Hot honey chicken tenders are crispy baked chicken strips coated in a crunchy cornflake crust and finished with a sticky garlic hot honey sauce.
This version takes about 30 minutes to make and uses simple ingredients like chicken tenders, pickle juice, cornflakes, honey, garlic, and spices.
The chicken is quickly brined in pickle juice for extra juicy meat, then baked on a rack so the coating stays crispy before getting drizzled with warm spicy honey sauce.
They’re perfect for weeknight dinners, game day, meal prep, or adding to salads, tacos, and bowls.
Quick Overview: How to Make Honey Hot Chicken Tenders
First, marinate the chicken tenders in pickle juice to tenderize the meat and add flavor.
Coat the chicken in flour, egg, and crushed cornflakes for a crunchy breading, then bake them on a wire rack so the heat circulates and crisps all sides.
While the chicken cooks, make a quick hot honey sauce with garlic, honey, spices, and vinegar. Drizzle the warm sauce over the crispy tenders just before serving.
They’re the perfect balance of crunchy, sweet, and spicy and they’re taken to another level when dipped in a ranch dressing.
Love chicken tenders? Try blackened chicken tenders, buffalo chicken salad, or sheet pan everything bagel chicken next!
Why This Recipe Works
Pickle juice brine keeps the chicken juicy: Even a short 20 minute soak helps tenderize the meat and adds subtle tang that makes the chicken taste seasoned all the way through.
Cornflakes create a crunchier crust than breadcrumbs: Crushed cornflakes stay crisp in the oven and create the kind of crunchy coating you usually only get from frying.
Baking on a rack prevents soggy breading: Air circulates around the tenders so the coating crisps evenly instead of steaming on the bottom.
Garlic hot honey sauce adds real flavor depth: Instead of just honey and hot sauce, this sauce includes garlic, smoked paprika, chili flakes, and vinegar for a balanced sweet heat.
Common Mistakes to Avoid
Skipping the rack when baking: Chicken baked directly on a pan often steams on the bottom. A rack allows heat to circulate so the coating stays crispy.
Not patting the chicken dry after brining: Too much moisture prevents the breading from sticking properly.
Adding the hot honey too early: Drizzle the sauce right before serving so the coating stays crisp.
Ingredients You’ll Need
Here are the main ingredients for these hot honey chicken tenders. Jump to the recipe card for exact measurements.
Chicken Tenders
- Chicken tenders: Lean, quick cooking chicken that stays juicy when brined.
- Dill pickle juice: Acts as a quick brine that tenderizes the chicken and seasons it from the inside out.
- Flour and eggs: Helps the coating stick and create the base layer of the breading.
- Crushed cornflakes: The key to the crunchy crust. They crisp up beautifully in the oven.
- Smoked paprika, garlic powder, onion powder: Adds flavor to the breading so the coating tastes seasoned, not bland.
Hot Honey Sauce
- Honey: Creates the sticky glaze that coats the chicken.
- Garlic: Adds savory depth that balances the sweetness.
- Cayenne and chili flakes: Provide the heat.
- Smoked paprika: Brings warmth and a slightly smoky flavor.
- Apple cider vinegar: Cuts the sweetness and balances the sauce.
Tip! Serve it with the pickles from the pickle juice, just like the restaurants do.
How to Make Hot Honey Chicken Tenders
Step 1. Brine the chicken: Place the chicken tenders in a bowl or zip top bag with the pickle juice and refrigerate for at least 20 minutes or up to 24 hours.
Step 2. Set up the breading station: Prepare three bowls: flour, whisked eggs, and crushed cornflakes mixed with spices. Pat the chicken dry, then coat each piece in flour, egg, and cornflake mixture.
Step 3. Bake the tenders: Place the breaded chicken on a wire rack over a baking sheet and bake at 425°F for 12–15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Step 4. Make the hot honey sauce: While the chicken bakes, melt the butter or coconut oil in a saucepan. Add the garlic and cook until fragrant, then stir in the honey, spices, chili flakes, and apple cider vinegar.
Step 5. Coat the chicken: Drizzle the warm hot honey sauce over the crispy chicken tenders right before serving.
Serve with pickles and extra chili flakes if you like extra heat.
Air Fryer Honey Hot Chicken Tenders
Cook the breaded tenders at 400°F for about 8 minutes, flipping halfway through and spraying lightly with oil.
Fry Them In Oil
Heat about 1 inch of oil in a skillet to 350°F. Fry the tenders for about 4 minutes per side until golden brown and cooked through.
Serving Ideas
Hot honey chicken tenders are surprisingly versatile. Serve them as:
- a weeknight dinner with roasted vegetables like crispy carrot fries or roasted broccoli and carrots.
- sliced over a salad (would be perfect on crispy chicken salad).
- tucked into tacos with slaw
- in a rice bowl with avocado and pickled onions
- on a sandwich with pickles and ranch
They also work well for game day platters or meal prep lunches.
