Hot Honey Garlic Tenders

Crispy, sticky, sweet, and just the right amount of spicy—these Hot Honey Garlic Tenders are a flavor-packed bite of heaven. With their golden-brown crust, tender chicken inside, and that signature glistening glaze that clings to every crevice, these tenders bring all the comfort of a fried favorite with a grown-up kick. Whether you’re serving them for game night, dinner, or a spicy snack craving, get ready to lick your fingers clean.

Behind the Recipe

It all started with a rainy Sunday afternoon and a stubborn craving for something crunchy and saucy. The idea of combining crispy chicken tenders with a drizzle of spicy-sweet hot honey and garlic came from years of dipping nuggets into honey mustard and spicy sauces. This recipe is a grown-up version of those nostalgic bites—still playful and comforting but with layers of flavor that make every bite more addictive than the last.

Recipe Origin or Trivia

Hot honey as a flavor trend really took off in recent years, thanks to the brilliant marriage of sweet and heat. It traces back to Southern kitchens where honey and spice have always been natural companions. Garlic, of course, is a universal flavor booster, and when you stir that into hot honey and slather it over crunchy fried chicken—well, magic happens. This combo is now a staple in many trendy food trucks and modern comfort food menus across the US.

Why You’ll Love Hot Honey Garlic Tenders

This one’s a total game-changer, trust me. Here’s why:

Versatile: Serve them as a main, appetizer, sandwich filling, or party bite.

Budget-Friendly: Uses simple pantry ingredients and affordable chicken tenders.

Quick and Easy: Minimal prep with huge flavor pay-off in under 40 minutes.

Customizable: Adjust the spice level to your liking or switch up the glaze.

Crowd-Pleasing: Everyone loves a crispy, saucy finger food.

Make-Ahead Friendly: You can prep the tenders or sauce in advance.

Great for Leftovers: Reheat in the oven or air fryer and they’re still fantastic.

Chef’s Pro Tips for Perfect Results

Want those tenders crispy, juicy, and just the right amount of sticky? Here’s what I’ve learned:

• Use cornstarch in the coating—it boosts crunch and gives a lighter, crispier finish.
• Double dip in the flour mixture for that ultra-craggy coating.
• Don’t overcrowd your pan or fryer, it cools the oil and makes tenders soggy.
• Let the chicken rest on a wire rack after frying for max crispness.
• Warm the glaze slightly before tossing—it coats better and clings beautifully.

Kitchen Tools You’ll Need

You won’t need fancy gadgets, just a few kitchen staples:

Mixing Bowls: For dredging and seasoning.

Deep Frying Pan or Dutch Oven: To get that crispy golden crust.

Wire Rack and Baking Sheet: Keeps tenders crisp while draining.

Tongs: For flipping and tossing the tenders.

Small Saucepan: To prepare that dreamy hot honey garlic glaze.

Ingredients in Hot Honey Garlic Tenders

Let’s talk about what brings this flavor bomb together. Each ingredient plays a role in making these tenders unforgettable.

1. Chicken Tenders: 1.5 pounds – The base of our dish, juicy and quick to cook.
2. All-Purpose Flour: 1 cup – Helps create that golden, crunchy crust.
3. Cornstarch: 1/2 cup – Adds extra crispiness to the coating.
4. Garlic Powder: 1 teaspoon – Boosts the flavor in the breading.
5. Paprika: 1 teaspoon – Adds color and a touch of warmth.
6. Salt: 1 teaspoon – Essential for seasoning every layer.
7. Black Pepper: 1/2 teaspoon – Gives a hint of sharpness.
8. Eggs: 2 large – Helps bind the coating to the tenders.
9. Buttermilk: 1/2 cup – Tenderizes the chicken and adds flavor.
10. Vegetable Oil: for frying – Neutral oil perfect for crisp frying.
11. Honey: 1/3 cup – Sweet base for our hot glaze.
12. Garlic (minced): 3 cloves – Deep, savory flavor in the glaze.
13. Red Pepper Flakes: 1/2 teaspoon (or to taste) – Brings the heat.
14. Apple Cider Vinegar: 1 tablespoon – Balances sweetness with tang.
15. Butter: 2 tablespoons – Adds richness and smoothness to the sauce.

Ingredient Substitutions

No need to run to the store if you’re missing something. Try these swaps:

Buttermilk: Use regular milk with 1 teaspoon of lemon juice.

Cornstarch: Substitute with potato starch for a similar effect.

Garlic (fresh): Use 1 teaspoon garlic paste or 1/2 teaspoon garlic powder.

Apple Cider Vinegar: Swap with white vinegar or lemon juice.

Ingredient Spotlight

Honey: Beyond sweetness, honey brings viscosity and a natural floral depth to the glaze, making it clingy and luxurious.

Garlic: When sautéed in butter, garlic becomes mellow and savory, the perfect balance to honey’s sweetness.

