistible collision of crackling, golden crust with a sticky-sweet, spicy glaze is impossible to walk away from. These buttermilk-marinated tenders fry up shatteringly crisp, then get drenched in a homemade hot honey sauce that balances heat and sweetness in every single bite.

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Hot Honey Fried Chicken Tenders

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Crispy buttermilk fried chicken tenders drizzled with a spicy-sweet homemade hot honey glaze.

Total Time: 1 hour 40 minutes (includes marinating)
Yield: 4 1x

Ingredients

Scale

1.5 lbs chicken tenders
1 cup buttermilk
1 tbsp hot sauce
1 tsp salt, plus more to taste
1 tsp black pepper
2 cups all-purpose flour
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Vegetable oil, for frying
1/2 cup honey
2 tbsp unsalted butter
1 tbsp apple cider vinegar
1/2 tsp red pepper flakes
2 cloves garlic, minced
Pinch of salt

Instructions

In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add chicken tenders, toss to coat, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
In a separate shallow dish, whisk together flour, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Remove chicken from the marinade one piece at a time, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Dip briefly back into the buttermilk, then dredge again in the flour for a thick, craggy crust. Place on a wire rack and let rest for 10 minutes.
Heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C).
Fry the tenders in batches for 4 to 5 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain.
While the chicken fries, make the hot honey: combine honey, butter, apple cider vinegar, red pepper flakes, minced garlic, and a pinch of salt in a small saucepan over low heat. Simmer for 3 to 4 minutes, stirring occasionally, until the butter melts and the flavors meld.
Drizzle the warm hot honey generously over the fried chicken tenders just before serving.

Notes

For extra heat, increase the cayenne in the dredge or add more red pepper flakes to the honey. Leftover tenders reheat best in the oven or air fryer at 375°F for 8 minutes to keep the crust crisp — drizzle fresh hot honey on top after reheating rather than before.

Author: Ella Whitley
Prep Time: 15 minutes
Cook Time: 25 minutes
Method: Frying
Cuisine: American

Frequently Asked Questions

What makes hot honey chicken different from regular fried chicken?

Hot honey chicken gets its signature flavor from a spicy-sweet honey glaze poured over crispy fried tenders after cooking, creating a sticky, flavorful coating that regular fried chicken doesn't have.

Can I make the hot honey ahead of time?

Yes, the hot honey sauce can be made up to two weeks in advance and stored in an airtight jar at room temperature. Gently warm it before drizzling over freshly fried chicken.

How do I keep the coating crispy under the honey glaze?

Drizzle the hot honey right before serving instead of letting the chicken sit in it, and always rest fried tenders on a wire rack rather than paper towels so steam doesn't soften the crust.

Can I bake or air fry these instead of deep frying?

Yes, you can bake the coated tenders at 425°F for about 20 minutes or air fry at 400°F for 12 to 14 minutes, flipping halfway, though deep frying gives the crispiest results for authentic hot honey chicken.

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