Name: Hot Honey Chicken Tenders (Crispy Spicy-Sweet Chicken)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Southern
Ingredients: 1 lb. (500g) chicken tenderloin; ½ tsp salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp cayenne pepper; ½ tsp black pepper; 200g all-purpose flour; 100g cornstarch; 1 tsp baking powder; 2 Tbsp garlic powder; 2 Tbsp onion powder; 2 tsp smoked paprika; 2 tsp cayenne pepper; 4 Tbsp seasoned flour (reserved from above); 1 egg; 50 ml water; 3 Tbsp Frank’s hot sauce; ½ cup Frank’s hot sauce; ½ cup honey; ½ stick butter; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp brown sugar; 1 tsp cayenne pepper; 1 tsp black pepper; ¼ tsp salt; 1 cup mayonnaise; 1½ cups buttermilk

Jump to Recipe

These hot honey chicken tenders are ultra crispy, sweet, spicy, and absolutely loaded with flavor from the first bite to the last. You get a crunchy triple-layer breading, a sticky hot honey glaze, a dusting of dry rub, and a homemade ranch on the side to cool everything down. If you love Nashville hot chicken, hot honey wings, or Dave's Hot Chicken, this hot honey chicken tenders recipe is about to be your new obsession.

Why I Love This Hot Honey Chicken Recipe

I’ve already created a few delicious recipes with hot honey flavor, like my hot honey chicken sliders and hot honey pizza, so when I saw a TikTok showing a copycat Wingstop hot honey rub tossed on chicken, I knew I had to make my own version. I started with the Wingstop hot honey rub, then built a super-flavorful seasoned flour, added a wet batter, and finished everything with a homemade ranch for dipping. Put together, it created crispy, saucy, spicy, and sweet chicken tenders, with a cooling finish from the ranch.

The tenders come out shatteringly crisp thanks to the seasoned flour, wet batter, and double-fry technique. The hot honey sauce brings the perfect balance of heat and sweetness, the dry rub adds another layer of smoky, spicy flavor, and dunking them in the Wingstop-style ranch ties it all together.

They taste like something you’d order at a restaurant or your favorite wing spot, but they’re surprisingly easy to make at home. Perfect for game day, parties, dinner, or any time you want a hot honey chicken recipe that really delivers.

Ingredients You’ll Need

For the chicken:

1 lb. chicken tenderloin
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
½ teaspoon black pepper

For the seasoned flour:

200g all-purpose flour
100g cornstarch
1 teaspoon baking powder
2 tablespoon garlic powder
2 tablespoon onion powder
2 teaspoon smoked paprika
2 teaspoon cayenne pepper

For the wet batter:

4 tablespoon seasoned flour (reserved from above)
1 egg
50 ml water
3 tablespoon Frank’s hot sauce

For the hot honey sauce:

½ cup Frank’s hot sauce
½ cup honey
½ stick butter

For the dry rub:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon black pepper
¼ teaspoon salt

And for the restaurant-style ranch:

1 cup mayonnaise
1½ cups buttermilk
2 Hidden Valley Restaurant Style Ranch packets

How To Make Hot Honey Chicken Tenders

Step 1: Season the Chicken

Mix salt, garlic powder, onion powder, smoked paprika, cayenne, and black pepper in a small bowl.

Rub the mixture all over the chicken tenderloins to coat evenly. Let the chicken rest for 15 minutes or refrigerate up to 2 hours.

Step 2: Make the Seasoned Flour

In a large bowl, whisk the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.

Step 3: Mix the Wet Batter

In a separate bowl, combine 4 tablespoons of seasoned flour, the egg, water, and Frank’s hot sauce. Whisk until smooth.

Step 4: Bread the Chicken

Dredge each tender in the seasoned flour, then dip it into the wet batter, allowing excess to drip off. Return it to the seasoned flour for a final, thick coating. Press the flour into the chicken to create a textured crust. Rest breaded tenders on a rack for 10–15 minutes.

Step 5: Fry the Chicken (Double Fry Method)

Heat oil to 350°F (175°C). Fry the tenders in batches for 7–8 minutes until golden and cooked through. Remove to a paper towel-lined rack. Let it rest briefly, then fry again for 3–4 minutes until deeply crispy. Drain well on a wire rack.

