How to Make Hot Honey Chicken Tenders

Crispy, golden, ultra-tender Hot Honey Chicken Tenders with a crave-worthy crunch—this recipe is your new go-to for easy comfort food magic. These little beauties are tossed in a sweet-spicy hot honey glaze that clings to every crispy nook, making them the ultimate finger food for game nights, weekend feasts, or a better-than-takeout dinner at home.

Think of these Hot Honey Chicken Tenders as grown-up chicken fingers—juicy, flavorful, and totally addictive. They’re quick to make, super satisfying, and way more impressive than your average nugget. Perfect for dunking, piling into wraps, or devouring straight off the tray.

And don’t worry, I’ll walk you through how to fry them like a pro—without fear! Want to skip the oil? No problem. They’re just as delicious made in the air fryer: 10 minutes at 400°F/200°C, flipped once and brushed with oil for that irresistible crunch.

Crispy Hot Honey Chicken Tenders

Brooklyn

Ultra juicy, ultra crispy fried chicken tenders are easier to make than you’d think and use cupboard staples. Toss with sticky hot honey sauce, for a serious crowd-pleasing winner for entertaining, game day or a fakeaway night in.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course deep frying

Cuisine American

Servings 4

Calories 455 kcal

Ingredients

  

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For the chicken tenders

• 1 cup Greek yogurt
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons ground turmeric
• 2 garlic cloves, crushed
• 2 teaspoons dried thyme
• 1lb/500g chicken tenders
• 1 cup plain flour
• 1 teaspoon baking powder
• Vegetable oil, for frying

For the hot honey sauce

• 1/2 cup honey
• 2 teaspoons chilli flakes
• 1 teaspoon lemon juice

Instructions

 

• Marinate the chicken. Add 1 cup of yogurt, 1 teaspoon of paprika, 1 teaspoon of dried thyme, 1 teaspoon of ground turmeric, 1 teaspoon of salt and the crushed garlic to a mixing bowl, then mix to combine. Add the chicken tenders and mix through the marinade, making sure every piece is well coated. Set aside while you prepare the coating (you can marinate it for up to 24 hours in the fridge).
• Prepare the coating. While the chicken marinates, combine 1 cup of flour with 1 teaspoon each of salt, paprika, turmeric, dried thyme and baking powder in a large mixing bowl.
• Dredge the chicken. Prepare a plate or tray to place the dredged chicken on. Dunk each chicken tender into the flour mixture, using your hands to completely coat the pieces. You can kind of scrunch the flour into the chicken – this will create those lovely craggy bits that help create the lovely crunchy coating.
• Heat the oil. Pour enough oil into a large, heavy-bottomed pot to come roughly halfway up the sides. Turn the heat to high and heat the oil to 390F/180C. The easiest way to do this is to use a thermometer, or you can place the handle of a wooden spoon into the oil. If the oil bubbles up around the handle, it’s good to go. 
• Fry the chicken. Place a wire rack over a baking tray to put the freshly fried chicken on to keep it crispy. Once the oil is at the right temperature, carefully lower 3 – 4 pieces of chicken into the oil (this will depend on the size of your pot – make sure you’re not overcrowding it). Use a fish slice to move the chicken gently around in the oil, and fry for 5 minutes, until the coating is super golden and crispy. Transfer the fried chicken to the wire rack, then repeat with the rest of the chicken tenders.
• Make the hot honey sauce. While the chicken is frying, add the honey, chilli flakes and lemon juice to a small pot over medium heat. Mix for a couple of minutes, as the honey bubbles up and becomes much more runny. Remove from the heat.
• Toss with the sauce and serve. Transfer the chicken tenders to a large bowl, then pour the hot honey sauce all over the top. Toss the bowl (or carefully use tongs) to coat the chicken in the sauce, then transfer to a plate to serve. Enjoy while hot and crispy.

Notes

MAKE AHEAD: Follow the recipe up until tossing the chicken in the sauce, then leave the tenders to cool completely on the wire rack. Transfer to containers and store in the fridge. The next day, you can reheat them in the oven on a wire rack (to make sure the hot air can circulate and evenly crisp up the chicken) for 8 minutes at 300F/150C fan. Once hot and crispy, toss with the sauce and serve.

