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

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.

hot honey chicken tender ingredients in bowls on a countertop

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

how to make hot honey chicken tenders
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
honey honey chicken tenders in a basket with parchment paper

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.

hot honey chicken tenders in a basket with pickles

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.​
drizzling hot honey sauce on a chicken tender

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

Can I use chicken breasts instead of tenders?

Yes! Slice boneless, skinless chicken breasts into strips to create your own tenders. The cooking time may need slight adjustment depending on thickness.

How do I know when the chicken is done?

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.

Can I prepare these ahead of time?

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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5 from 7 votes

Baked Hot Honey Chicken Tenders Recipe

Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Crispy, crunchy, and coated in a sticky-sweet hot honey glaze, these hot honey chicken tenders are downright addictive. Each bite delivers perfectly juicy chicken tenders wrapped in a crispy corn flakes crust, then drizzled with a fiery honey sauce that balances heat and sweetness. Whether baked, fried, or made in the air fryer, this recipe is guaranteed to be a hit!

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Servings: 4 servings

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.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Air fryer: Air fry them fat 400°F for 8 minutes, flipping and spraying with cooking spray halfway through.
Fry them in oil: Add enough olive oil or avocado oil to a dutch oven to cover the bottom with an inch of oil. Heat the oil over medium-high heat until it reaches 350°F. Place the chicken in the oil and fry on each side for 4 minutes, or until the coating is crispy and the chicken reaches an internal temperature of 160-165°F.
Storage: Allow the chicken tenders to cool completely and store any leftovers in an airtight container in the fridge for up to 5 days. 
 

Video

Equipment

  • Large baking sheet
  • Wire rack
  • Saucepan

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 65g | Protein: 41g | Fat: 14.5g | Cholesterol: 175mg | Sodium: 1139mg | Fiber: 2g | Sugar: 22g | Vitamin A: 108IU | Vitamin C: 4.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 7 votes (3 ratings without comment)

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Recipe Rating




12 Comments

  1. Estel Anish Thomas says:

    5 stars
    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.

    1. Molly says:

      You’re welcome Estel! Thank you for taking the time to share!

  2. Jeanette says:

    Hello,
    Do you have any suggestions on a substitute ingredient for the cornflakes? Unfortunately, most cornflakes are not gluten free.
    Thanks!

    1. Molly says:

      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!

  3. Vanessa Wall says:

    5 stars
    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.

    1. Molly Thompson says:

      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!

  4. Abbey Bartosiak says:

    5 stars
    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!!

    1. Molly Thompson says:

      LOLOL this is amazing! Not a drill! Thanks for taking the time to share.

    2. Monica Bell says:

      Do you have any suggestions on how to make this not spicy? My daughter will not eat any spice but it does sound delicious

      1. Molly says:

        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! 🙂

  5. Hannah says:

    5 stars
    Legitimately the best chicken. It’s juicy, crispy, and leaves you full. I made it into sandwiches and subbed the sauce for spicy Mayo.

    1. Molly Thompson says:

      OMG Hannah, yum!! Making it a sandwich sounds so yum. Thanks for sharing!