Step 6: Make the Hot Honey Sauce

In a saucepan, warm the Frank’s hot sauce, honey, and butter over medium heat. Stir until melted and fully combined to make the hot honey sauce.

Step 7: Make the Dry Rub

In a small bowl, mix together the garlic powder, onion powder, paprika, brown sugar, cayenne, black pepper, and salt.

Step 8: Coat the Chicken

Brush each fried tender generously with the hot honey sauce. Place them in a large bowl, sprinkle the dry rub over the top, and toss gently until every piece is coated and glistening.

Step 9: Make the Restaurant-Style Ranch

Add the mayo, buttermilk, and the ranch packets to a bowl. Whisk together until smooth. Chill until ready to serve.

Step 10: Serve

Serve the hot honey chicken tenders warm with plenty of homemade ranch for dipping. Enjoy the crispy, spicy-sweet combination!

Expert Tips to Make The Best Hot Honey Chicken Recipe

Double fry for max crunch: The double fry is what takes these from good to ridiculously good. The first fry cooks the chicken and sets the coating, and the second fry crisps everything up and locks in the texture so it stays crunchy even after you add the hot honey sauce.
Add cornstarch to the flour mix: A little cornstarch mixed into the seasoned flour helps create that light, craggy, extra-crispy coating you get from good fried chicken spots. It keeps the crust from feeling heavy and helps it shatter when you bite into it.
Let the breading rest before frying: After dredging the tenders in seasoned flour and batter, let them sit on a rack or tray for 5–10 minutes. This gives the coating time to hydrate and stick to the chicken so it doesn’t slide off or separate once it hits the hot oil.
Fry in small batches and keep the oil hot: Don’t crowd the pan. Frying too many tenders at once will drop the oil temperature and make the coating greasy instead of crisp. Work in batches and let the oil come back up to temp between each round for consistently crunchy tenders.
Adjust the heat level to your taste: Hot honey can go from pleasantly spicy to “whoa” fast. Taste your hot honey sauce and dry rub as you go. Use less Frank’s and cayenne for a mild version, or bump them up if you like it hot. You can always add more heat after frying, but you can’t take it out.
Don’t skip the dry rub layer: The hot honey sauce gives you sweetness and heat, but the dry rub adds that extra punch of smoky, salty, peppery flavor that makes these taste like restaurant-style tenders. Even a light dusting makes a huge difference.
Toss in sauce right before serving: For the crispiest results, toss the fried tenders in hot honey sauce just before you plate them. Letting them sit too long in the sauce will soften the crust. If you want to keep things extra crunchy, drizzle some sauce and serve extra on the side for dipping.
Serve with a good cooling dip: A homemade ranch or blue cheese dip balances the heat and makes each bite feel complete. The creamy dip plus spicy-sweet coating is what gives you that true hot honey chicken experience.
Reheat in the air fryer, not the microwave: If you somehow have leftovers (I never do) reheat them in an air fryer or hot oven so the coating crisps back up. The microwave will warm them, but it will also make the breading soft and soggy, which kind of defeats the whole point of these tenders.

Hot Honey Chicken Tenders FAQs

Can I use chicken breasts instead of tenders?

Yes, chicken breasts work great. Just slice them into even strips so they cook at the same rate. Try to keep them about the same thickness as chicken tenders so the inside stays juicy and the outside gets crispy without overcooking. You might need to pound the chicken before slicing.

Can I skip the double fry?

You can, but you’ll lose a lot of that extra crisp texture. A single fry will still give you good tenders, but the double fry is what really locks in the crunch and keeps the coating from going soft under the hot honey sauce. If you want that restaurant-style crispiness, the second fry is worth it.

Can I make them less spicy?

Absolutely. For a milder hot honey chicken, reduce or omit the cayenne in the dry rub, use less hot sauce, and bump up the honey in the sauce. You can also serve the hot honey on the side so everyone can drizzle or dip to control the heat.

How do I store leftover hot honey chicken tenders?

Let the tenders cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in an air fryer at about 375°F for 5–7 minutes, or in a 400°F oven until hot and crispy again. The microwave will warm them, but it will soften the coating.

Can I freeze them?

