Hot Honey Chicken Tenders
Ingredients
For the Chicken:
500 g (about 1 lb) chicken tenders
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional, for a smoky flavor)
2 eggs
2 tbsp milk
Vegetable oil, for frying
For the Hot Honey Sauce:
1/2 cup honey
1–2 tsp red chili flakes (adjust to heat preference)
1 tbsp apple cider vinegar (optional, adds a touch of tang)
Pinch of salt
Instructions
1. Prepare the Chicken
Pat chicken tenders dry with paper towels.
In a shallow bowl, mix flour, salt, pepper, garlic powder, and paprika.
In another bowl, whisk eggs with milk.
2. Coat the Chicken
Dip each chicken tender in the egg mixture, letting the excess drip off.
Dredge in the flour mixture, pressing lightly to coat evenly.
Place coated tenders on a plate or tray; let rest for 10 minutes for extra crispiness.
3. Fry the Chicken
Heat 1–2 cups of vegetable oil in a large skillet over medium-high heat.
Fry chicken tenders in batches, about 3–4 minutes per side, until golden brown and cooked through (internal temperature should reach 75°C / 165°F).
Transfer fried tenders to a paper towel-lined plate to drain excess oil.
4. Make the Hot Honey Sauce
In a small saucepan over low heat, combine honey, chili flakes, apple cider vinegar, and a pinch of salt.
Stir for 1–2 minutes until warm and infused, but don’t let it boil.
5. Coat the Chicken
Place fried chicken tenders in a large bowl.
Drizzle hot honey over them and toss gently to coat evenly.
6. Serve
Serve immediately while warm.
Optional garnishes: chopped fresh parsley, sesame seeds, or a squeeze of lime.
Delicious with fries, mashed potatoes, or on a salad.
Tips for Maximum Crispy Tenders:
Let the chicken rest after flouring for 10 minutes.
Fry in batches to avoid overcrowding the pan.
For extra heat, drizzle a little extra chili-infused honey when serving.
