Crispiest Hot Honey Chicken Tenders
Equipment
Ingredients
Main Ingredients
chicken breast tenders (raw)
600 g
all-purpose flour (dry)
120 g
buttermilk (cold)
240 ml
egg (large)
2 pcs
panko breadcrumbs (dry)
200 g
paprika (ground)
10 g
garlic powder (powder)
5 g
salt (fine)
8 g
black pepper (ground)
3 g
sunflower oil (for frying)
500 ml
Hot Honey Sauce
honey (liquid)
120 g
chili flakes (dried)
5 g
butter (unsalted)
30 g
Instructions
Prepare chicken tenders
Pat chicken tenders dry and season lightly with salt and pepper.
Set up breading station
Prepare three shallow bowls: flour with spices, buttermilk-egg mixture, and seasoned panko.
Bread the chicken
Coat each tender in flour, dip in buttermilk-egg wash, then press into panko for maximum crispiness.
Fry the tenders
Heat oil to 175°C and fry in batches until golden and crispy, 4-5 minutes per side.
Prepare hot honey sauce
Melt butter, add honey and chili flakes, stir until combined and slightly bubbling.
Toss tenders in hot honey
Drizzle hot honey over crispy tenders or serve as dipping sauce. Garnish with extra chili flakes if desired.
Original recipe
Storage
Re-crisp in oven to restore crunch. Hot honey can be stored separately for 2 weeks.
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