Baked Hot Honey Chicken Tenders
Let Me Tell You About These Chicken Tenders…
So, funny story—first time I made these Baked Hot Honey Chicken Tenders, I managed to spill honey all over the counter and my dog’s ears. (He didn’t complain.) I’ve been obsessed ever since. There’s something about that sticky-sweet heat, and let’s be honest, sometimes you just need something crunchy and a little bit messy for dinner. And okay, maybe I make these too often. But can you blame me? I mean, they’re baked, so basically healthy, right? (Let’s not check that math too closely.)
Oh, and if you ever find yourself with a crowd of hungry teenagers—these tenders can disappear faster than you can say ‘pass the napkins.’ True story from last summer’s BBQ.
Why You’ll Love This (And Why I Keep Making It)
I make this when my family is bored of the same old chicken (which is, like, every other week) or when I want something that tastes like takeout without leaving the house. My kids go wild for the sweet heat combo—my youngest even eats the leftovers cold, straight from the fridge. That’s dedication.
I used to get frustrated with recipes that left the breading soggy or flavorless, but this one’s got a little trick: a quick blast in the oven at a higher temp keeps things crispy. Also, you get that sticky honey glaze, which (admittedly) can be a bit of a mess, but that’s half the fun. And honestly, these are the tenders I wish I’d gotten as a kid instead of those sad freezer aisle ones.
What You’ll Need (But Don’t Sweat the Small Stuff)
- Chicken tenders (about 1.5 pounds; I sometimes just slice up chicken breasts if that’s what I’ve got. Works a treat.)
- Flour – 1/2 cup. Any kind, really. My grandmother insisted on Gold Medal, but store brand is fine in my book.
- Eggs – 2 large. No eggs? I’ve whisked up a bit of milk with a splash of Dijon in a pinch.
- Panko breadcrumbs – 1.5 cups. Regular breadcrumbs get the job done if you’re out of Panko, but you’ll miss the crunch.
- Smoked paprika – 1 teaspoon. Sometimes I swap for chili powder if I’m feeling dangerous.
- Garlic powder – 1 teaspoon.
- Salt + black pepper – be generous, especially with the pepper.
- Olive oil spray or a drizzle. (Butter works, too. Or, honestly, I’ve used nonstick spray when I’m lazy).
- Honey – 1/3 cup, but I’m not above eyeballing it.
- Hot sauce – 2 tablespoons. Frank’s is classic. Sriracha for a twist. I’ve even used a habanero sauce once—whoa, Nelly.
- Butter – 2 tablespoons, melted.
Let’s Get Cooking (And Maybe Make a Little Mess)
- Preheat your oven to 425°F (about 220°C). Line a baking sheet with parchment or foil. If you forget the parchment, just grease the pan—I’ve done it both ways.
- Set up three bowls: one with flour plus salt and pepper, one with beaten eggs, and one with Panko, paprika, garlic powder, more salt, and a little olive oil drizzled in. (Mixing oil right into the crumbs? Makes them toastier—found that out by accident.)
- Pat your chicken dry. Dredge each piece in flour, then egg, then into the crumb mixture. Press gently so it sticks. This is where I usually sneak a taste of the Panko. Quality control, right?
- Arrange the breaded tenders on your baking sheet. Give them another little spray or drizzle of oil on top for luck. Or crispiness. Same thing.
- Bake for 12 minutes. Flip ’em, bake for another 7-8 minutes. Don’t freak out if the coating looks a bit pale—once the glaze goes on, it’ll look glorious. I promise.
- Meanwhile, in a small saucepan (or the microwave, if you’re feeling wild) melt the butter, then stir in honey and hot sauce. Taste and adjust. Want more heat? Add another dash.
- When the tenders are done, brush them all over with your hot honey butter. Be generous. They’ll be glistening and sticky and, yes, a little messy.
Stuff I’ve Learned (Notes, or: Don’t Panic If…)
- I used to skip the oil in the breadcrumb mix. Turns out, it really does make a difference. Don’t be stingy!
