Crispy Hot Honey Lemon Pepper Chicken Tenders
Ultra-crispy double-dredged buttermilk chicken tenders drenched in a sweet, spicy, buttery hot honey and fresh lemon pepper glaze.
In a nutshell: Crispy hot honey lemon pepper chicken tenders feature tender buttermilk-soaked chicken coated in a craggy cornstarch-panko crust, fried or air-fried until crunchy, and tossed in a warm buttery glaze of hot honey, lemon zest, and cracked pepper. Ready in 30 minutes.
The ultimate viral dinner sensation! Juicy, tender chicken breast strips marinated in seasoned buttermilk, coated in a crunch-loaded panko and cornstarch crust, fried or baked to golden perfection, then tossed immediately in warm bubbly hot honey, fresh lemon zest, cracked black pepper, and melted butter.
Key Equipment
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- Cast-Iron Skillet or Air Fryer
- Digital Meat Thermometer
- Wire Cooling Rack
- Basting Tongs
Chef's Pro-Tips
- The Cornstarch Crunch Secret: Blending cornstarch into the all-purpose flour lowers the gluten content, preventing a tough crust and creating a featherlight, glass-like crunch that stays crisp under the glaze.
- Toss While Piping Hot: Toss the tenders immediately upon draining from the hot oil. The residual heat caramelizes the hot honey glaze onto the crispy crust without making it soggy.
- Fresh Lemon Zest Lift: Never skip fresh lemon zest! The fragrant essential oils in fresh citrus peel cut through the rich butter and spicy pepper with vibrant brightness.
Ingredients
4
servings
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1 ½ lbs chicken tenderloins, tendons removed, patted dry
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1 cup buttermilk, or whole milk with 1 tbsp lemon juice
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1 large egg, lightly beaten
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1 tsp garlic powder, divided between marinade and dredge
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1 tsp smoked paprika
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1 tsp kosher salt, divided
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1 cup all-purpose flour
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½ cup cornstarch, for superior crunch
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1 cup panko breadcrumbs
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⅓ cup hot honey, such as Mike's Hot Honey or homemade
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3 tbsp unsalted butter, melted
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1 ½ tbsp lemon pepper seasoning, zesty blend
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1 tbsp fresh lemon juice, plus finely grated zest of 1 lemon
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2 tbsp fresh parsley, finely chopped, for garnish
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Step-by-Step Instructions
Marinate the Chicken
In a medium mixing bowl, whisk together buttermilk, beaten egg, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Add chicken tenderloins, submerging completely. Let marinate for at least 20 minutes at room temperature (or refrigerate up to 4 hours) to tenderize the meat.
Set Up the Double-Dredge Station
In a wide shallow dish, whisk together all-purpose flour, cornstarch, panko breadcrumbs, remaining garlic powder, remaining paprika, and 1/2 teaspoon salt. Drizzle 2 tablespoons of buttermilk marinade into the flour mixture and fork through to create coarse shaggy clumps—this creates those coveted extra-crispy craggy ripples.
Coat the Tenders
Working with one tender at a time, lift from the marinade letting excess liquid drip off, then press firmly into the flour-panko mixture on both sides, ensuring every crevice is coated in crunchy crumbs. Transfer coated tenders to a clean baking sheet.
Fry or Air Fry to Golden Perfection
For Skillet/Stovetop: Heat 1/2 inch of peanut or avocado oil in a deep cast-iron skillet to 350°F (175°C). Fry tenders in batches for 3 to 4 minutes per side until deeply golden brown and internal temperature reaches 165°F (74°C). (Air Fryer alternative: Spray generously with avocado oil spray and air fry at 390°F / 200°C for 12 to 14 minutes, flipping halfway).
Whisk Glaze & Toss Immediately
While tenders cook, whisk together hot honey, melted butter, lemon pepper seasoning, fresh lemon juice, and lemon zest in a small saucepan over low heat until glossy and warm. Transfer piping hot tenders into a large metal bowl, pour warm glaze over them, and toss gently until every piece is sticky and glistening. Garnish with parsley and fresh lemon wedges; serve immediately.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Preheat air fryer to 390°F (200°C). Spray both sides of coated tenders generously with cooking oil spray. Air fry for 12-14 minutes, flipping halfway through, until crispy and reading 165°F internally.
Store leftovers in an airtight container lined with parchment for up to 3 days. Reheat in a 400°F oven or air fryer for 4-5 minutes. Avoid the microwave, which will soften the crust.
Homemade buttermilk ranch, blue cheese dip, or garlic herb aioli provide a cooling, creamy contrast that complements the spicy honey glaze.
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