Honey Chipotle Chicken Tenders
Honey Chipotle Chicken Tenders are crispy fried chicken strips tossed in a sweet, smoky, and spicy honey chipotle glaze. They’re crunchy on the outside, juicy inside, and packed with bold flavor.
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
Recipe Tips
Let the chicken rest on a wire rack for a few minutes after dredging it in flour. This helps the coating hydrate and stick better, creating a crispier crust when fried.
Also, don’t overcrowd the frying pan. Frying in small batches keeps the oil temperature steady and prevents soggy chicken.
