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Juicy chicken tenders get a serious upgrade with a crispy seasoned crust and a whipped hot honey that is light and packed with flavor. The whipped honey sets these apart from regular hot honey chicken and the buttermilk marinade keeps every bite extra tender. Once you taste these, you just might find yourself skipping takeout for good.
Whipping the honey felt strange at first but the flavor blooms and it really coats the tenders perfectly. The first time I made this for friends they raved for days. Now it is my favorite way to impress a crowd.
Ingredients
- Chicken tenders: fresh or frozen thawed super juicy and cook up fast
- Buttermilk: creates extra tender meat and is key for a real Southern-style result
- Hot sauce: brings some heat and pairs perfectly with honey
- Garlic: fresh for the marinade and powder for the honey adds big flavor
- Parsley: dried keeps the flavor fresh but the real trick is to use a good brand so it smells strongly herbal
- Oregano: dried a classic herb that gives these tenders their Italian twist
- Ginger powder: boosts the warmth of the spice blend
- Salt and black pepper: make every layer of this dish pop
- Smoked paprika: gives a deep rich flavor choose one that smells smoky not sweet
- Flour: all purpose makes a crunchy golden crust every time
- Red pepper flakes: in the honey bring that signature tingle choose fresh flakes for real punch
- Honey: use local or high quality raw honey for better flavor and texture
- Cayenne powder: to dial up the heat use more if you like extra spicy
- Onion powder: rounds out both the flour and honey with subtle sweetness
- Oil for frying: use something neutral like peanut or vegetable oil with a high smoke point
Step-by-Step Instructions
- Prepare the Marinade:
- Combine buttermilk hot sauce grated garlic parsley oregano ginger salt black pepper and smoked paprika in a large mixing bowl. Add chicken tenders and toss to coat each piece fully. Cover and marinate in the fridge for at least one hour or up to twenty four hours. This step infuses the chicken with flavor all the way through.
- Whip the Hot Honey:
- In a deep mixing bowl add honey red pepper flakes garlic powder onion powder salt black pepper and cayenne pepper. Using a stand mixer or hand mixer fitted with a whisk attachment beat for ten minutes. The honey will transform and become pale creamy and airy. Taste and adjust the spice level if you wish.
- Make the Seasoned Flour:
- In another bowl whisk together flour onion powder garlic powder smoked paprika salt and black pepper until everything is evenly blended. This seasoned flour creates the perfect crunchy coating for the tenders.
- Coat the Chicken:
- Take the marinated tenders straight from the fridge. Dredge them in the seasoned flour making sure every part is packed with the coating. For the crispiest crust let the coated tenders rest for five to ten minutes before frying.
- Fry the Tenders:
- Heat oil in a deep skillet or fryer to three hundred fifty degrees Fahrenheit. Carefully add chicken in batches. Fry tenders for about five to seven minutes until crisp golden and the internal temperature reaches one hundred seventy five degrees Fahrenheit. Do not overcrowd the pan.
- Finish and Serve:
- Drain cooked chicken on a wire rack or paper towels. Drizzle generously with the whipped hot honey. Sprinkle with more dried parsley right before serving for brightness.
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My favorite part is the whipped honey. It makes the whole dish feel elevated and adds a touch of sweetness that balances the spicy coating. Every time I make this my family gathers around waiting for those first fresh-from-the-fryer bites and that golden drizzle moment.
Storage tips
Leftover chicken tenders keep well in an airtight container in the fridge for up to three days. To reheat and keep the crust crispy use an oven or air fryer. The whipped honey stays soft in the fridge for up to a week and you can whip it again briefly if needed.
Ingredient substitutions
You can swap chicken tenders for boneless chicken breast sliced into strips. If you do not have buttermilk you can use milk with a squeeze of fresh lemon or vinegar mixed in. For a different heat level choose ancho chili or even chipotle instead of cayenne and red pepper flakes.
Serving suggestions
Pile up the tenders with fresh cut veggies and ranch for game day. They work great on small rolls for a spicy slider or serve with waffles for the best chicken and waffles brunch. The whipped honey does double duty as a dip for roasted potatoes or sweet potato fries.
Cultural and historical context
Hot honey chicken is rooted in Southern fried chicken traditions with a twist inspired by the recent hot honey craze. The process of marinating in buttermilk comes from old American farmhouse cooking where every bit of tenderness counted. Whipping honey for chicken is newer and adds a modern spin that makes this recipe stand out from classic versions.
Recipe Questions & Answers
- → What makes the hot honey whipped?
Whipping the honey with spices and seasonings incorporates air, making the mixture lighter, creamier, and easier to drizzle over the tenders. This texture helps the flavors blend more evenly across each piece.
- → How can I ensure the chicken stays juicy?
Marinating chicken tenders in buttermilk with spices for at least an hour helps tenderize the meat and infuse flavor, keeping the chicken moist after frying.
- → What oil is best for frying the tenders?
Neutral oils with a high smoke point, like canola, vegetable, or peanut oil, are recommended. Heat the oil to 350°F for a crispy exterior without absorbing too much oil.
- → Can I adjust the spice level of the hot honey?
Yes, reduce or increase the amount of cayenne pepper and red pepper flakes to tailor the heat to your preference without compromising the honey’s smooth texture.
- → What sides pair well with these tenders?
They are delicious with coleslaw, roasted vegetables, cornbread, waffles, or a fresh green salad to balance the spicy-sweet notes.