Habanero Honey Chicken Tenders

Ingredients

For the Chicken

  • 1½ lbs chicken tenders (or chicken breast cut into strips)
  • 1 cup buttermilk
  • 1 tbsp Brave Habanero Honey
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt

For the Breading

  • 1½ cups all-purpose flour
  • ½ cup cornstarch (key for crunch!)
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper
  • 1 tbsp finely crushed cornflakes or panko (optional, for extra shatter)

For the Habanero Honey Sauce

  • ½ cup honey
  • 2 tbsp Brave Habanero Honey
  • 1–2 tbsp butter
  • ½ tsp red pepper flakes (to taste)
  • 1 tsp apple cider vinegar
  • Pinch of smoked paprika

Instructions

1. Marinate Chicken

Mix buttermilk, Habanero Honey, garlic powder, paprika, and salt in a bowl. Add chicken tenders, cover, and refrigerate at least 1 hour (or overnight for max juiciness).

2. Prepare Breading

In a shallow dish, whisk together flour, cornstarch, spices, and cornflake crumbs if using. Remove chicken from marinade (don't wipe it off) and dredge in the flour mixture. Press breading firmly onto each piece for a rugged, craggy coating.

Optional: Dip back into buttermilk, then flour again for double dredge crunch.

Place coated tenders on a wire rack for 10–15 minutes to "set" before frying.

3. Fry

Heat oil (canola or vegetable) to 350°F. Fry tenders in batches until golden brown and internal temp hits 165°F (about 5–6 min). Transfer to a wire rack (not paper towels) to stay crispy. Sprinkle lightly with salt.

Air Fryer Option

Preheat to 400°F. Spray basket lightly with oil. Arrange in a single layer. Cook 8–10 minutes, flipping halfway, until crisp and cooked through.

4. Make Habanero Honey Sauce

In a small saucepan, heat honey, Habanero Honey, butter, red pepper flakes, vinegar, and paprika until smooth and glossy — don't boil, just melt together. Taste and adjust.

5. Sauce & Serve

Toss tenders in sauce for sticky-coated style, OR drizzle over for crispy + saucy contrast. Serve immediately.

Pro Tips

  • Cornstarch + flour combo = ultra-crisp, airy crust.
  • Resting breaded chicken before frying helps the coating stick.
  • Wire rack after frying keeps breading crunchy.