There’s something irresistible about the contrast of crunchy, golden chicken with a sticky, spicy-sweet glaze. These Hot Honey Chicken Tenders hit that exact note: tender chicken marinated in tangy buttermilk, dredged in a seasoned flour, pan-fried until crisp, then finished with a glossy honey-and-heat drizzle. They’re quick enough for a weeknight and special enough for guests. Below you’ll find a simple ingredient list, clear step-by-step directions, and tips to get perfect results every time.

Ingredients

2½ pounds chicken tenderloins
1 cup buttermilk
1 cup flour
2 tablespoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup oil, + more as needed (your preferred cooking oil)
1/4 cup honey
1½ teaspoon hot sauce
¼ teaspoon red pepper flakes

Why you’ll love this recipe

These Hot Honey Chicken Tenders combine familiar pantry staples in a way that elevates the everyday chicken tender. The buttermilk adds tenderness and a touch of tang, the seasoned flour gives a flavorful crust, and the hot honey glaze creates a sticky, vibrant finish. It’s an easy, satisfying recipe that’s adaptable: swap the oil for your favorite high-heat option or adjust the hot sauce to dial the spice up or down.

Equipment

Mixing bowls (one for marinade, one for flour)
Large skillet or frying pan
Tongs or a slotted spatula
Plate lined with paper towels
Small saucepan or microwave-safe bowl (for glaze)

Prep and timing

Active time: about 20–30 minutes
Total time: about 30–40 minutes
Makes: servings vary by appetite, roughly 4 servings

Directions

Combine the buttermilk and the chicken tenderloins in a bowl. Toss the chicken so each piece is coated, then let it sit while you prepare the seasoned flour. Marinating for 10–15 minutes at room temperature is enough for this recipe; you can also refrigerate for up to 2 hours if you want to plan ahead.
In a separate shallow bowl or wide plate, stir together the flour, paprika, salt, and ground black pepper until evenly mixed. This seasoned flour is your coating, so make sure the spices are well distributed.
Working with one tender at a time, remove a piece of chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge the tender thoroughly in the seasoned flour, pressing lightly so the flour adheres and creates a good coating. Place each coated tender on a clean plate or tray while you finish coating the rest.
Heat a large skillet over medium heat and add 1/4 cup oil. Let the oil warm until it shimmers but is not smoking. If your skillet is small, you can cook in batches; don’t overcrowd the pan or the tenders will steam instead of crisp.
Carefully place the coated chicken tenders into the hot oil. Cook on the first side without moving them for 3 to 4 minutes, until the underside is golden brown and releases easily from the pan. Flip each tender with tongs or a spatula and cook the other side for another 3 to 4 minutes, until the crust is golden and the chicken registers 165°F (74°C) at the thickest part.
If the pieces are browning too quickly before the centers are cooked, lower the heat slightly and continue cooking, flipping as needed. Add more oil to the pan between batches if necessary so the tenders fry evenly and stay crisp.
Transfer the cooked tenders to a plate lined with paper towels to drain briefly while you make the hot honey glaze. Pour off any excess oil from the pan and wipe it clean if it has burnt bits.
To make the glaze, warm the honey in a small saucepan over low heat or in a microwave-safe bowl for 10–15 seconds. Stir in the hot sauce and red pepper flakes until smooth and combined. Keep the glaze warm but do not boil it; you want it fluid enough to drizzle.
Place the drained chicken tenders on a serving platter. Spoon the warm honey mixture over the tenders, making sure each piece gets a glossy coating. Alternatively, lightly toss the tenders in a bowl with the glaze for a more even coverage, then arrange on the platter.
Serve the Hot Honey Chicken Tenders immediately. They’re fantastic with a simple green salad, fries, or a cooling yogurt-based dip on the side. Leftovers keep in the fridge for up to 2 days; reheat gently in a 350°F (175°C) oven for best texture so the coating crisps back up.

Troubleshooting & tips

If your coating falls off while frying, press the flour onto the chicken more firmly before frying and avoid flipping too frequently.
Use an oil with a high smoke point, such as sunflower, canola, or peanut oil, for best frying results.
To control the heat, increase or decrease the hot sauce and red pepper flakes. If you want an extra layer of flavor, add a pinch of garlic powder to the seasoned flour.
For an oven-baked version: place coated tenders on a baking sheet lined with parchment, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, then brush with the hot honey before serving.

Serving suggestions

These Hot Honey Chicken Tenders pair beautifully with crisp slaw, roasted vegetables, or a simple side of steamed rice. For dipping, try a cooling cucumber-yogurt sauce, ranch-style dip, or even a tangy barbecue sauce. The sweet-heat glaze also works as a sandwich topper—pile the tenders onto a toasted bun with pickles and crunchy lettuce for a fast, flavorful meal.

Make ahead and storage

You can marinate the chicken in the buttermilk up to 2 hours ahead of time. Once cooked, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes to restore crispness, then reheat the glaze separately and drizzle over the tenders before serving.

Final thoughts

Simple, bold, and satisfying—these Hot Honey Chicken Tenders are proof that a few pantry staples can create something memorable. Crispy, flavorful, and brushed with a spicy-sweet glaze, they’re an easy crowd-pleaser that comes together quickly. Give the recipe a try and adjust the heat to your liking; once you start with this combo, you’ll find yourself making it again and again.

Hot Honey Chicken Tenders

Crispy fried chicken tenders tossed in a sweet-and-spicy hot honey glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

2.5 pounds chicken tenderloins
1 cup buttermilk
1 cup all-purpose flour
2 tablespoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup oil plus more as needed; your preferred cooking oil
1/4 cup honey
1.5 teaspoons hot sauce
1/4 teaspoon red pepper flakes

Equipment

Large Bowl
Shallow Dish
Small Bowl
Large Skillet
Tongs
Paper Towels
Meat Thermometer

Method

Place the chicken tenderloins in a large bowl and pour the buttermilk over them; stir to coat. Refrigerate while you prepare the coating and hot honey.
In a shallow dish combine the flour, paprika, salt, and ground black pepper; mix until evenly distributed.
In a small bowl whisk together the honey, hot sauce, and red pepper flakes; taste and adjust heat if desired, then set aside.
Remove a few chicken pieces from the buttermilk and dredge them in the flour mixture, coating all sides. Repeat until all tenders are coated.
Heat the oil in a large skillet over medium heat until shimmering. Add chicken tenders in a single layer without crowding the pan; cook in batches if necessary.
Cook the tenders 3–4 minutes on the first side, then flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C). Reduce heat to medium-low if the exterior is browning too quickly.
Transfer cooked tenders to a paper towel–lined plate to drain. Repeat frying remaining tenders, adding more oil if the skillet becomes dry.
Arrange the cooked tenders on a serving platter and drizzle the prepared hot honey evenly over them, or serve the hot honey on the side for guests to add their own.