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Spicy Honey Crispy Chicken Tenders Recipe
Ash Tyrrell

Spicy Honey Crispy Chicken Tenders Recipe

The first time I made these spicy honey crispy chicken tenders, I couldn’t stop smiling. They’re juicy, crispy, and coated in a sticky-sweet glaze with just the right kick of heat. It’s the kind of recipe that feels like a warm hug on a plate.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup Greek yogurt: Keeps the chicken tender and adds a tangy flavor.
  • 2 teaspoons salt: Enhances the flavor and balances the spices.
  • 2 teaspoons paprika: Adds a smoky depth and a touch of sweetness.
  • 2 teaspoons ground turmeric: Provides earthy flavor and a vibrant color.
  • 2 garlic cloves crushed: Infuses the marinade with bold, fresh flavor.
  • 2 teaspoons dried thyme: Adds savory herby notes to the chicken.
  • 1 lb 500g chicken tenders: Lean, juicy, and perfect for frying.
  • 1 cup plain flour: Essential for that crispy golden coating.
  • 1 teaspoon baking powder: Makes the coating light and crunchy.
  • Vegetable oil for frying: Ensures even cooking and a golden finish.
  • ½ cup honey: Adds a rich sweet base.
  • 2 teaspoons chili flakes: Brings the heat—adjust to your liking.
  • 1 teaspoon lemon juice: Brightens the glaze and balances the sweetness.

Method
 

  1. Start by mixing Greek yogurt, crushed garlic, salt, paprika, turmeric, and thyme in a bowl. Stir until smooth, then add the chicken tenders, ensuring each piece is well-coated.
  2. Let the chicken marinate for at least 30 minutes. If you can leave it overnight, the flavors will be even more intense.
  3. While the chicken marinates, prepare the coating. Combine flour, baking powder, salt, paprika, turmeric, and thyme in another bowl. When ready, remove the chicken from the marinade and coat each piece thoroughly in the flour mixture. Press the flour onto the chicken to create a textured, crispy layer.
  4. Pour vegetable oil into a heavy-bottomed pot, filling it halfway. Heat the oil to 390°F (180°C). If you don’t have a thermometer, drop a small piece of bread into the oil—it should sizzle and float to the surface.
  5. Carefully add 3-4 tenders to the hot oil at a time, avoiding overcrowding. Fry for about 5 minutes until golden brown and cooked through. Place the fried tenders on a wire rack to drain excess oil and stay crispy.
  6. In a small saucepan, combine honey, chili flakes, and lemon juice. Heat over medium heat, stirring until the honey is warm and runny. Remove from heat and set aside.
  7. Place the fried tenders in a large bowl and pour the spicy honey glaze over them. Toss gently to coat each piece evenly. Serve immediately with your favorite sides or dipping sauces.

Notes

  • Marinate Overnight: The longer the chicken marinates, the more flavorful it becomes.
  • Keep the Oil Hot: Consistent oil temperature ensures a crispy coating.
  • Don’t Overcrowd: Fry in small batches to maintain crunch.
  • Add a Fresh Squeeze: A little lemon juice before serving brightens the flavors.