Instructions for Making Hot Honey Garlic Tenders

This process is fun and pretty straightforward. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Heat about 2 inches of oil in a deep frying pan or Dutch oven to 350°F. Line a baking sheet with a wire rack.
2. Combine Ingredients:
   In one bowl, whisk the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
   In another bowl, beat the eggs with buttermilk.
3. Prepare Your Cooking Vessel:
   Make sure the oil is hot enough before frying. A thermometer helps, or drop a bit of flour—if it sizzles, it’s ready.
4. Assemble the Dish:
   Dredge each chicken tender in the flour mixture, then dip into the egg mixture, then back into the flour. Press to coat well.
5. Cook to Perfection:
   Fry in batches for about 5 to 6 minutes until golden and cooked through. Drain on the wire rack.
6. Finishing Touches:
   In a small saucepan, melt butter over medium heat. Add minced garlic, cook for 1 minute, then stir in honey, vinegar, and chili flakes. Simmer briefly.
7. Serve and Enjoy:
   Toss the crispy tenders in the warm glaze until fully coated. Serve immediately with dipping sauce or on their own.

Texture & Flavor Secrets

These tenders are all about contrast. The coating is crunchy with those craggy, golden edges, while the chicken inside stays juicy and tender. The glaze brings a sticky-sweet layer with a garlicky kick and a warm burn from the chili that lingers just enough to make you reach for another bite.

Cooking Tips & Tricks

Make your tenders shine with these handy tips:

• Always pat chicken dry before dredging to help the coating stick.
• Let dredged chicken rest for 10 minutes before frying.
• Use a thermometer to keep oil at 350°F for perfect crisping.
• Stir glaze continuously to keep honey from scorching.

What to Avoid

Even the best cooks can slip—here’s what to dodge:

• Skipping the double dredge can lead to a thin, weak crust.
• Overcrowding the pan cools the oil and makes tenders greasy.
• Letting garlic burn in the glaze makes it bitter.

Nutrition Facts

Servings: 4
Calories per serving: 490
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can dredge the tenders a few hours ahead and keep them chilled. Store cooked tenders in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness. The glaze can be made and stored separately, just warm it before tossing.

How to Serve Hot Honey Garlic Tenders

Pile them up on a platter with a ramekin of ranch or blue cheese. Turn them into sandwiches with pickles and slaw. Or serve over waffles for a sweet-savory brunch twist.

Creative Leftover Transformations

Don’t let a single tender go to waste:

• Chop and toss in a salad with avocado and corn.
• Stuff into wraps with crunchy slaw and extra drizzle.
• Top a rice bowl with veggies and an extra glaze.

Additional Tips

• Sprinkle with fresh parsley or chives for a bright finish.
• Add a squeeze of lemon juice to the glaze for zing.
• Toasted sesame seeds give a nice crunch on top.

Make It a Showstopper

Serve on a wooden board lined with parchment, garnish with fresh herbs, and provide dipping sauces in mini bowls. Add pickled onions or slaw on the side for color and contrast.

Variations to Try

• Spicy Maple Version: Use maple syrup with cayenne instead of honey.
• Asian-Inspired: Add soy sauce and ginger to the glaze.
• Air Fryer Tenders: Cook at 400°F for 10–12 minutes.
• Baked Version: Bake at 425°F with a spritz of oil for 20 minutes.
• Lemon Garlic: Add lemon zest and juice to the glaze for brightness.

FAQ’s

Q1: Can I make these in an air fryer?
A1: Yes! Air fry at 400°F for 10 to 12 minutes, flipping halfway for even crisping.

Q2: Is this dish very spicy?
A2: It has a mild kick. Adjust the chili flakes to control the heat.

Q3: Can I use chicken breasts instead?
A3: Absolutely, just slice them into strips for even cooking.

Q4: What dipping sauces go well with these?
A4: Ranch, garlic aioli, or even a simple yogurt dip pair beautifully.

Q5: Can I freeze the tenders?
A5: Yes, freeze cooked tenders. Reheat in the oven for best texture.

Q6: Can I make it gluten free?
A6: Use gluten-free flour blend and ensure all ingredients are certified gluten free.

Q7: How do I keep them crispy?
A7: Drain on a wire rack and avoid stacking. Reheat in an oven or air fryer.

Q8: Can I make the glaze ahead of time?
A8: Yes, store in the fridge and reheat gently before tossing.

Q9: What oil is best for frying?
A9: Use neutral oils like vegetable or canola with high smoke points.

Q10: Can I make this dairy-free?
A10: Use plant-based milk with lemon juice in place of buttermilk, and swap butter for oil.

Conclusion

There’s something magical about a recipe that checks all the boxes—crunchy, sticky, sweet, savory, and just a little spicy. Hot Honey Garlic Tenders are that kind of dish. Whether you’re hosting friends, feeding your family, or treating yourself, this recipe delivers comfort and bold flavor in every bite. Go ahead, give it a try. Trust me, it’s worth every single bite.

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