For the Chicken:

• 1 lb Chicken Tenderloins, White Tendon Removed: The star of the show! Chicken tenderloins are the ideal cut for this recipe because they are naturally tender, cook quickly, and are perfectly portioned for finger food. Removing the white tendon, while a bit tedious, is a worthwhile step as it eliminates that chewy, unpleasant texture that can sometimes occur in chicken tenders. Opt for fresh, high-quality chicken tenderloins for the best flavor and texture. If using frozen tenderloins, ensure they are fully thawed before starting the recipe. You can also use chicken breasts cut into strips if tenderloins aren’t readily available, but tenderloins offer a superior tenderness and shape for this dish. Consider using organic or free-range chicken for enhanced flavor and ethical sourcing if it aligns with your preferences.
• 2 Cups Buttermilk: Buttermilk is the secret weapon for achieving incredibly tender and juicy chicken tenders. The acidity in buttermilk tenderizes the chicken, breaking down muscle fibers and resulting in a melt-in-your-mouth texture. It also adds a subtle tang that complements the sweetness of the honey and the heat of the hot sauce. Furthermore, buttermilk helps the flour coating adhere beautifully to the chicken, creating a crispy exterior. If you don’t have buttermilk on hand, you can make a quick substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5–10 minutes to curdle slightly before using. However, for the best results, real buttermilk is recommended. Full-fat buttermilk will also contribute to a richer flavor and more tender chicken compared to low-fat versions.

For the Crispy Coating:

• 1 1/2 Cups All-Purpose Flour: All-purpose flour forms the base of the crispy coating. It provides structure and helps to create that satisfying crunch when fried. Ensure you are using fresh flour for the best results. Avoid using self-rising flour, as it contains leavening agents that are not desired for this recipe. You can also experiment with different types of flour for subtle variations in texture. For instance, bread flour might yield an even crispier coating due to its higher protein content, while pastry flour could result in a slightly more delicate crust. However, all-purpose flour is the most versatile and readily available option, providing excellent results for this recipe.
• 1/2 Cup Cornstarch: Cornstarch is the key ingredient for achieving extra crispiness. It inhibits gluten development in the flour coating, preventing it from becoming tough or chewy. Cornstarch creates a light and airy coating that fries up incredibly crispy and stays that way for longer. Do not skip the cornstarch if you are aiming for that signature crispy texture that makes fried chicken so irresistible. Make sure your cornstarch is fresh and dry for optimal performance.
• 2 tsp Garlic Powder: Garlic powder adds a savory depth of flavor to the chicken tenders. It infuses the coating with a subtle garlic aroma and enhances the overall taste profile. Use good quality garlic powder for the best flavor. You can adjust the amount to your preference, but 2 teaspoons provide a balanced garlicky note without being overpowering. Fresh garlic is not recommended in the dry coating as it can burn during frying. Garlic powder is the perfect way to incorporate garlic flavor into the crispy crust.
• 1 tsp Onion Powder: Similar to garlic powder, onion powder contributes to the savory complexity of the chicken tenders. It adds a subtle sweetness and umami flavor that complements the other spices and enhances the overall taste. Use good quality onion powder for the best flavor. Like garlic powder, onion powder is preferred over fresh onion in the dry coating for even flavor distribution and to prevent burning during frying.
• 1 tsp Paprika: Paprika serves a dual purpose in this recipe. It adds a mild, slightly sweet and smoky flavor, as well as a beautiful reddish hue to the coating, making the chicken tenders visually appealing. You can use regular paprika or smoked paprika for a more pronounced smoky flavor. Sweet paprika will add a touch of sweetness, while hot paprika will introduce a subtle hint of heat. Experiment with different types of paprika to customize the flavor profile to your liking.
• 1 tsp Oregano: Dried oregano adds a touch of herbaceousness and Mediterranean flavor to the chicken tenders. It provides a savory counterpoint to the sweetness of the honey and the heat of the hot sauce. Use dried oregano for this recipe, as fresh oregano is not as potent and may not distribute evenly in the dry coating. Ensure your dried oregano is relatively fresh for the best flavor.
• 1 1/2 tsp Salt, or to Taste: Salt is crucial for seasoning both the chicken and the coating. It enhances the flavor of all the other ingredients and prevents the chicken tenders from tasting bland. Start with 1 1/2 teaspoons of salt and adjust to your taste preference. Remember that the hot honey sauce will also contribute some saltiness, so season accordingly. Kosher salt or sea salt are generally preferred for cooking due to their clean taste and ease of use.
• 1/4 tsp Black Pepper, or to Taste: Black pepper adds a subtle warmth and spice to the chicken tenders. It complements the other spices and enhances the overall flavor profile. Freshly ground black pepper is always recommended for the best flavor and aroma. Adjust the amount to your taste preference. A quarter teaspoon provides a gentle pepperiness, but you can increase it if you prefer a more pronounced pepper flavor.

For the Hot Honey Sauce:

• 1/2 Cup Hot Sauce: Hot sauce is the key ingredient that provides the “hot” in hot honey chicken tenders. The type of hot sauce you use will significantly impact the flavor and heat level of the sauce. For a classic flavor profile, a Louisiana-style hot sauce like Frank’s RedHot or Crystal Hot Sauce is recommended. These sauces have a vinegar base and a medium heat level, allowing the honey flavor to shine through. However, you can experiment with different types of hot sauces to customize the flavor. For a milder sauce, use a milder hot sauce or reduce the amount. For a spicier sauce, use a spicier hot sauce like habanero or ghost pepper sauce, or increase the amount of hot sauce. Consider the flavor profile of the hot sauce as well. Some hot sauces are more vinegary, while others are fruitier or smokier. Choose one that complements the honey and your taste preferences.
• 1/2 Cup Honey: Honey provides the “honey” in hot honey chicken tenders, adding sweetness and a beautiful glaze to the chicken. Use good quality honey for the best flavor. Raw honey or wildflower honey will offer a more complex and nuanced flavor compared to processed honey. The type of honey you use can also influence the flavor profile of the sauce. For example, clover honey is mild and floral, while buckwheat honey is darker and more robust. Choose a honey that you enjoy and that complements the hot sauce you are using.
• Oil, for Frying: Oil is essential for frying the chicken tenders to crispy perfection. Choose a neutral-flavored oil with a high smoke point, such as canola oil, vegetable oil, peanut oil, or grapeseed oil. These oils can withstand high temperatures without breaking down or imparting unwanted flavors to the chicken. Avoid using olive oil, as it has a lower smoke point and can become bitter when heated to frying temperatures. The amount of oil needed will depend on the size of your pot or fryer and the depth you need for deep-frying. Ensure you have enough oil to fully submerge the chicken tenders for even cooking and crisping.