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Appetizers & Entrees, Sauces, Savory Apps

Chicken Tenders with Hot Honey Sauce Recipe

Chicken Tenders with Hot Honey Sauce (2)

Prep Time: 25 Minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 8 tenders

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[Total: 2 Average: 4.5]
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Chicken Tenders with Hot Honey Sauce (2)

Ingredients

Chicken

 

 

Sauce

 

Directions

Chicken

 

  1. Cut the chicken into 8 – 2 oz. strips; set aside.
  2. In a small bowl, whisk together the flour, thyme, salt and pepper.
  3. In a second small bowl, whisk together the egg and milk.
  4. Dip the chicken in the flour mixture and toss to coat.
  5. Dip in the egg mixture, coating the whole piece. Shake off the excess egg.
  6. Dip back in the flour mixture and toss to coat. Shake off excess flour and place on a platter.
  7. Once all the chicken is breaded, place the platter in the refrigerator.
  8. Add shortening to a deep fryer or heavy-bottomed deep skillet and heat to 375°F.
  9. Add pieces of chicken to the fryer, but do not overcrowd.
  10. Fry 5-6 minutes per batch, or until chicken reaches an internal temperature of 165°F.
  11. Drain on a paper towel lined baking sheet.
  12. If you need to do several batches, keep the chicken warm by placing on a baking rack placed on a baking sheet.

 

Sauce

 

  1. In a small saucepan, combine the honey, crushed red pepper, vinegar, and smoked paprika.
  2. Heat over med-low heat, whisking to combine, until the mixture starts to simmer.
  3. Simmer for 30 seconds, then remove from the heat.
  4. Drizzle on the cooked chicken or use as a dipping sauce.
  5. Store the honey in an airtight container.

Tips

Sauce is best made a day in advance so the flavors have time to blend.

Chicken Tenders with Hot Honey Sauce Recipe

Chicken Tenders with Hot Honey Sauce (2)

Prep Time: 25 Minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 8 tenders

Ingredients

Chicken

 

 

Sauce

 

Directions

Chicken

 

  1. Cut the chicken into 8 – 2 oz. strips; set aside.
  2. In a small bowl, whisk together the flour, thyme, salt and pepper.
  3. In a second small bowl, whisk together the egg and milk.
  4. Dip the chicken in the flour mixture and toss to coat.
  5. Dip in the egg mixture, coating the whole piece. Shake off the excess egg.
  6. Dip back in the flour mixture and toss to coat. Shake off excess flour and place on a platter.
  7. Once all the chicken is breaded, place the platter in the refrigerator.
  8. Add shortening to a deep fryer or heavy-bottomed deep skillet and heat to 375°F.
  9. Add pieces of chicken to the fryer, but do not overcrowd.
  10. Fry 5-6 minutes per batch, or until chicken reaches an internal temperature of 165°F.
  11. Drain on a paper towel lined baking sheet.
  12. If you need to do several batches, keep the chicken warm by placing on a baking rack placed on a baking sheet.

 

Sauce

 

  1. In a small saucepan, combine the honey, crushed red pepper, vinegar, and smoked paprika.
  2. Heat over med-low heat, whisking to combine, until the mixture starts to simmer.
  3. Simmer for 30 seconds, then remove from the heat.
  4. Drizzle on the cooked chicken or use as a dipping sauce.
  5. Store the honey in an airtight container.

Tips

Sauce is best made a day in advance so the flavors have time to blend.

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