Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Hot Honey Chicken Tenders (Crispy, Sticky & Sweet-Spicy)

Sarah Smith
Jan 23
2 min read

Crispy fried chicken tenders drizzled with honey on parchment paper, beside a bowl of dipping sauce with a spoon. Golden and appetizing.

These Hot Honey Chicken Tenders are crispy on the outside, juicy on the inside, and coated in a sticky, sweet-spicy glaze that clings to every bite. Lightly breaded chicken tenders are cooked until golden, then finished with warm, hot honey that balances heat, sweetness, and savory crunch most satisfyingly.

They’re perfect for easy dinners, game day spreads, or casual gatherings, and pair especially well with sides like Honey Butter Skillet Corn, Creamy Coleslaw, or

This recipe fits seamlessly into a rotation of crowd-pleasing comfort meals when you want bold flavor without complicated prep.

Why You’ll Love This

Crispy, juicy chicken with a sweet-spicy glaze
Easy to make in the oven, air fryer, or skillet
Ready in about 30 minutes
Perfect for dinner, appetizers, or sliders
Adjustable heat level for the whole family

Recipe Card

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4

Nutrition Information

Estimated per serving:

Calories: 480
Carbohydrates: 34g
Protein: 32g
Fat: 24g
Fiber: 2g
Sugar: 9g

Ingredients

Chicken Tenders

1½ lb chicken tenders
1 cup buttermilk
1 cup all-purpose flour
½ cup panko breadcrumbs
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
Neutral oil, for frying or spraying

Hot Honey Glaze

½ cup honey
1–2 tbsp hot sauce (to taste)
1 tsp red pepper flakes
1 tbsp butter

Instructions

Place chicken tenders in a bowl and pour over buttermilk. Let marinate for at least 10 minutes.
In a separate bowl, mix flour, panko, salt, pepper, paprika, and garlic powder.
Remove chicken from buttermilk and dredge each piece in the breading mixture, pressing gently to adhere.
Cook chicken using your preferred method:
- Skillet: Fry in shallow oil over medium-high heat for 3–4 minutes per side until golden and cooked through.
- Air fryer: Cook at 400°F for 10–12 minutes, flipping halfway.
- Oven: Bake at 425°F for 15–18 minutes on a rack, flipping once.
While the chicken cooks, combine the honey, hot sauce, red pepper flakes, and butter in a small saucepan. Warm gently until melted and smooth.
Drizzle hot honey glaze over cooked chicken tenders or toss lightly to coat.
Serve immediately.

Tips & Variations

Extra crispy: Double-dip tenders in buttermilk and breading
Milder: Reduce hot sauce and red pepper flakes
Spicier: Add cayenne or chili crisp to the glaze
Slider-style: Serve on toasted buns with pickles and slaw

Make-Ahead & Storage

Chicken tenders can be breaded up to one day ahead and refrigerated before cooking. Leftovers keep well for up to 3 days and reheat best in the oven or air fryer to restore crispness.

FAQ

Can I use chicken breasts instead? Yes — slice them into strips similar in size to tenders.

Is hot honey very spicy? It’s sweeter than spicy, and the heat level is easy to adjust.

Can I glaze ahead of time? For the best texture, glaze just before serving.

Final Thoughts

Hot Honey Chicken Tenders are everything cozy comfort food should be — crispy, juicy, and coated in that irresistible sweet-spicy glaze. Whether you’re serving them for dinner, game day, or a casual get-together, this is one recipe that always disappears fast.