Meet the ultimate recipe for crispy, juicy Hot Honey Chicken Tenders! Perfect for busy weeknights, game day snacks, or party appetizers, these tenders are coated in a golden, crunchy breading and finished with a sticky-sweet, slightly spicy honey glaze. Quick to make and packed with flavor, they’re the kind of recipe you’ll want to make again and again.
Get Ready For Your New Obsession: Honey Hot Chicken Tenders
If you’ve been scrolling TikTok or Instagram lately, you’ve probably seen the viral hot honey chicken trend taking over everyone’s feed, and for good reason. Crispy, juicy chicken tenders drizzled with sticky-sweet, slightly spicy honey? It’s basically irresistible, and I knew I had to try it for myself.
After a few rounds of testing in my own kitchen, I finally landed on the perfect method for tender, flavorful chicken with a crispy coating that holds up under a sticky glaze. I learned a few things along the way, like a quick 30-minute marinade works in a pinch, but letting the chicken soak longer makes it extra tender. And adding a bit of olive oil to the breadcrumb coating? It’s a game-changer for that golden, crunchy exterior.
Now, whether you bake or air fry them, these hot honey chicken tenders are crispy, sticky, and just the right balance of sweet and spicy. Trust me, you’re going to love them!
What is Hot Honey?
Hot honey is exactly what it sounds like: sweet honey with a spicy kick. You can buy it ready-made at the store, or whip up your own with a mix of honey, hot sauce, and a pinch of red pepper flakes. Either way, it’s the perfect balance of sweet, sticky, and spicy that takes ordinary chicken tenders up a notch. If you want a deeper dive, check out my recipe for hot honey!
What You’ll Need to Make Hot Honey Oven Baked Chicken Tenders
- Chicken Tenders: Use fresh or thawed chicken for the best texture. Boneless, skinless thighs can be substituted. Chicken tenderloins are the same; you can also slice a chicken breast into tenderloin-sized pieces.
- Buttermilk: Helps tenderize the chicken and adds subtle tang. No buttermilk? Use 1 cup milk + 2 tablespoon lemon juice or vinegar. No eggs!
- Hot Sauce: Adds a little heat to the marinade! Just adjust to taste.
- Panko Breadcrumbs: Panko breadcrumbs lend that perfect crunchy exterior. I wouldn’t replace them with regular breadcrumbs since you don’t get the same texture.
- All-Purpose Flour: Helps the breadcrumbs stick and creates a light coating!
- Spices: Add smoked paprika, garlic powder, onion powder, salt, and pepper to the breadcrumb mixture for perfectly seasoned breadcrumbs!
- Olive Oil: This is my secret to super crispy chicken tenders. Mix it straight into the breadcrumbs!
- Spray Oil: Optional, helps the tops of the tenders brown in the oven.
Hot Honey Glaze:
- Honey: Use your favorite honey as the base of the glaze. Local or raw honey works best.
- Hot Sauce: Choose your favorite hot sauce! I used Frank’s red hot, so use something similar.
- Red Pepper Flakes: Optional, for an extra kick.
- Salted Butter: Adds richness and helps emulsify the glaze.
Get the full recipe in the recipe card below.
How to Make Hot Honey Chicken Tenders
Step 1 – Marinate the Chicken
In a large bowl or ziplock bag, combine buttermilk and 1 teaspoon hot sauce. Add chicken tenders, coat well, and refrigerate at least 30 minutes (overnight is even better!).
Set oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil and place a wire rack on top.
Step 2 – Make Breading & Coat Chicken
In a shallow dish, mix panko, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle in olive oil and mix to coat evenly (this helps achieve extra crispiness).
Remove the chicken from the marinade, letting the excess drip off. Set up a quick breading station, dredge in breadcrumb mixture, pressing to adhere. Place in a single layer on the prepared baking sheet with a wire rack.
Step 3 – Bake & Make Hot Honey
Spray the tops of tenders with cooking oil. Bake for 20–22 minutes, flipping halfway through, until golden and internal temp reaches 165°F. Better than drive-thru! Or see below for instructions for air fryer chicken tenders.
Combine honey, hot sauce, red pepper flakes, and butter in a small bowl. Microwave the mixture for about 30 seconds, until the butter melts. Or heat in a small saucepan, stirring well to combine.
Step 4 – Drizzle & Serve
Drizzle hot honey sauce over warm tenders or serve it on the side for dipping. It’ll become a family favorite!
How long to cook baked chicken tenders
Baked tenders take about 20 to 22 minutes at 425°F, flipping once halfway through. Always check that the internal temperature reaches 165°F for safety and juiciness.
