When I first tried making hot honey chicken tenders at home, I knew I’d found something special. These crispy, golden tenders covered in a sticky sweet and spicy glaze have become a regular on my dinner table. The combination of crunchy cornflake coating and that addictive hot honey sauce creates a dish that hits every flavor note you’re craving.

What Makes These Chicken Tenders Special?

The secret lies in the double-coating technique and that sticky hot honey glaze. I use crushed cornflakes instead of regular breadcrumbs, which creates an extra-crispy shell that holds up beautifully under that glossy sauce. The paprika and cayenne in the coating give the chicken a warm spice base, while the honey sauce brings sweetness with just enough heat to keep things interesting.

The texture contrast is what really makes these shine. You get that satisfying crunch on the outside, followed by juicy, tender chicken inside, all wrapped up in a sauce that’s both sweet and spicy. Each bite delivers layers of flavor that build on each other.

Equipment Needed

Large mixing bowl
Shallow dish for egg wash
Baking sheet
Parchment paper
Small saucepan
Whisk
Measuring spoons and cups

Ingredients for Hot Honey Chicken Tenders

For the Chicken:

10.5 oz chicken tenderloins (about 300g mini fillets)
3 teaspoons paprika
1 teaspoon cayenne pepper
Salt and black pepper to taste
1 large egg, beaten
2 cups crushed cornflakes (about 60g)

For the Hot Honey Sauce:

¼ cup honey (4 tablespoons)
4 teaspoons dark soy sauce (light soy works too)
2 garlic cloves, minced
3 teaspoons hot sauce

How to Make Hot Honey Chicken Tenders

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chicken tenderloins completely dry with paper towels. This step matters more than you might think – moisture is the enemy of crispy coating.
Season the chicken all over with salt, pepper, paprika, and cayenne pepper. Make sure each piece gets coated evenly.
Set up your breading station: beaten egg in one shallow dish, crushed cornflakes in another.
Dip each seasoned chicken tender first into the beaten egg, letting excess drip off.
Press the egg-coated chicken into the crushed cornflakes, making sure to coat all sides thoroughly. The coating should stick well to the egg wash.
Place the coated tenders on your prepared baking sheet, leaving space between each piece.
Bake for 15-18 minutes, or until the coating turns golden brown and the internal temperature reaches 165°F (74°C).
While the chicken bakes, make your hot honey sauce.

How to Make the Hot Honey Glaze

Combine honey, soy sauce, minced garlic, and hot sauce in a small saucepan.
Heat over medium-low heat, whisking constantly, for 2-3 minutes until well combined and slightly thickened.
Remove from heat and let cool slightly – it will thicken more as it cools.
Brush or drizzle the warm glaze over the hot chicken tenders immediately after they come out of the oven.

Expert Tips

Crush cornflakes properly: Use a rolling pin or food processor to get uniform pieces – not powder, but not huge chunks either
Don’t skip the drying step: Moisture prevents proper coating adhesion
Double-check doneness: Use a meat thermometer to ensure 165°F internal temperature
Apply glaze while hot: The residual heat helps the sauce adhere better
Adjust heat level: Start with less hot sauce and add more to taste
Fresh garlic works best: Pre-minced garlic from a jar won’t give the same flavor punch

How to Store Leftover Hot Honey Chicken Tenders

Store any leftover tenders in the refrigerator for up to 3 days in an airtight container. To reheat, use your oven at 350°F for 8-10 minutes rather than the microwave, which will make the coating soggy. You can also freeze these for up to 2 months, though the coating won’t be quite as crispy after thawing and reheating.

Serving Suggestions

These hot honey chicken tenders work great with simple sides that won’t compete with their bold flavors. I like serving them with:

Creamy coleslaw to cool down the heat
Crispy french fries or sweet potato wedges
Fresh corn on the cob
Simple green salad with ranch dressing
Garlic bread for soaking up extra sauce

Hot Honey Chicken Tenders Recipe FAQs

Can I use regular breadcrumbs instead of cornflakes?
You can, but you’ll lose that extra crunch that makes these special. Panko breadcrumbs work better than regular if you must substitute.

How spicy are these chicken tenders?
They have a medium heat level. You can adjust by using less cayenne pepper or hot sauce in the recipe.

Can I make these ahead of time?
The coating works best when applied and cooked immediately. However, you can prep the sauce ahead and store it in the fridge for up to a week.

What if I don’t have chicken tenderloins?
Cut regular chicken breasts into strips about the same size as tenderloins for even cooking.