Hot Honey Chicken Tenders

Crispy, crunchy, and coated in a sweet and spicy hot honey sauce, these chicken tenders are the perfect mix of flavors and textures. The honey oat cereal creates a deliciously crunchy crust, while the homemade hot honey sauce brings just the right amount of heat. Whether you’re serving them as a fun appetizer, game-day snack, or family dinner, these tenders are sure to be a crowd favorite.

Why Use Honey Oat Cereal for Chicken Tenders?

Using honey oat cereal for the breading adds a touch of sweetness and an extra crispy texture. It holds up well when fried, giving the chicken a satisfying crunch with every bite while adding subtle hints of honey flavor.

Can I Bake These Chicken Tenders Instead of Frying?

Yes! To bake instead of frying, preheat your oven to 400°F and place the coated tenders on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

How Spicy Is the Hot Honey Sauce?

The hot honey sauce has a mild to moderate spice level, depending on the type of wing sauce used. You can adjust the heat by using a milder sauce or adding red pepper flakes for extra spice.

Ingredients

For the Chicken:

• 2 pounds chicken tenders
• Your favorite poultry seasoning

For the Dredge:

• 3 eggs, whisked
• 1 cup all-purpose flour
• 2 cups honey oat cereal, crushed

For the Hot Honey Sauce:

• 1/2 cup honey
• 4 tablespoons butter
• 1/2 cup wing sauce

Instructions

Prepare the Chicken: Place the chicken tenders in a large bowl and season them generously with your favorite poultry seasoning. Toss to coat evenly, then set aside while preparing the dredging stations.

Prepare the Dredge: Set up three separate bowls. In the first bowl, whisk the eggs until smooth. In the second bowl, add the flour and season it with additional poultry seasoning if desired. In the third bowl, add the crushed honey oat cereal.

Coat the Chicken: Coat each chicken tender by first dredging it in the seasoned flour, shaking off any excess. Next, dip the tender into the whisked eggs, ensuring it is fully coated, then let any excess drip off. Finally, press the tender firmly into the crushed honey oat cereal, making sure the coating adheres well. Shake off any loose crumbs and place the coated tenders on a cooling rack. Allow them to rest for at least 10 minutes to help the coating set.

Fry the Chicken: Preheat oil in a deep fryer or large skillet to 350°F. Once the oil is hot, carefully add the chicken tenders in batches, frying for about 6 minutes or until they turn golden brown and crispy. Remove and place on a wire rack or paper towels to drain excess oil.

Make the Hot Honey Sauce: In a saucepan over medium heat, combine honey, butter, and wing sauce. Stir continuously until the butter is fully melted and the sauce is well combined. Remove from heat.

Coat the Chicken Tenders: Brush the hot honey sauce generously over the fried chicken tenders while they are still warm. Serve immediately and enjoy with your favorite dipping sauces.

Notes

• For a spicier version, add a pinch of cayenne pepper to the hot honey sauce.
• Leftover chicken tenders can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for crispiness.
• Serve with ranch dressing, coleslaw, or a side of fries for a complete meal.