When I pick up one of these Honey Chipotle Chicken Tenders, the first thing I notice is the sticky, glossy glaze coating every piece. The sauce clings perfectly to the crispy chicken, giving it that deep red color from the chipotle peppers and adobo sauce.
The chicken itself is incredibly crispy on the outside, thanks to the flour and cornstarch coating that fries up golden brown. Inside, the meat stays juicy and tender. Once the tenders are tossed in the honey chipotle sauce, the flavor completely transforms. You get that sweet honey up front, followed by the smoky heat from the chipotle peppers and a little tang from the vinegar and ketchup.
Every bite is the perfect balance of sweet, smoky, and spicy. The crispy crust soaks up just enough sauce without getting soggy, making these chicken tenders completely addictive.
Why You’ll Love This Recipe
You’ll love this recipe because it hits every flavor note at once.
- Sweet from the honey
- Smoky heat from the chipotle peppers
- Crispy fried chicken texture
- Juicy tender meat
It’s the kind of recipe that feels like restaurant-quality chicken tenders, but made right in your own kitchen.
Variations
Air Fryer Version
Air fry the breaded chicken at 400°F for 10–12 minutes, flipping halfway, then toss in the honey chipotle sauce.
Oven Baked Version
Bake breaded tenders on a wire rack at 425°F for 18–22 minutes until crispy.
Extra Spicy Version
Add extra chipotle peppers or a teaspoon of cayenne to the sauce.
Honey BBQ Version
Replace the chipotle peppers with your favorite barbecue sauce for a sweet BBQ glaze.
Asian Style Version
Add soy sauce and garlic to the honey chipotle glaze for a sweet spicy Asian inspired flavor.
Taco Version Slice the chicken and serve in tortillas with slaw and lime crema.
Honey Chipotle Chicken Tenders
Ingredients
Honey Chipotle Sauce
- ½ cup honey
- ⅓ cup chipotle chiles in adobo sauce
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 tablespoons adobo sauce
Crispy Chicken
- 1 ½ pounds boneless skinless chicken breasts cut into strips
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups all purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle seasoning
- 1 cup buttermilk
Instructions
- Add honey, chipotle peppers, ketchup, vinegar, adobo sauce, and ¼ cup water to a blender. Blend until smooth and bright red.
- Transfer sauce to a small saucepan and bring to a gentle boil over medium heat.
- Cook for 2–3 minutes, whisking occasionally, until slightly thickened.
- Remove from heat and let cool.
- Season chicken strips with salt and black pepper. Place flour in a shallow bowl and lightly dredge chicken in flour. Place chicken on a wire rack and let rest 5 minutes.
- Add to remaining flour: cornstarch, baking powder, garlic powder, smoked paprika, and chipotle seasoning. Whisk until combined. In another bowl, whisk buttermilk with 1 tablespoon of the flour mixture.
- Dip chicken into the buttermilk mixture. Then dredge again in the seasoned flour mixture. Shake off excess flour.
- Heat oil in a deep skillet to 350°F. Working in batches, fry chicken for 2–3 minutes per side until golden brown and crispy. Transfer chicken to a wire rack.
- Place fried chicken in a large bowl. Pour the honey chipotle sauce over the chicken. Toss until fully coated.
- Serve hot with: fries, ranch dressing, coleslaw, or pickles.
Video
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