How to Make Air-Fried Chicken Tenders
To make air fryer hot honey chicken tenders, preheat the air fryer to 400°F. Arrange chicken tenders in a single layer and cook for 12 minutes, flipping halfway. You’ll get that same golden, crispy coating in nearly half the time! You’ll need to do them in batches, though!
Serving these Hot Honey Tenders Recipe
These hot honey chicken fingers are best served warm, straight from the oven or air fryer. Drizzle the glaze generously over the tenders or serve it on the side for dipping so everyone can use it to their liking!
They pair beautifully with classic sides like steak fries, air fryer hasselback potatoes, or roasted sweet potatoes and broccoli. But I also love them with a wedge salad, apple cabbage slaw, or cheddar bay biscuits. They also go amazingly alongside pickles, cornbread, or mac and cheese!
Variations for Hot Honey Chicken Tender Recipe
- Smoky Hot Honey: Add a little smoked paprika or chipotle powder to the breading for a sweet heat with a campfire vibe.
- Garlic Hot Honey: Warm your honey with a chopped garlic clove, then strain it. Simple, bold, and it makes the kitchen smell like you actually planned dinner.
- Lemon Hot Honey: Stir in a splash of fresh lemon juice for bright, tangy heat. Perfect when you want something that wakes up the taste buds.
- Extra Crispy Hot Honey: Use a mix of panko and regular breadcrumbs for a bigger crunch. The honey clings beautifully.
- Spicy BBQ Hot Honey: Whisk a spoonful of your favorite BBQ sauce into the honey, and add a shake of cayenne pepper. Sweet, spicy flavors, and a little rowdy.
- Herb Hot Honey: Toss in a pinch of thyme or rosemary. It tastes fancy, but you and I know it took about twelve seconds.
- Creamy Dipping Sauce: Stir together ranch, a spoonful of mayonnaise, and a drizzle of hot honey. Simple, cool, with a warm kick.
- Add Fresh Herbs: To the coating, add fresh thyme, chopped parsley, or try Italian seasoning.
Gluten-Free Hot Honey Chicken Tenders
These are super easy to make gluten-free! Use a good cup-for-cup gluten-free all-purpose flour and gluten-free panko breadcrumbs.
Dairy-Free Baked Chicken Tenders
Use plant-based buttermilk, or make your own by adding 2 tablespoons of vinegar or lemon juice to your favorite non-dairy milk, stirring, and letting it sit for 7-10 minutes.
Dip for Chicken Tenders
Hot Honey Chicken Tenders are amazing on their own, but they get even better when paired with your favorite dips. Here are some of my favorites:
- Extra Hot Honey: Serve more of the glaze on the side for dunking.
- Ranch Dressing: Creamy and cooling against the sweet heat.
- Blue Cheese Dressing: Bold and tangy, perfect for spicy bites.
- Garlic Aioli: Adds a rich, savory kick.
- Buffalo Sauce: For an extra layer of spice.
- Honey Mustard: Sweet and tangy, pairs beautifully with the hot honey flavor.
Storing Hot Honey Tenders
Let the chicken cool completely before refrigerating. Keep the tenders in an airtight container for up to 3 to 4 days. I recommend storing unglazed chicken tenders to prevent them from getting soggy. Store the hot honey glaze separately in a small jar or container and drizzle it over the chicken just before serving.
Freeze: For longer storage, freeze the leftover hot honey chicken in a single layer on a parchment-lined tray. Once frozen, transfer to a freezer-safe bag or container for up to 2 months.
How to Reheat Chicken Tenders in Air Fryer
Here’s how I always reheat leftover chicken tenders from the fridge:
- Oven: 375°F for 10–12 minutes.
- Air Fryer: 370°F for 4–6 minutes.
- Microwave: Not ideal, but if needed, heat in short bursts and crisp in the oven or air fryer afterwards!
Pro Tip: Always store and reheat unglazed chicken and add a drizzle of fresh hot honey glaze right before serving to maintain crispiness and flavor.
FAQs for Baked Chicken Tenders
Chicken tenders are the small, tender strips of meat attached to the underside of chicken breasts. They cook fast, stay juicy, and make an easy, no-fuss option for quick meals
Yes, chicken strips work just fine. They’re usually just sliced chicken breast, so they’ll be a little firmer than true tenders, but they cook up nicely. Just keep an eye on them so they don’t dry out, and you’ll be in good shape.
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Ingredients
Chicken Tenders
- 1 ½ pounds chicken tenders
- 1 cup buttermilk see notes to make homemade
- 1 teaspoon hot sauce I used Frank’s hot sauce
- 1 ½ cups panko breadcrumbs
- ¾ cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- Spray oil
Hot Honey Glaze (or purchase hot honey)
- ½ cup honey
- 2 – 3 tablespoons hot sauce
- ½ teaspoon red pepper flakes
- 1 tablespoon salted butter
- Or replace honey hot sauce and red pepper flakes with prepared hot honey.