STORAGE INSTRUCTIONS: The tenders will keep well for 3 days in the fridge – reheat in the microwave, in the air fryer or in the oven (8 minutes at 300F/150C fan). 

AIR FRYER? Skip the deep frying and cook them in the air fryer instead if you like. Cook the tenders for 15 – 20 minutes at 400F/200C, turning them over halfway through and spraying them liberally with oil.

SERVING SUGGESTIONS: I love pairing the tenders with a pile of pickles, loaded crispy wedges and crunchy slaw, maybe with some aioli or gochujang aioli on the side for dipping.

Nutrition

Calories: 455kcalCarbohydrates: 35gProtein: 32gFat: 23gSaturated Fat: 4gCholesterol: 115mgSodium: 720mgFiber: 1gSugar: 13g

Keyword Chicken tenders, greek yogurt, lemon juice, plain flour, baking

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Ingredients for Hot Honey Chicken Tenders

Chicken tenders. You can use fresh chicken tenders for convenience, but if they’re unavailable, slice boneless chicken breasts or thighs into even strips. I always recommend free-range chicken for the best texture and flavor.
Greek yogurt. Instead of traditional buttermilk, I love using plain Greek yogurt—it’s creamy, tenderizes beautifully, and you’re more likely to have it in the fridge. Plus, no leftover cartons of buttermilk to waste!
All-purpose flour + baking powder. Just your standard flour here, with a bit of baking powder for extra crunch. If you prefer, self-raising flour works too—just skip the baking powder. Gluten-free blends also work great.
Neutral oil. Use something with a high smoke point for frying—canola, sunflower, vegetable, or avocado oil all do the job well. Avoid olive oil here.
Seasonings. A simple but punchy blend of smoked paprika, garlic powder, cayenne, thyme, and salt brings the flavor to both the marinade and the crispy outer coating.
For the hot honey glaze: You’ll only need three pantry staples—runny honey, chili flakes (or hot sauce), and a splash of lemon juice. It’s the sweet and spicy secret that makes these Hot Honey Chicken Tenders totally irresistible.

How to Make Hot Honey Chicken Tenders

Start by preparing your yogurt marinade in a large mixing bowl. Add the chicken tenders and coat them thoroughly, making sure every piece is well-covered. For extra flavor and tenderness, you can let them marinate in the fridge for a few hours—or even overnight if you’re planning ahead.

Next, mix up your seasoned flour coating. Dredge each piece of chicken in the mixture, using your hands to really press the flour onto the surface. Gently squeeze and twist the chicken into the coating to create those perfect craggy, crunchy edges that fry up beautifully.

Heat your oil in a deep, heavy-bottomed pan. A thermometer is the most reliable way to ensure your oil is at the sweet spot (around 350°F/175°C). Meanwhile, place a wire rack over a tray to catch the chicken once it’s fried.

Working in small batches, carefully lower a few tenders into the hot oil. Don’t overcrowd the pan—this helps maintain the right temperature for crispiness. Use a spatula or slotted spoon to gently move the pieces so they cook evenly.

Once golden and crisp, transfer your tenders to the rack. While the last batch fries, whip up your quick hot honey sauce—just honey, chili flakes, and lemon juice. Toss the crispy chicken in the sticky glaze, serve immediately, and watch them disappear.

Crafting the Perfect Hot Honey Sauce for Chicken Tenders

What Is Honey Chicken Sauce Made Of?

The secret to irresistible hot honey chicken tenders lies in the sauce. It’s sweet, fiery, and sticky—clinging to every crackly edge of your golden fried chicken. But what exactly goes into it?

Here’s the simple base for the perfect honey chicken sauce:

Want that signature restaurant-style finish? Add a pinch of salt and a splash of apple cider vinegar to cut through the sweetness.

This is the same style of sauce you’ll find drizzled on Wingstop’s hot honey chicken—fiery, tangy, and absolutely addictive.

Balancing Sweetness and Heat in Hot Honey Sauce

Getting the right ratio is what separates a good glaze from a great one. You want a balance that lets the sweetness shine without losing the spicy edge.

