Crispy Honey Hot Chicken Tenders

hot honey chicken tenders in a bowl with parchment paper

Crispy Honey Hot Chicken Tenders

5 from 7 votes

Hot Honey Chicken Tenders are crispy baked chicken strips coated in a crunchy cornflake crust and drizzled with a sticky garlic hot honey sauce. The chicken is quickly brined in pickle juice for extra juicy meat, then baked on a rack so the coating stays crisp. Ready in about 30 minutes, they’re perfect for weeknight dinners, game day, or adding to bowls, salads, and tacos.

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Prep Time20

Cook Time10

Total Time30

Servings: 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).
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

For the crispiest texture: Bake the chicken tenders on a wire rack set over a baking sheet. This helps the hot air circulate around the chicken so the bottom stays crisp instead of steaming on the pan.

For breading that sticks well: After brining, pat the chicken dry really well with paper towels before dredging. Too much moisture can keep the flour and egg from clinging properly.

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

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