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Irresistibly Crispy Hot Honey Chicken Tenders

Crispy, golden chicken tenders soaked in tangy pickle juice and drizzled with sweet, spicy hot honey—an easy, crowd-pleasing recipe perfect for weeknights or gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Hot Honey Chicken Tenders
  • 1.25-1.5 lb chicken breasts boneless, skinless, cut into uniform tenders
  • 1 cup dill pickle juice for brining
  • 1/3 cup all-purpose flour or gluten-free flour
  • 1/2 tsp salt for flour mix
  • 1/2 tsp red pepper flakes for flour mix
  • 1/2 tsp garlic powder for flour mix
  • 1/2 tsp onion powder for flour mix
  • 3 large eggs whisked
  • 4 cups crushed corn flakes
  • 1/3 cup hot honey store-bought or homemade
  • 1/4 cup oil for frying, use neutral oil like vegetable or canola
  • pickles for serving, optional

Equipment

  • Large Ziplock Bag or Bowl
  • Three Shallow Bowls or Plates
  • Large skillet
  • Tongs or Spatula
  • Baking Sheet
  • Parchment Paper
  • Air Fryer (Optional)

Method
 

  1. Step 1: Slice chicken breasts into uniform tenders. Place in a large ziplock bag or bowl and pour in dill pickle juice. Seal and refrigerate for at least 20 minutes, up to 24 hours for best flavor and tenderness.
  2. Step 2: Prepare dredging station with three shallow bowls: Bowl 1 - mix flour, salt, red pepper flakes, garlic powder, and onion powder; Bowl 2 - whisk eggs; Bowl 3 - crushed corn flakes (optional: add pinch of salt or paprika).
  3. Step 3: Remove chicken from brine, let excess juice drip off. Coat each tender in seasoned flour, then dip in eggs, then press into crushed corn flakes. Place coated tenders on parchment-lined baking sheet.
  4. Step 4: Choose cooking method: Pan fry - heat oil in large skillet over medium heat, fry 4-6 tenders at a time for 6-7 minutes per side until golden and internal temp reaches 165ºF; Drain on paper towels. Or Air fry - preheat to 350ºF, spray tenders, cook 15-18 minutes flipping halfway. Or Bake - preheat oven to 375ºF, spritz tenders with cooking spray, bake 16-18 minutes flipping halfway.
  5. Step 5: Let cooked tenders rest a few minutes. Drizzle generously with hot honey. Serve with pickles if desired.

Notes

Make your own hot honey by warming honey gently and stirring in red pepper flakes or hot sauce. Substitute panko or crushed crackers for corn flakes if needed. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispiness. Freeze cooked tenders for up to 2 months.