Hot Honey Chicken Recipe

If you love a punchy, sweet-spicy kick, get ready—this Hot Honey Chicken is pure happiness on a plate! Crispy, golden chicken tenders meet a sticky, fiery honey glaze, transforming every bite into an irresistible dance of flavors and textures. This is comfort food with attitude—and I can’t wait for you to try it.

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Ingredients You’ll Need

Hot Honey Chicken comes together with a handful of clever ingredients that make every element shine! Each ingredient plays a starring role in the final flavor and texture, so don’t be tempted to skip or swap unless you’re ready to get creative.

• Chicken breast tenderloins: These stay wonderfully juicy and cook evenly for the ultimate tender bite.
• Buttermilk: The classic marinade for tenderizing and flavoring the chicken—it keeps every piece moist and tangy.
• Honey Nut Cheerios cereal: The secret weapon! Crushed fine, they add just a hint of sweetness and the perfect crunchy crust.
• All-purpose flour: Helps the coating cling and browns up beautifully during frying for that classic golden finish.
• Lawry’s seasoned salt: Packs savory depth and extra flavor into every bite—don’t substitute plain salt unless you must.
• Sweet paprika: Adds gentle warmth and beautiful color to your breading.
• Freshly ground black pepper: Lends the zippy bite that makes this chicken impossible to resist.
• Garlic powder: For an aromatic, subtle savoriness running through the coating.
• Whole milk: Helps create those wonderful little clumps in the breading—your ticket to extra crunch!
• Vegetable oil: Use a neutral oil with a high smoke point for perfect, even frying.
• Hot sauce (like Frank’s): This is your heat! Go milder or bolder, but choose a hot sauce with great flavor.
• Honey: The backbone of the sticky glaze—use a good, flavorful honey for the very best results.
• Salted butter: Brings velvety richness and rounds out the punch of the sauce.

Variations

One of my favorite things about Hot Honey Chicken is how easy it is to adjust for cravings, allergies, or simply whatever you have in the pantry. Don’t be shy—make it your own and create new favorites!

• Swap the Cereal: No Honey Nut Cheerios? Try cornflakes for a similarly crunchy, lightly sweet crust.
• Make it Gluten-Free: Use gluten-free flour and a GF cereal for a crisp, gluten-free version that doesn’t compromise on crunch.
• Turn Down the Heat: Choose a milder hot sauce, or simply cut the amount in the glaze for a gentler tingle that’s totally kid-friendly.
• Air Fry It: Ditch the deep-frying and cook the tenders in your air fryer for an easier, lighter approach—it still comes out wonderfully crisp!
• Use Chicken Thighs: Swap in boneless, skinless thighs cut into strips for a richer, juicier variation that absolutely shines with the hot honey sauce.

How to Make Hot Honey Chicken

Step 1: Marinate the Chicken

Submerge the chicken tenders in a bath of well-shaken buttermilk. This step makes all the difference! Cover the bowl and let the chicken marinate in the fridge for at least 2 hours (and up to 8 hours if you want to prep ahead). The buttermilk breaks down proteins, tenderizing the chicken and giving it that unmistakable juiciness Hot Honey Chicken is known for.

Step 2: Prepare the Crunchy Coating

In a large zip-top bag, combine your crushed Honey Nut Cheerios, flour, seasoned salt, paprika, pepper, and garlic powder. Drizzle in a little whole milk and mix well—look for small clumps to form in the mixture, which fry up into extra crispy bits that make the chicken absolutely irresistible.

Step 3: Dredge and Rest

Lift each chicken tender out of the buttermilk, letting any excess drip off, and drop it into your seasoned coating bag. Seal the bag and shake until each piece is thoroughly and evenly breaded. Arrange all the coated tenders on a large rimmed baking sheet and let them rest for 10–15 minutes—this crucial pause helps the crust stick during frying.

Step 4: Fry the Chicken

In a deep fryer or heavy skillet, heat the vegetable oil to 350°F—use a thermometer for the best results! Carefully add the tenders in batches, frying each for 4–5 minutes until deep golden and crisp. Don’t overcrowd! Drain the finished tenders on a wire rack over a baking sheet to keep them extra crunchy while you work through the batches.

Step 5: Make the Hot Honey Sauce

In a small saucepan, stir together hot sauce, honey, and salted butter over medium heat until the butter melts and everything melds into glossy, spicy-sweet perfection. Give the sauce a taste and adjust: want it spicier? Add extra hot sauce! Sweeter? A touch more honey. You’re the boss here.

Step 6: Sauce and Serve

Transfer the freshly fried tenders to a big bowl and toss with half of your hot honey sauce, ensuring every piece is gloriously glazed (reserve the rest for dipping, if you like). Serve immediately—Hot Honey Chicken is at its absolute best piping hot and extra crispy!

How to Serve Hot Honey Chicken

Garnishes

For a pop of color and freshness, shower your Hot Honey Chicken with thin-sliced green onions or a handful of chopped fresh parsley. If you’re looking for extra heat and crunch, a sprinkle of thinly sliced jalapeños or pickled onions sends this dish over the top!

Side Dishes

This chicken absolutely begs for classic, crowd-pleasing sides—think fluffy mashed potatoes, buttery corn on the cob, or a bright, vinegary slaw to balance the richness and heat. A plate of cornbread or pillowy biscuits on the side is always a hit, too!

Creative Ways to Present

Try stacking the tenders into a drool-worthy sandwich with tangy slaw and extra sauce, or chop them for a bountiful rice bowl loaded with roasted veggies and a drizzle of hot honey. For game night, serve Hot Honey Chicken as finger food with dip—a party starter everyone will love!

Make Ahead and Storage

Storing Leftovers

Leftover Hot Honey Chicken keeps beautifully! Once cooled, store any extras in an airtight container in the fridge, where they’ll stay tasty for up to three days. To preserve maximum crunch, store tenders and sauce separately if possible.

Freezing

Want to make a batch ahead? Fry and cool the chicken, then freeze tenders in a single layer before transferring them to a freezer bag or container. They’ll keep well for up to 2 months. For best results, freeze the sauce separately in a small airtight jar.

Reheating

To reclaim that irresistible crispiness, reheat chicken tenders in a 400°F oven or air fryer for several minutes until hot and crunchy again. Warm the sauce gently on the stove or in the microwave, then toss with the chicken right before eating.

FAQs

Final Thoughts

You are truly in for a treat with this Hot Honey Chicken. It’s crunchy, juicy, sticky-sweet, and just the right amount of fiery—the kind of meal that gets rave reviews from everyone at the table. I hope your kitchen smells amazing and you make some delicious memories sharing this dish with the people you love!

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