Crispy Hot Honey Chicken Tenders

5 from 10 votes

Baked on a sheet pan, Crispy Hot Honey Chicken Tenders are a crowd-pleaser. Honey-glazed, crunchy, golden brown with a touch of heat.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Main Course

Cuisine: American

Keyword: air fryer, chicken, honey, hot honey, hot sauce

Servings: servings

Calories: 480kcal

5 cups Cornflakes
½ cup Parmesan Cheese
1 teaspoon Smoked Paprika
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
1 teaspoon Kosher Salt
2 large Eggs beaten
½ cup Buttermilk Add a splash of white or apple cider vinegar to regular milk for a perfect substitute for buttermilk
3 Tablespoons Hot Sauce Adjust to your level of heat preference
2 pounds Boneless Chicken tenderloins, breasts, or thighs
3 Tablespoons Olive Oil

½ cup Honey
2-3 Tablespoons Hot Sauce such as Frank's Hot Sauce. Adjust to your heat preference.
2-3 teaspoons Cayenne Pepper
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
1 teaspoon Kosher Salt
1 teaspoon Red Pepper Flakes optional for more heat

Line a sheet pan with parchment paper and preheat oven to 425 degrees.
In a food processor or large zip-top bag, combine 5 cups Cornflakes, ½ cup Parmesan Cheese, 1 teaspoon Smoked Paprika, ½ teaspoon Onion Powder, ½ teaspoon Garlic Powder, and 1 teaspoon Kosher Salt. Pulse until fine crumbs have formed. Transfer to a large bowl.
In a medium bowl, beat 2 large Eggs, ½ cup Buttermilk and 3 Tablespoons Hot Sauce until well combined. Add the 2 pounds Boneless Chicken to the spicy buttermilk mixture and toss until well combined.
Toss the chicken pieces in the crushed cornflakes mixture, making sure each piece is covered fully. Place on baking sheet allowing plenty of room between pieces.
Drizzle with 3 Tablespoons Olive Oil. Bake for 20-25 minutes or until crisp and the internal temperature has reached 165 degrees F.
During the last few minutes of cooking, combine all the hot honey ingredients (½ cup Honey, 2-3 Tablespoons Hot Sauce, 2-3 teaspoons Cayenne Pepper, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, 1 teaspoon Kosher Salt, and optional 1 teaspoon Red Pepper Flakes in a liquid measuring cup or other microwave-safe small bowl. Microwave for 1 minute or until hot. This can be done in a small saucepan over medium heat.
Drizzle the warm spicy sauce over the cooked chicken. Save any leftover hot honey for other uses.
Return to the oven for 3-5 minutes for a final crisp. Serve.