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Crispy Chicken Tenders

These Crispy Chicken Tenders with Sweet & Spicy Hot Honey Chili Glaze are marinated in flavourful homemade buttermilk, coated in an ultra-crispy seasoned crust, and finished with a sticky sweet and spicy glaze. They're the perfect homemade comfort food for lunch, dinner, parties, or game day.
Prep Time20 minutes
Cook Time15 minutes
Marinating Time1 hour
Total Time1 hour 35 minutes

Ingredients

For Spice Blend:

  • 1 ½ tbsp Smoked paprika
  • ½ tbsp Garlic powder
  • ½ tbsp Black pepper
  • ½ tbsp White pepper
  • ½ tbsp Chicken powder
  • ½ tbsp Mustard powder
  • ½ tbsp Salt + mixed herbs
  • 1 tbsp Onion powder

For Chicken + Marinade:

  • 500 g Chicken tenders
  • 1 cup Warm milk
  • 1 tbsp Lemon juice (to curdle into buttermilk)
  • 2–3 tbsp Hot sauce
  • ⅔ of the prepared spice mix

For Coating:

  • 2 ½ cups Plain flour
  • Remaining ⅓ of spice blend
  • 2 tbsp Marinade buttermilk

For Glaze:

  • 2 tbsp Chili sauce
  • 1 tbsp Honey
  • 2 tsp Brown sugar
  • Squeeze of lemon juice
  • Chopped green chilies (optional, to taste)

For Frying:

  • Oil for deep frying

Instructions

  • In a small bowl, combine the smoked paprika, garlic powder, black pepper, white pepper, chicken powder, mustard powder, salt, mixed herbs, and onion powder. Mix well until all the spices are evenly combined.
  • In a large bowl, stir the lemon juice into the warm milk and let it sit for a few minutes until it thickens slightly into homemade buttermilk. Add the hot sauce and two-thirds of the prepared spice blend, then whisk until well combined.
  • Add the chicken tenders to the buttermilk marinade and mix until every piece is evenly coated. Cover and refrigerate for at least 1 hour, allowing the chicken to absorb all the flavors and become tender.
  • In another bowl, combine the flour with the remaining spice blend. Add 2 tablespoons of the reserved buttermilk marinade and gently mix it through the flour with your fingertips to create small flour clumps. These little crunchy bits will give the chicken an extra crispy coating.
  • Remove each chicken tender from the marinade and coat it generously in the seasoned flour mixture. Press the flour firmly onto the chicken to ensure an even, thick coating for maximum crunch.
  • Heat the oil to 170–175°C (340–350°F). Carefully fry the chicken tenders in batches for 4–6 minutes, or until they are golden brown, crispy, and cooked through with an internal temperature of 74°C (165°F). Transfer to a wire rack or paper towels to drain.
  • In a small bowl, whisk together the chili sauce, honey, brown sugar, lemon juice, and chopped green chilies, if using, until smooth and glossy.
  • Drizzle the sweet and spicy glaze over the hot crispy chicken tenders, or serve it on the side as a dipping sauce. Enjoy immediately while the chicken is hot and crispy.

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