Let me tell you about the first time I made hot honey chicken tenders for my family – it was pure magic. My cousin from Nashville was visiting, and I wanted to impress her with something that captured that Southern comfort food vibe but with my own twist. The moment those crispy tenders hit the honey glaze, the kitchen filled with this incredible sweet-spicy aroma that had everyone hovering around the stove. After testing this recipe a dozen times (my neighbors became very willing taste testers!), I perfected the balance between crispy fried chicken and that addictive hot honey kick. It’s become our go-to comfort meal – the kind of dish that makes you close your eyes and sigh after the first bite.
Why You’ll Love These Hot Honey Chicken Tenders
Trust me, these aren’t just any chicken tenders—they’re a full-on experience. Here’s why they’ll become your new obsession:
- That perfect crunch: Double-dredged in seasoned flour and fried golden, these tenders stay crispy even under that luscious hot honey glaze.
- Sweet heat harmony: The honey mellows out the spice just enough—you get that tingle on your lips without needing a gallon of milk nearby.
- Instant crowd-pleaser: Kids go wild for the sweetness while adults appreciate the kick. Game day? Potluck? Late-night cravings? Done, done, and done.
Hot Honey Chicken Tenders Ingredients
Here’s everything you’ll need to make these bad boys—grouped by component so you don’t miss a beat. I’ve listed exact measurements because eyeballing won’t cut it for that perfect crispy-spicy-sweet magic.
- For the chicken: 1 lb chicken tenders, 1 cup buttermilk (shaken well), 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, 1 cup all-purpose flour, vegetable oil (for frying—about 2 cups)
- For the hot honey glaze: ⅓ cup honey (warmed slightly if thick), 1–2 tbsp hot sauce (I swear by Frank’s RedHot), ½ tsp chili flakes (crush ’em between your fingers to release oils), 1 tsp apple cider vinegar
- For the mac & cheese: 2 cups elbow macaroni, 2 tbsp butter, 2 tbsp flour, 2 cups whole milk (warmed slightly), 1½ cups shredded sharp cheddar, ½ cup mozzarella (for that epic pull), ½ tsp mustard powder, ¼ tsp paprika, salt & pepper to taste, fresh parsley (optional, but pretty)
Ingredient Notes & Substitutions
No buttermilk? No problem. Mix 1 cup milk with 1 tbsp lemon juice or vinegar—let it sit for 5 minutes until it curdles slightly. For gluten-free, swap all-purpose flour with a 1:1 GF blend (I’ve had great luck with Cup4Cup).
Hot sauce too intense? Tone it down with Louisiana-style or use just ½ tbsp. Cheese snobs—substitute Gruyère for cheddar if you’re feeling fancy, but don’t skip the mozzarella; its meltiness is clutch. And listen—cheap honey works, but raw local honey? Game. Changer.
How to Make Hot Honey Chicken Tenders
Alright, let’s get cooking! This is where the magic happens—transforming simple ingredients into those crispy, sticky, spicy-sweet tenders you’ve been dreaming about. Follow these steps carefully, and I promise you’ll be licking your fingers by the end.
Step 1: Marinate and Dredge the Chicken
First things first—that buttermilk bath is non-negotiable. Toss your chicken tenders in a bowl with the buttermilk, garlic powder, smoked paprika, salt, and pepper. Cover and let them soak up all that flavor for at least 30 minutes (overnight is even better if you’ve got time).
Now, here’s my secret for extra-crispy tenders: double dredging. Shake off excess buttermilk, then coat each piece in flour, dip back in the buttermilk, and flour again. The second coating creates those irresistible craggy bits that stay crisp under the glaze. Let them rest on a rack while you heat the oil—this helps the coating stick better.
Step 2: Fry to Golden Perfection
Heat about 2 inches of oil in a heavy pot (I use my trusty cast iron) to 350°F. No thermometer? Test with a wooden spoon handle—if bubbles form around it immediately, you’re good. Work in batches (overcrowding drops the temp and makes soggy chicken—trust me, I’ve learned the hard way).
Fry for 3-4 minutes per side until they’re that perfect golden brown. Drain on a wire rack over paper towels—this keeps them crispy all around. Sprinkle with a pinch of salt while they’re still piping hot.
