restaurant Ingredients

• 1 1/2 lbs chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• to taste salt
• 2 eggs
• 1 1/2 cups panko breadcrumbs
• as needed oil spray or olive oil
• 1/2 cup honey
• 2 tbsp butter
• 1 tbsp hot sauce
• 1 tsp red pepper flakes
• 1 tsp apple cider vinegar

list_alt Instructions

1. 1
   Step 1: Toss the chicken tenders with buttermilk and a little salt, then let them sit briefly until the surface is lightly seasoned and hydrated - this helps the meat stay juicy and creates the tacky base needed for a crunchy homemade chicken tender crust.
2. 2
   Step 2: Combine the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt in one bowl, and place the panko in another, adding beaten eggs only if you want a thicker layered coating - this sets up a breading station that produces a crisp, textured finish with strong flavor under the glaze.
3. 3
   Step 3: Dredge each tender through the seasoned flour, then panko, pressing firmly so the coating forms craggy edges, and arrange them on a rack or lined tray - this rough texture is what gives the chicken tenders their extra crunch and helps the hot honey cling beautifully.
4. 4
   Step 4: Bake the tenders at 425°F, lightly sprayed with oil, until deeply golden and cooked through, flipping once if needed - this high heat helps the crust brown and crisp while keeping the chicken juicy inside.
5. 5
   Step 5: Warm the honey, butter, hot sauce, red pepper flakes, and vinegar together just until smooth and glossy - this creates the sweet-spicy hot honey coating that tastes balanced rather than cloying or harsh.
6. 6
   Step 6: Drizzle or brush the hot honey over the tenders right before serving, leaving some extra on the side - this keeps the crust crisp while still delivering the shiny, sticky finish that makes the dish so irresistible.