Yes, but freeze them before saucing. Fry the tenders, let them cool, then freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer bag or container. Reheat from frozen in the oven or air fryer until hot and crispy, then toss in hot honey and dry rub right before serving.

Can I bake the tenders instead of frying?

You can bake them, but they won’t be quite as crispy as the fried version. To bake, place the breaded tenders on a wire rack set over a baking sheet, spray lightly with oil, and bake at 400°F until golden and cooked through, flipping once. Then add the hot honey and dry rub as usual.

What oil is best for frying?

Use a neutral, high-heat oil like vegetable, canola, or peanut oil. Avoid olive oil for frying here; it has a lower smoke point and stronger flavor that can compete with the hot honey and spices.

What should I serve with hot honey chicken tenders?

They’re amazing with fries, potato wedges, mac and cheese, coleslaw, or a simple side salad. Don’t forget a good dipping sauce, like ranch or blue cheese, to balance the sweet heat.

More Chicken Recipes To Try Next

Yield: 4 servings

Hot Honey Chicken Tenders (Crispy Spicy-Sweet Chicken)

These hot honey chicken tenders are ultra-crispy, sweet, spicy, and packed with bold flavor from start to finish. A triple-layer breading, a sticky hot-honey glaze, a dusting of dry rub, and a homemade Wingstop-style ranch make these tenders absolutely next-level. If you love Nashville hot chicken, hot honey wings, or Wingstop vibes—this recipe is going to be your new obsession.

Prep Time 45 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

Chicken:

1 lb. (500g) chicken tenderloin
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
½ teaspoon black pepper

Seasoned flour:

200g all-purpose flour
100g cornstarch
1 teaspoon baking powder
2 tablespoon garlic powder
2 tablespoon onion powder
2 teaspoon smoked paprika
2 teaspoon cayenne pepper

Wet batter:

4 tablespoon seasoned flour (reserved from above)
1 egg
50 ml water
3 tablespoon Frank’s hot sauce

Hot honey sauce:

½ cup Frank’s hot sauce
½ cup honey
½ stick butter

Dry rub:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon black pepper
¼ teaspoon salt

Restaurant-style ranch:

1 cup mayonnaise
1½ cups buttermilk
2 Hidden Valley Restaurant Style Ranch packets

Instructions

1. In a small bowl, mix together salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper until well blended.

2. Sprinkle the seasoning evenly over the chicken tenderloins, rubbing it in so all sides are coated. Let the chicken rest for at least 15 minutes to absorb the flavors, or refrigerate for up to 2 hours for a deeper flavor.

3. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and cayenne pepper until fully combined.

4. In a separate bowl, whisk together a few tablespoons of the seasoned flour, the egg, water, and hot sauce until the mixture is smooth.

5. Dredge each seasoned chicken tenderloin in the seasoned flour, then dip it into the wet batter, letting any excess drip off. Return the tenderloin to the seasoned flour for a final coat, pressing the flour firmly onto the chicken for an even crust. Place the coated chicken on a rack and let it rest for 10–15 minutes so the coating adheres well.

6 Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken in batches for about 7–8 minutes, or until golden brown and fully cooked. Transfer to a paper towel-lined rack to drain excess oil.

7. After a brief rest, return the chicken to the hot oil for a second fry—about 3–4 minutes—until extra crispy. Drain again on paper towels.

8. In a small saucepan over medium heat, combine hot sauce, honey, and butter. Stir until melted and fully combined.

9. In a small bowl, whisk together garlic powder, onion powder, paprika, brown sugar, cayenne pepper, black pepper, and salt until evenly mixed

10. Brush each fried chicken tender generously with the hot honey sauce. Place them in a large bowl, sprinkle with the dry rub, and toss gently to coat each piece thoroughly.

11. In a bowl, whisk together mayonnaise, buttermilk, and ranch seasoning packets until smooth and creamy.

12. Serve the hot honey chicken tenders warm with the homemade ranch dressing on the side for dipping. Enjoy every crispy, sweet, and spicy bite!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1105Total Fat: 73gSaturated Fat: 14gUnsaturated Fat: 60gCholesterol: 191mgSodium: 841mgCarbohydrates: 70gFiber: 7gSugar: 6gProtein: 42g