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hot honey chicken tenders in a bowl with parchment paper

Baked Hot Honey Chicken Tenders Recipe

5 from 7 votes
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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Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Author: Molly Thompson

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.

Recipe Equipment

Large baking sheet
Wire rack
Saucepan

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. 
 

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
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