Basic Hot Honey Sauce Recipe:

• ½ cup honey
• 1–2 tablespoons hot sauce
• 1 teaspoon chili flakes
• 1 tablespoon butter (optional)
• 1 teaspoon apple cider vinegar (optional)

How to Make It:

1. In a small saucepan over low heat, melt the butter (if using).
2. Add honey, hot sauce, and chili flakes.
3. Stir gently for 2–3 minutes until well combined and warm.
4. Add a splash of vinegar to balance the heat.
5. Let it cool slightly before using.

Once your hot honey sauce is ready, you can toss, drizzle, or brush it over your freshly cooked hot honey chicken tenders. Be generous—the tenders soak it up beautifully.

Hot Honey Chicken Variations and Inspired Dishes

From Korean Yangnyeom Chicken to Sweetgreen Hot Honey Chicken, global takes on boneless fried chicken continue to inspire bold, sweet-and-spicy American-style favorites like hot honey chicken tenders.

Hello Fresh Hot Honey Chicken: A Meal Kit Spin You Can Make at Home

If you’ve tried the Hello Fresh Hot Honey Chicken, you already know it’s one of their most loved recipes. The good news? You can recreate the same flavor at home—no subscription needed.

What sets the Hello Fresh version apart is its slightly lighter, weeknight-friendly twist. It’s usually oven-baked instead of fried and served with roasted veggies and mashed potatoes, all in under 40 minutes.

How to DIY Hello Fresh Hot Honey Chicken Tenders:

You get that same sweet-spicy combo, but with less oil and more convenience—ideal for busy weeknights. You’re still making hot honey chicken tenders, just a bit lighter.

Wingstop Hot Honey Chicken: How to Recreate It at Home

Fans of Wingstop’s hot honey chicken know it’s all about the sticky heat, bold seasoning, and deep-fried perfection. Whether you’re after tenders or wings, the core flavor comes from their signature blend of spices and a deep, smoky sweetness.

Here’s how to nail that Wingstop flavor at home:

1. Use a bold spice blend – smoked paprika, cayenne, brown sugar, onion powder
2. Deep fry your tenders – for that fast-food crunch
3. Make the glaze smoky – Add a drop of liquid smoke or smoked hot sauce to your hot honey
4. Toss while hot – just like Wingstop does, for maximum flavor adhesion

This version of hot honey chicken tenders packs extra kick, extra crisp, and major flavor. Perfect for game day or whenever you’re craving takeout-style food with real ingredients.

Want to level up even more? Sprinkle a touch of smoked sea salt after saucing.

Foolproof Tips for Deep-Frying Hot Honey Chicken Tenders

Deep-frying at home might sound intimidating, but with a few simple tricks, it becomes surprisingly easy—and the results are so worth it. Here’s how to get that perfect golden crunch every time.

Keep your oil temperature steady. A kitchen thermometer is your best friend here. While the old wooden spoon trick (dip the handle into the oil and look for bubbling) works in a pinch, nothing beats knowing the exact temperature. If the oil’s too cool, your coating will soak up the oil instead of crisping; too hot, and it’ll burn before the chicken cooks through.

Work in small batches. Overcrowding your pan drops the oil temperature fast, leading to soggy, greasy chicken. Fry 3–4 tenders at a time, depending on your pot size, to keep the heat consistent and your coating crispy.

Give them a gentle stir. Use a slotted spatula or fish slice to move the tenders around while they fry. This helps them cook evenly and ensures that beautiful all-over crisp texture we all love in Hot Honey Chicken Tenders.

Take your time, follow these tips, and you’ll be rewarded with restaurant-worthy results—right from your own kitchen.

Conclusion: Make Hot Honey Chicken Tenders the Star of Your Next Meal

Now you know exactly how to make hot honey chicken tenders that are crispy, juicy, and drenched in sweet heat. From prepping and frying to drizzling that sticky hot honey glaze, you’ve got the tools to recreate viral favorites like Hello Fresh Hot Honey Chicken or Wingstop’s iconic version right at home.

Whether you’re serving them as a game day snack, packing them into a Hot Honey Chicken Sandwich, or meal-prepping for the week, these tenders hit all the marks: protein-packed, flavor-loaded, and crowd-approved.

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FAQs About Hot Honey Chicken Tenders