Go Back
Crispy baked hot honey chicken tenders finished with a glossy sweet and spicy drizzle

Hot Honey Chicken Tenders (Crispy and Baked)

These crispy baked hot honey chicken tenders feature a seasoned panko coating and a glossy sweet-and-spicy finish. The hot honey is drizzled over the chicken just before serving, helping the coating stay crunchy while letting everyone customize the heat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 pounds chicken tenderloins Choose pieces of similar thickness for even cooking.
  • 3/4 teaspoon fine salt For seasoning the chicken before breading.
  • 1/2 teaspoon black pepper
For the Crispy Coating
  • 1/2 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large eggs
  • 1 tablespoon water For loosening the egg wash.
  • 1 1/2 cups panko breadcrumbs Use coarse panko for the crispiest coating.
  • 2 tablespoons neutral cooking oil Mix into the panko to encourage even browning.
For the Hot Honey Finish
  • 1/3 cup prepared hot honey Use homemade or your preferred prepared hot honey.
  • 1 tablespoon unsalted butter Optional; adds richness and makes the hot honey easier to drizzle.

Equipment

  • Large rimmed baking sheet
  • Parchment paper or oven-safe wire rack
  • Three shallow bowls
  • tongs
  • Small saucepan or microwave-safe bowl
  • Instant-read food thermometer

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. If using an oven-safe wire rack, place it over the baking sheet and lightly grease it.
  2. Pat the chicken tenderloins dry with paper towels, then season them evenly with the salt and black pepper.
  3. In the first shallow bowl, combine the flour, smoked paprika, garlic powder, and onion powder. In a second bowl, whisk the eggs with the water. In a third bowl, stir the panko breadcrumbs with the neutral oil until the crumbs are lightly and evenly moistened.
  4. Working with one chicken tender at a time, coat it lightly in the seasoned flour and shake off the excess. Dip it into the egg wash and allow the extra egg to drip away. Press the tender gently into the panko, coating all sides without creating an overly thick layer.
  5. Arrange the breaded tenders in a single layer on the prepared baking sheet, leaving a little space between each piece. Bake for 8 to 10 minutes.
  6. Carefully turn each tender with tongs and continue baking for about 8 to 10 minutes more. Begin checking thinner pieces early. The chicken is done when the thickest part of each tender reaches an internal temperature of 165°F (74°C).
  7. During the final few minutes of baking, gently warm the hot honey in a small saucepan over very low heat. Add the optional butter and stir until melted and the sauce flows easily. Do not allow the honey to boil.
  8. Let the baked chicken tenders rest for 2 minutes. Drizzle a light layer of warm hot honey over the tenders immediately before serving and offer the remaining sauce on the side.

Notes

For the crispiest coating, pat the chicken completely dry before breading, shake off excess flour, gently press on the panko, and leave space between the tenders while baking. Add the hot honey only immediately before serving because the coating will soften as it sits in the sauce.
For a milder finish, mix the prepared hot honey with an equal amount of plain honey. For more heat, serve additional hot honey on the side so each person can adjust their serving.
Chicken breast can be sliced into strips of similar thickness and used instead of tenderloins. Regular breadcrumbs can replace panko, although the finished coating will be finer and less coarse. For a gluten-free version, use a gluten-free flour blend and certified gluten-free breadcrumbs.
Store cooled leftover chicken and sauce separately in covered containers in the refrigerator for 3 to 4 days. Reheat unsauced chicken in a 350°F (175°C) oven or air fryer until the center reaches 165°F (74°C), then add the hot honey after reheating.
Allergen note: This recipe contains wheat and eggs and contains milk if the optional butter is used.