- If your honey gets a bit crystalized, just nuke it for a few seconds—good as new. Or leave it, actually, it melts in the pan anyway.
- The first time I made these, I under-baked them. Now I poke the thickest one with a fork just to be sure. Paranoid, maybe, but worth it.
Variations: My Kitchen Experiments (Some Better Than Others)
- Swapped hot honey for maple syrup once (ran out of honey). It was… interesting. Sweet, but not the same kick. Wouldn’t recommend unless you’re desperate.
- Tried adding a handful of shredded coconut to the Panko, which actually turned out fun for a tropical vibe. Kids liked it. Go figure.
- If you want gluten-free, just use GF breadcrumbs and flour. Easy peasy.
Gear You’ll Need (Or What I Improvise With)
- Baking sheet (aka, the biggest one you own).
- Parchment paper makes cleanup easier, but tin foil or even just a greased pan is fine. I’ve even used one of those silicone mats—they’re great, but a pain to wash.
- If you don’t have a pastry brush for the glaze, I’ve used a spoon, or even (once) a bit of folded up paper towel. Not elegant, but it works.
How to Store It (If There’s Any Left)
In my house, these never last more than a day; but if you’re more disciplined, store cooled tenders in an airtight container in the fridge. They’ll keep for up to 3 days. Reheat on a baking sheet at 375°F for best crispness. Microwave works in a pinch, though they lose their crunch. Actually, I think these taste even better the next day—but don’t quote me on that.
Serving: How We Enjoy These
I love piling these onto a big platter with a bowl of extra hot honey for dipping (yes, double the mess). Sometimes I make a quick slaw on the side, or, for a treat, serve with sweet potato fries—here’s a great oven fry recipe I use. My cousin dunks hers in ranch, but I think that’s sacrilege. Your call.
We’ve even tucked these into buns for make-do chicken sandwiches. Highly recommend if you’ve got leftovers. Or, you know, just make extra.
Pro Tips (Learned the Hard Way…)
- Don’t rush the breading. I once tried skipping the flour step—regretted it. The coating just slithered right off. Not pretty.
- If you pour the honey sauce on too soon, it soaks in and you lose that stickiness. Wait till they’re out of the oven.
- And, don’t overbake. Dry chicken is just… a crime. If in doubt, check early.
Some Questions Folks Have Asked Me
- Can I make these ahead? Sure thing. You can bread and chill them a few hours in advance. Bake right before serving. They reheat pretty well too, but fresh is best—no two ways about it.
- What if I don’t like it spicy? Just use less hot sauce, or swap for sweet chili sauce (the kind you get at Thai restaurants—I love Maesri brand for that). Or, skip the heat altogether and just go honey-butter. No shame in mild.
- Can I freeze them? Yep! Freeze after baking but before saucing. Reheat in a hot oven, glaze, and you’re golden. They aren’t quite as crispy, but still tasty.
- Could I air fry them? Oh, absolutely. 400°F for about 10 minutes, flip halfway. Sometimes they even get crispier, actually.
- What do I do with leftover hot honey? Drizzle it on pizza, biscuits, or even roasted veggies! Once tried it on vanilla ice cream… not my best idea, but hey, live and learn.
If you want more chicken inspiration, I sometimes browse Bon Appétit’s recipes for ideas. Not everything lands, but it’s fun to try.
Anyway, that’s my not-so-perfect, totally delicious Baked Hot Honey Chicken Tenders. Let me know how yours turn out—or if your dog gets involved like mine did. Happy cooking!
Ingredients
- 1.5 lbs chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon melted butter
- Cooking spray
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
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2Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper.
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3Dredge each chicken tender in flour, dip in egg, then coat with the seasoned panko breadcrumbs. Place coated tenders on the prepared baking sheet.
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4Lightly spray the tops of the chicken tenders with cooking spray. Bake for 22-25 minutes, flipping halfway, until golden and cooked through.
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5While the chicken bakes, combine honey, hot sauce, and melted butter in a small saucepan over low heat. Stir until smooth and warmed through.
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6Drizzle or brush the hot honey sauce over the baked chicken tenders before serving. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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