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5 panko breaded chicken tenders drizzled with deep red hot sauce and chile slices, with a bowl of more spicy honey.
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4.67 / 3 votes

Hot Honey Chicken Tenders

These chicken fingers are great to make when you’re looking for something classic and easy. They're crunchy on the outside, succulent on the inside, and drizzled off with a hot honey glaze.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 462

Ingredients

  • 1 cup honey
  • 1 Fresno chile, thinly sliced
  • 1 teaspoon smoked paprika
  • 1 1/2 pounds boneless skinless chicken breast halves
  • Non-stick baking spray
  • 2 large eggs
  • 1 1/2 cups panko bread crumbs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • Pinch of cayenne pepper
  • 2 tablespoons olive oil
US - Metric

Instructions

  • In a small saucepan over low heat, whisk honey and Fresno chile slices together. Heat gently for 30 to 40 minutes to infuse flavors.

    ☞ TESTER TIP: To save time, proceed with preparing the chicken while the honey simmers. It will be ready around the same time as the chicken finishes baking.

  • After the flavors have infused, whisk in the smoked paprika, keep honey warm while preparing chicken.
  • Cut chicken breasts into long, tender-size pieces, about 1 1/2 inches (36 mm) thick.
  • Preheat oven to 400°F (204°F). Line a large baking sheet with parchment paper, place an oven-safe rack on it, spray rack with non-stick spray.

    ☞ TESTER TIP: Be sure the rack is well oiled so the crust doesn’t stick and come off when you turn the chicken.

  • In a shallow bowl, whisk eggs together. In another shallow bowl, combine panko, salt, pepper, garlic powder, cayenne, and olive oil. Mix together until crumbs are coated evenly with olive oil; this will help the chicken become crisp and golden.
  • Working with one chicken tender at a time, dip it into eggs, then dredge in the crumb mixture, pressing crumbs into each piece. Place dredged chicken pieces on rack, making sure there are 2 inches (5 cm) in between each chicken piece. Repeat with remaining chicken tenders.
  • Sprinkle any remaining crumb mixture onto chicken pieces.
  • Bake chicken for 15 minutes. Flip and continue to cook until chicken is crispy and cooked through, 10 to 15 minutes more.
  • Drizzle warm hot honey over chicken tenders before serving.

Notes

  1. Storage and reheating--These chicken strips are best eaten immediately after making them. Leftovers can be stored in a sealed container in the fridge for up to 3 days. To reheat, place them on a wire rack set in a rimmed baking sheet and heat in a 400°F oven until warmed through and crispy.
  2. Alternative dipping sauce--If you're serving young children or those sensitive to heat, offer a separate dipping sauce, like ranch dressing or honey mustard.
  3. Leftover hot honey--Leftover hot honey is fantastic on buttermilk fried chicken or drizzled over white pizza.
  4. Dietary--This recipe is suitable for dairy-free diets.

    Nutrition

    Serving: 1serving | Calories: 462kcal | Carbohydrates: 36g | Protein: 39g | Fat: 18g | Saturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1226mg | Fiber: 2g | Sugar: 20g