Easy-to-Get-Right Hot Honey Chicken Tenders
Sweet and Spicy Crispy Tenders with a Balanced Citrus Glow
What makes this the Easy-to-Get-Right Hot Honey Chicken Tenders? The secret to a gourmet, garden-fresh experience is the double-dredge coating and the honey-emulsion glaze combined with Blazing Citrus Medium Sauce. Unlike traditional versions that fail (soggy, dry, or vinegar-heavy), our method involves a low-moisture breading action to unlock natural sweetness and depth. By incorporating our vinegar-free Blazing Citrus Medium Sauce, you add a balanced, sweet, and warming profile that uses organic citrus to brighten the dish without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus Medium Sauce | Medium (6/10) - Balanced, Sweet, and Warming
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 420
Protein: 34g
Carbs: 36g
Fat: 16g
*Note: Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) chicken tenderloins
1 cup (125 g) all-purpose flour
2 large eggs (100 ml), beaten
2 cups (120 g) Panko breadcrumbs
1/2 cup (120 ml) honey
1 tsp (5 g) garlic powder
1/2 tsp (2 g) smoked paprika
4 tbsp (60 ml) Blazing Citrus Medium Sauce
Ingredient Spotlight: Panko breadcrumbs provide a larger, airier surface area compared to traditional breadcrumbs. This structure allows the hot honey glaze to nestle into the nooks and crannies of the crust without saturating the breading, ensuring the chicken stays crispy even after being tossed in the sauce.
Heat It Up with Blazing Citrus Medium Sauce: This sauce acts as the spicy heart of the honey glaze. As a vinegar free hot sauce for cooking, it offers a medium spicy and sweet profile. This organic citrus infused hot sauce integrates seamlessly with the honey, providing a warming heat that feels sophisticated rather than sharp.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Set up a breading station with three shallow bowls: one with flour and spices, one with beaten eggs, and one with Panko breadcrumbs.
Season the chicken tenderloins with salt and pepper, then dredge each piece in flour, dip in the egg wash, and press firmly into the Panko. Pro-Tip: Use the "wet hand, dry hand" method—keep one hand for the flour and Panko and the other for the egg—to prevent your fingers from becoming breaded.
Arrange the tenders on a parchment-lined tray and let them rest for 5 minutes. Pro-Tip: Letting the breaded chicken rest allows the coating to hydrate and adhere, which prevents the breading from falling off during frying or baking.
Fry the tenders in 350°F (175°C) oil for 3–4 minutes per side, or bake at 400°F (200°C) for 15–18 minutes until the internal temperature reaches 165°F (74°C).
While the chicken cooks, whisk together the honey and the Blazing Citrus Medium Sauce in a small saucepan over low heat until the mixture is thin and bubbling.
Remove the chicken from the heat and immediately place in a large metal bowl.
Pour the warm hot honey mixture over the tenders and toss gently with tongs to ensure every inch is lacquered in the glaze.
Serve immediately while the coating is crackling and the sauce is sticky and warm.
Tips & Variations:
The Honey Emulsion: When heating the honey and sauce, avoid bringing it to a hard boil. You want to gently warm it just until the viscosity drops enough to coat a spoon. If the honey gets too hot, it will turn into a hard candy coating on the chicken; keep it just warm enough to remain a fluid, glossy glaze. Air Fryer Method: For a healthier twist, air fry the tenders at 390°F (200°C) for 12 minutes, flipping halfway through. Spray the breadcrumbs generously with oil before cooking to ensure you get that deep-fried golden color and the necessary crunch to hold up to the honey. Regional Swap (Hot Honey Biscuits): For a true Southern comfort experience, serve these tenders tucked inside a split, buttery buttermilk biscuit. The flaky, salty layers of the biscuit absorb the excess hot honey glaze and the sweet citrus notes of the sauce, creating a perfect high-low gourmet breakfast or lunch.
Other Users Suggest:
Replacing: Panko breadcrumbs. New Measurement: 2 cups (120 g) Crushed cornflakes. Why: Provides a distinctively sweet crunch and a darker golden hue that stays incredibly rigid under the glaze. Replacing: Honey. New Measurement: 1/2 cup (120 ml) Pure maple syrup. Why: Offers a deeper, woodsy sweetness that complements the citrus profile in a more savory way.
Storage, Reheat & Freeze:
Storage: Store in an airtight container for up to 2 days; the honey glaze will soften the breading over time. Reheat: Reheat in an oven or air fryer at 350°F (175°C) to help the sugar in the honey recrisp the coating. Freeze: You can freeze the breaded chicken before it is cooked or sauced; once sauced, freezing is not recommended.
People Also Ask:
Q: How do I make the honey glaze stick better to the chicken? A: The secret is tossing the tenders in the sauce while they are still screaming hot from the fryer. The heat of the chicken helps the honey mixture bond to the crust instantly.
Q: Why is a vinegar-free sauce better for hot honey? A: The secret is that our sauce is 100% vinegar-free and uses a specific citrus profile. Most hot sauces have a vinegar base that creates a sour "tang" in the honey; our citrus approach keeps the flavor profile sweet, warming, and bright.
Q: Can I use chicken thighs instead? A: The secret is cutting the thighs into uniform strips. Thighs are higher in fat and will remain much juicier, making them an excellent alternative for those who find breast meat too lean.
