Start with chicken tenders—pat them dry for better seasoning. Season each piece with salt, pepper, garlic powder, and paprika for extra flavor. Even without the honey glaze, this mix gives chicken a satisfying taste.
Set up a breading station with three shallow bowls. Place flour in one, beaten eggs in another, and panko in the last. This setup keeps things neat while breading each tender.
Dredge each chicken piece in flour, shaking off any excess. Coat with egg next, letting any excess drip off. Finish by pressing chicken into panko, ensuring full coverage. Panko creates a crispier crust that holds up perfectly.
For frying, heat oil in a skillet over medium-high heat. You want enough heat for a quick fry without overcooking. Test by dropping a breadcrumb into oil—if it sizzles, you’re ready.
Add chicken tenders, a few at a time, so they don’t crowd. Fry each side for about 3 minutes, flipping once. Aim for a deep golden crust that looks irresistible. Remove and place on a paper towel-lined plate, letting them cool slightly.
While tenders rest, prepare the hot honey glaze. Warm honey and hot sauce together in a small saucepan over low heat. Stir gently until fully combined. Adjust hot sauce to taste, adding more for extra kick. A pinch of red pepper flakes gives a bit more spice, though optional.
Drizzle hot honey glaze over crispy tenders, coating each one. If preferred, serve sauce on the side for dipping, giving everyone control over the heat level. The mix of spicy honey with crispy chicken creates a balance that’s hard to beat.