Sweet and Spicy- The Ultimate Chicken Tenders!
If you love a little heat with your crispy chicken, this recipe is for you. Brining the chicken tenderloins in pickle juice ensures they stay extra juicy, while the flour mixture and corn flakes create an ultra-crispy coating. The hot sauce and honey glaze take it to the next level with a bold, spicy-sweet contrast.
I’ve been making these tenders for years, and we put them on everything: salads, sandwiches, and even tacos. These hot honey-glazed chicken tenders are the perfect balance of crunchy, sweet, and spic,y and they’re taken to another level when dipped in a cool ranch dressing. Whether you bake, air fry, or fry them, they’re a crowd-pleaser for dinner, game day, or meal prep.
If you’re looking for a gluten-free option, try my chicken tenders made with almond and tapioca flour or these baked rice krispie tenders.
Love chicken tenders? Try blackened chicken tenders, buffalo chicken salad, or sheet pan everything bagel chicken next!
Table of Contents
Ingredients You’ll Need
Here are a few notes on the main ingredients for this hot honey chicken tenders. Jump to the recipe card for the full recipe and exact measurements.
Chicken Tenders
- Dill pickle juice: Acts as a brine, tenderizing the chicken and infusing it with a subtle tangy flavor
- Chicken tenders: Lean and tender cuts perfect for quick cooking.
- All-purpose flour: Creates a base layer for the flour-mixture, helping the egg adhere.
- Large eggs: Bind the flour and cornflake coating to the chicken.
- Crushed corn flakes: Provide an extra-crispy and crunchy exterior.
- Smoked paprika: Adds a smoky depth of flavor to the coating.
- Garlic powder
- Onion powder
- Kosher salt and black pepper
- Dill pickles: Optional garnish that complements the tangy notes of the chicken.
Hot Honey Sauce:
- Coconut oil or butter: Serves as the base for the sauce, adding richness.
- Garlic cloves: Add depth and flavor.
- Smoked paprika: Enhances the sauce with smoky undertones.
- Cayenne pepper: Adds heat; adjust to taste.
- Chili flakes: Adds visual appeal and an extra kick of spice.
- Honey: Offers natural sweetness that balances the heat.
- Apple cider vinegar: Provides acidity to cut through the sweetness and fat.
Tip! Serve it with the pickles from the pickle juice, just like the restaurants do.
How to Make Hot Honey Chicken Tenders
- Step 1: Place the chicken strips in a large bowl and pour in the pickle juice. Cover and refrigerate for anywhere between 20 minutes to 24 hours.
- Step 2: Preheat the oven to 425°F and line a baking tray with parchment paper. Place a wire rack on top for even crisping. In separate bowls, add the flour, eggs, and a third bowl with the corn flakes cereal mixed with spices.
- Step 3: Remove the chicken from the marinade and pat dry with a paper towel. Dredge each piece in the flour mixture, then dip into the egg mixture, and finally coat with corn flake mixture, pressing gently to adhere.
- Step 4: Arrange the breaded tenders in a single layer on the prepared rack. Bake for 12-15 minutes, flipping halfway through, until the outside is golden brown and crispy.
- Step 5: While the chicken bakes, melt the coconut oil or butter in a small saucepan over medium heat. Add the garlic and cook for about 1-2 minutes. Stir in smoked paprika, cayenne pepper, chili flakes, honey, apple cider vinegar, hot sauce, and lemon juice. Remove from heat.
- Step 6: Drizzle the spicy sauce over the hot chicken as soon as it comes out of the oven. Garnish with pickles and serve warm.
Alternative Cooking Methods
Air Fryer Method
Preheat the air fryer to 400°F. Place the tenders in a single layer and cook for 8 minutes, flipping halfway through. Spray lightly with oil for extra crispiness.
Frying Method
Heat about an inch of oil in a heavy-bottomed skillet. Fry the tenders for about 4 minutes per side until the coating is golden brown and the internal temperature reaches 165°F. Drain on a paper towel-lined plate.
Recipe Tips
- For a different type of crunch, use panko breadcrumbs instead of corn flakes.
- Marinate the chicken for a minimum of 20 minutes, but letting it marinade for a few hours will really add a punch of flavor.
- Keep the hot honey sauce warm on low heat if making it ahead of time.
Serving Suggestions
- Side Dishes: Pair these tenders with creamy coleslaw, crispy carrot fries, or a fresh garden salad for a complete meal.
- Dipping Sauces: Offer ranch dressing, blue cheese dip, or honey mustard sauce on the side for added flavor.
- Sandwich Option: Place the tenders in a toasted bun with lettuce, pickles, mayonnaise and a drizzle of hot honey sauce for a delectable sandwich.
Storage Tips
Once cooled, store leftover hot honey chicken tenders in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze the cooked tenders on a baking tray until solid, then transfer to a freezer-safe bag. The chicken tenders can be frozen for up to 2 months. Reheat from frozen at 400°F (204°C) for 20-25 minutes.
To maintain crispiness, reheat in a preheated oven at 375°F (190°C) for 10-15 minutes or until warmed through.
Recipe FAQs
Yes! Slice boneless, skinless chicken breasts into strips to create your own tenders. The cooking time may need slight adjustment depending on thickness.
The best way to know when the chicken is done is by using a meat thermometer. Insert it into the thickest part of the tender—when it reads 165°F (74°C), the chicken is fully cooked and safe to eat. If you don’t have a thermometer, check that the outside is golden brown and crispy, the juices run clear when you cut into a piece and the inside is no longer pink and has a firm texture.
Yes! Marinate the chicken in pickle juice up to 24 hours in advance. You can also bread the tenders and refrigerate them for a few hours before baking or frying.
More Spicy Chicken Recipes
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Baked Hot Honey Chicken Tenders Recipe
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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).
- 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.
- 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.
- 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
Equipment
- Large baking sheet
- Wire rack
- Saucepan
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!