Step 3: Whip Up the Hot Honey Glaze
While the last batch fries, make your glaze. Combine honey, hot sauce, chili flakes, and vinegar in a small saucepan. Simmer over low heat for 2 minutes max—you just want to thin the honey slightly and let the flavors meld. Too long and it’ll thicken into candy (been there, burned that).
Now the fun part: toss the hot tenders in the glaze. I use tongs and work quickly—coat them evenly but don’t drown them. That glossy sheen should cling to every nook and cranny. Pro tip: save a little glaze for drizzling at the table for your heat-seekers.
Step 4: Creamy Mac & Cheese
While everything else cooks, start your mac. Cook elbows al dente (they’ll keep cooking in the sauce). Melt butter in a saucepan, whisk in flour, and cook for 1 minute until it smells nutty—this is your roux, and it should look like wet sand. Gradually whisk in warm milk until smooth (no lumps!).
Kill the heat before stirring in cheeses—this prevents grainy texture. Fold in cooked pasta, then transfer to a baking dish. Top with extra cheese and a dusting of paprika. Broil for 2-3 minutes until bubbly and speckled brown (watch closely—it goes from golden to burnt fast). Garnish with parsley right before serving for that Insta-worthy pop of color.
Serving Suggestions for Hot Honey Chicken Tenders
Now that you’ve got these crispy, sticky, spicy-sweet beauties ready, let’s talk about how to serve them up right. The trick is balancing that heat with cool, creamy sides—trust me, your taste buds will thank you.
My go-to pairing is a simple creamy coleslaw—that cool crunch cuts through the spice perfectly. I make mine with shredded cabbage, carrots, mayo, a splash of apple cider vinegar, and just a pinch of sugar. Throw in some chopped pickles if you’re feeling fancy.
For presentation, I love using a wooden board—pile those glistening tenders on one side, mac & cheese in a cute cast iron skillet, and coleslaw in a mason jar. Sprinkle everything with fresh parsley or chives for that pop of green. Oh, and don’t forget small bowls of extra hot honey glaze and ranch dressing for dipping—because why choose when you can have both?
If you’re serving a crowd, add some quick-pickled veggies (red onions and jalapeños work great) and cornbread muffins to round out the meal. The sweet cornbread is magic for soaking up any leftover glaze on your plate—not that there’s ever much left!
Pro tip: Serve everything family-style and let people dig in with their hands. There’s something about eating these tenders straight off the board that makes them taste even better. Just make sure you’ve got plenty of napkins handy—things are gonna get deliciously messy.
Storage & Reheating Tips
Alright, let’s talk leftovers—because let’s be real, sometimes you miraculously have some of these tenders left (or maybe you’re smart and made extra on purpose). Here’s how to keep that crispy-spicy-sweet magic going for round two.
Storing your tenders: Keep the chicken and mac & cheese separate, folks—that crispy coating turns soggy real fast if stored together. Let everything cool completely first (no one wants a steamy container creating condensation). For the tenders, line an airtight container with paper towels to absorb any moisture. They’ll stay crisp for about 2 days in the fridge this way.
Reheating like a pro: That microwave is NOT your friend here. Instead, heat your oven to 375°F and spread the tenders on a wire rack over a baking sheet. This lets hot air circulate all around for maximum crispiness revival. 8-10 minutes should do it—just until they’re heated through and the glaze gets sticky again.
For the mac & cheese, sprinkle a tablespoon of milk over the top before reheating (covered with foil) at 350°F for about 15 minutes. Remove the foil, stir well, and broil for the last minute to bring back that golden top.
Freezing option: You can freeze unglazed tenders before frying—just dredge them, freeze in a single layer, then transfer to a bag. Fry straight from frozen (add an extra minute or two). The glaze and mac & cheese? Best made fresh, my friends.
Hot Honey Chicken Tenders FAQs
I get asked about these tenders ALL the time—here are the answers to the most common questions that pop up in my kitchen (and my DMs!).
Can I bake instead of fry?
Absolutely! For baked tenders, heat your oven to 425°F and arrange dredged chicken on a wire rack over a baking sheet. Spritz with oil and bake 15-20 minutes, flipping halfway. They won’t be quite as crispy as fried, but that hot honey glaze will still make them irresistible.
How do I reduce the spice level?