Instructions
- Marinate Chicken (30 minutes to overnight): In a large ziplock bag or bowl, mix buttermilk and 1 teaspoon hot sauce. Add chicken tenders and coat well. Cover and refrigerate for at least 30 minutes (overnight is great).1 ½ pounds chicken tenders, 1 cup buttermilk, 1 teaspoon hot sauce
- Preheat Oven: Preheat oven to 425°F (220 ° C). Line a baking sheet with parchment paper an or foil place a wire rack on top. Set aside.
- Make Breading: In a shallow bowl or pie pan, combine panko, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle in olive oil and mix well to coat part of the crumbs (this helps crispiness).1 ½ cups panko breadcrumbs, ¾ cup all-purpose flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons olive oil
- Coat Chicken: Remove chicken from marinade, allowing extra to drip off, but don’t pat dry. Dredge in breadcrumb mixture, pressing firmly to coat. Place in a single layer on the prepared rack.
- Bake: Lightly spray tops of tenders with spray oil (I like avocado oil). Bake for 20–22 minutes, flipping halfway through, until golden and internal temp reaches 165°F. Or air-fry at 400°F (205 °C) for about 12 minutes.Spray oil
- Make Hot Honey Glaze: In a small microwave-safe bowl, combine honey, hot sauce, red pepper flakes, and butter. Microwave ~30 seconds until butter melts. Stir well.½ cup honey, 2 – 3 tablespoons hot sauce, ½ teaspoon red pepper flakes, 1 tablespoon salted butter, Or replace honey hot sauce and red pepper flakes with prepared hot honey.
- Serve: Drizzle glaze over warm tenders or serve it on the side for dipping.
Notes
Notes & Testing
- Test #1: The 30-minute marinade was okay, but the breading needed oil to crisp properly.
- Test #2: Longer marinating = super tender! Added oil to the breading and used both the oven and the air fryer. Both methods were great.
- Air Fryer Version: 400°F for 12 minutes—crispy and fast!
Darigold buttermilk, Frank’s hot sauce, raw honey (local farm), standard store brands for spices and panko.
Storage & Reheating
Refrigerate: Store cooled tenders in an airtight container for 3–4 days. Keep the glaze separate and drizzle before serving. Freeze: Freeze unglazed tenders in a single layer, then transfer to a freezer-safe container or bag. Store for up to 2 months.Reheat:
- Oven: 375°F for 10–12 minutes
- Air Fryer: 370°F for 4–6 minutes
Best results: reheat without glaze, then drizzle fresh hot honey just before serving.
FAQs
Can I air fry these instead of baking?Yes! Preheat air fryer to 400°F. Cook for 10–14 minutes, flipping halfway through. Can I use chicken thighs?
Absolutely—boneless, skinless thighs work great. Cut into strips. No buttermilk?
Use 1 cup milk + 2 tablespoons lemon juice or vinegar. Let it sit for 5 minutes before using. How spicy is the hot honey?
Mild to medium heat. Adjust with your favorite hot sauce or skip the red pepper flakes for less heat.
Recipe Tips
- Wire rack: Helps the chicken crisp evenly while baking.
- Breadcrumb oil: Don’t skip it—it makes a huge difference for crunch!
- Adjust the heat: Use less hot sauce for a milder version.
- Make ahead: Bread chicken up to 4 hours in advance and refrigerate before baking.
Variations
Spice it up: Go as hot as you want! Add extra red pepper flakes or a pinch of cayenne to the marinade or breading. You can also use a spicier hot sauce to bring the heat. Gluten-Free Hot Honey Chicken: Use gluten-free panko and your favorite 1:1 gluten-free all-purpose flour blend. (This one is my favorite.) Keto / Low-Carb: Skip the flour and breadcrumbs entirely. Dip the chicken into the crushed pork rinds and press to help stick, bake as directed. Dairy-Free: Substitute the buttermilk with a dairy-free version by combining 1 cup unsweetened plant-based milk (like almond, oat, or soy) with 1 tablespoon lemon juice or vinegar. Let sit for 5–10 minutes. Use plant-based butter in the glaze or omit it entirely—olive oil works in a pinch too.What to serve with Hot Honey Chicken
- French fries or onion rings
- Buttermilk biscuits or cornbread
- Creamy coleslaw
- Roasted sweet potatoes
- Pickles
- Fresh green salad
Nutrition
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