Storage and Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them in a 375°F oven or air fryer for 10–15 minutes until hot and crispy again.
Avoid microwaving if possible since it softens the coating.
Recipe FAQs
Hot honey chicken is typically crispy fried or baked chicken coated in a sauce made from honey and spicy ingredients like chili flakes, cayenne, or hot sauce. The sweet honey balances the heat and creates a sticky glaze over the chicken.
Yes. Air frying works very well for this recipe. Cook the breaded tenders at 400°F for about 8 minutes, flipping halfway through, until the coating is crisp and the internal temperature reaches 165°F.
Bake or air fry them on a rack so air circulates around the chicken, avoid overcrowding the pan, and drizzle the hot honey sauce right before serving so the coating stays crisp.
Yes. Pound boneless skinless chicken breasts to an even thickness (about 1 inch) and slice into strips and use them the same way.
More Crispy Chicken Recipes
- Crispy baked chicken wings
- Crispy buffalo chicken salad
- Almond flour fried chicken tenders
- Sheet pan breaded chicken
Crispy Honey Hot Chicken Tenders
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Ingredients
Crispy Chicken Tenders
- 1 cup dill pickle juice
- 1 1/2 lbs chicken tenders
- 1/3 cup all-purpose flour gluten-free if needed
- 2 large eggs
- 2 cups crushed corn flakes
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dill pickles to garnish
Hot Honey Sauce
- 3 tablespoons coconut oil or butter
- 5-6 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
Instructions
- Brine the chicken: Add the chicken tenders to a gallon sized ziplock or bowl with the pickle juice. Refrigerate for 20 minutes or overnight (no more than 24 hours).1 cup dill pickle juice, 1 1/2 lbs chicken tenders
- Prep: Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper then place a wire rack on top.
- Dredge the chicken: Add the flour and eggs to two separate bowls. Mix the cornflakes and spices in a separate third bowl. Pat the chicken dry with paper towels. Dip the chicken tenders in the flour, then eggs, then cornflake mixture. Arrange them on a single layer on the baking sheet.1/3 cup all-purpose flour, 2 large eggs, 2 cups crushed corn flakes, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Bake: bake them in the preheated oven for 12-15 minutes, until the internal temperature reaches 165°F.
- Make the hot honey sauce: while the chicken bakes, melt coconut oil saucepan over medium heat. Crisp the garlic for 1-2 minutes then stir in the spices, chili flakes, and honey and stir to combine. Remove from the heat and stir in the apple cider vinegar.3 tablespoons coconut oil, 5-6 cloves garlic, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon chili flakes, 1/4 cup honey, 1 tablespoon apple cider vinegar
- Coat the chicken: Drizzle the hot honey over the chicken tenders right out of the oven. If the sauce is done before the chicken, keep the hot honey on a very low setting to keep it warm until the chicken is ready. Serve with dill pickles and red pepper flakes.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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thank yoou soo much for this recipe, it was such an easy dish to make and I had all the ingredients.this was such a good dish and I’m definitely making it again.
You’re welcome Estel! Thank you for taking the time to share!
Hello,
Do you have any suggestions on a substitute ingredient for the cornflakes? Unfortunately, most cornflakes are not gluten free.
Thanks!
Hey there! I use Nature’s Path organic fruit juice cornflakes which are gluten free! But you can use gluten free breadcrumbs as well (I like Aelias). Hope this helps!
Shut the front door with your DELICIOUS chicken!!! Recipe is fantastic, easy to follow, and quick to boot! We had it with your shaved Brussel sprout salad… perfection! Thank you so much for sharing.
Vanessa! I’m cracking up. This is so great. You honestly put together my ideal meal with two of my most favorite recipes on my website. Glad you loved it!
THE BEST CHICKEN TENDERS I HAVE EVER EATEN IN MY LIFE! This is NOT A DRILL! I soaked my chicken in pickle juice for a little over 24 hours and let me tell you – I will never not make chicken that hasn’t soaked in pickle juice for 24 hours. This was the juiciest, most tender chicken that I have ever eaten in my life! Being fully candid: the recipe is SO easy but it does take some time to dredge the chicken so plan for that in your cooking time (I am also not a “fast” cooker). So worth it, though, in my opinion!!
LOLOL this is amazing! Not a drill! Thanks for taking the time to share.
Do you have any suggestions on how to make this not spicy? My daughter will not eat any spice but it does sound delicious
Hi Monica. You could omit the chili flakes and cayenne pepper from the sauce. However, I would suggest checking out my gluten-free chicken tenders or rice krispie chicken tenders if you’re looking for something without spice! 🙂
Legitimately the best chicken. It’s juicy, crispy, and leaves you full. I made it into sandwiches and subbed the sauce for spicy Mayo.
OMG Hannah, yum!! Making it a sandwich sounds so yum. Thanks for sharing!