Start with just ½ tbsp hot sauce in the glaze—you can always add more. Skip the chili flakes if you’re sensitive to heat. For kids, I sometimes make a separate batch with just honey and a pinch of garlic powder. The mac & cheese helps temper the heat too!
What’s the best honey to use?
Raw, local honey gives the most complex flavor, but regular supermarket honey works fine in a pinch. Avoid the super-processed squeeze bottle stuff if you can—it tends to make the glaze too thin. My secret weapon? A dark, rich wildflower honey that balances the heat beautifully.
Got gluten-free options?
You bet! Swap the all-purpose flour for a 1:1 gluten-free blend (I like Cup4Cup). Make sure your hot sauce is GF too—most are, but always check labels. Everything else in the recipe is naturally gluten-free, so you’re golden.
Can I prep anything ahead?
Totally! Marinate the chicken overnight (it gets more tender). You can also measure dry ingredients and make the glaze a day ahead—just warm it gently before using. For parties, I fry the tenders an hour before serving and keep them warm in a 200°F oven, then glaze right before serving for maximum crispiness.
Nutritional Information
Let’s be real—these hot honey chicken tenders with mac & cheese aren’t exactly health food, but hey, comfort food feeds the soul! Here’s the general nutritional picture (but remember, estimates vary based on your specific ingredients and brands).
A serving (about 3-4 tenders with a scoop of mac) will land you somewhere around 700 calories—most coming from that perfect combo of protein, carbs, and fats that makes this meal so satisfying. You’re looking at roughly 35g of protein from the chicken and cheese, about 70g carbs (hello, pasta and honey glaze!), and 30g fat (but oh-so-delicious fat).
The sodium content can creep up between the cheese, seasoning, and hot sauce—probably around 800mg per serving. If that’s a concern, you can cut back on added salt and use low-sodium cheese. The fiber content isn’t huge (maybe 2g), but you can boost it by using whole wheat pasta or adding some sautéed greens on the side.
My philosophy? This is the kind of meal you savor fully and balance out with lighter options the rest of the day. Every bite is worth it—especially when that sweet heat hits just right!
Share Your Feedback!
Nothing makes me happier than seeing your hot honey chicken tenders come to life in your kitchens! Did you stick to the classic recipe or put your own spin on it? Maybe you added extra chili flakes for serious heat or swapped in your grandma’s mac & cheese recipe—I want to hear all about it!
Leave a comment below telling me how your version turned out (or what hilarious kitchen mishaps happened—we’ve all been there!). Snap a pic of your golden, glazed beauties and tag me on Instagram @[yourhandle]—I feature my favorite reader creations every Friday. And if this recipe became your new go-to comfort meal? Give it those five shiny stars so more people can discover this spicy-sweet magic!
Your feedback is what keeps me testing, tweaking, and sharing these recipes. Now who’s ready for seconds?
Print
Irresistible Hot Honey Chicken Tenders in Just 30 Minutes
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Diet: Low Lactose
Description
A comfort food classic with a bold, spicy twist. Crispy fried chicken tenders coated in a sweet and spicy hot honey glaze, served with creamy mac and cheese.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & pepper to taste
- 1 cup all-purpose flour
- Oil for frying
- 1/3 cup honey
- 1–2 tbsp hot sauce (like Frank’s RedHot)
- 1/2 tsp chili flakes
- 1 tsp apple cider vinegar
- 2 cups elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 2 cups whole milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup mozzarella
- ½ tsp mustard powder
- Salt & pepper to taste
- Optional: paprika + parsley for topping
Instructions
- Marinate tenders in buttermilk, garlic powder, paprika, salt, and pepper for 30 minutes.
- Dredge tenders in seasoned flour and fry in hot oil until golden brown.
- Simmer honey, hot sauce, chili flakes, and vinegar in a pan. Toss fried tenders in the glaze.
- Cook macaroni. Melt butter, stir in flour, whisk in milk, and stir in cheese until smooth.
- Pour mac & cheese into a baking dish, top with extra cheese, paprika, and parsley. Broil until golden.
Notes
- Adjust hot sauce and chili flakes to control spice level.
- For extra crispiness, double-dredge the chicken tenders in flour.
- Use fresh honey for the best glaze consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Frying/Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 25g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg