These crispy hot honey chicken tenders are sure to become a family favorite! Chicken tenders are coated with a grain free “breading”, pan fried, and topped with a sweet and spicy hot honey sauce. Perfect for any occasion or just a weeknight dinner, they’re great served with baked homemade fries and a simple salad. Paleo and gluten free.
Super simple chicken recipes that aren’t just the same thing as usual are always high in demand!
And let’s face it – it’s the “breaded” chicken recipes that always come out on top in my house.
Whether we’re talking these classic chicken cutlets, honey garlic chicken tenders, this crispy chicken salad or buffalo chicken salad, or these new spicy and sweet hot honey chicken tenders.
The crispy chicken recipes are just the best, aren’t they?
What You Need To Make Paleo Honey Garlic Chicken Tenders
I separated the ingredients into what you need for the hot honey sauce and the chicken tenders.
Here’s everything you’ll need to prepare the chicken:
Sauce:
- honey
- hot Sauce
- cayenne pepper
- chipotle chili powder
- garlic powder
- Pinch of Salt
Chicken:
- boneless skinless chicken tenders (or cutlets but into strips)
- Sea salt and black pepper
- blanched almond flour
- arrowroot flour, or tapioca
- garlic powder
- smoked paprika
- cayenne pepper
- sea salt
- black pepper
- egg
- Avocado oil, olive oil, or refined coconut oil for frying
How to Make These Hot Honey Chicken Tenders
In a small saucepan, whisk together the sauce ingredients but don’t heat the sauce yet.
Set up 3 bowls: one for the chicken tenders, one for the flour mixture and one for the egg mixture.
Sprinkle the chicken with sea salt and pepper in the first bowl
In the second bowl, combine the almond and arrowroot, spices and salt and pepper. Whisk the egg with the water in the third bowl.
Heat a large heavy skillet over medium high heat and add your oil for frying, enough to generously coat the skillet.
Once the oil is sizzling hot, dredge a piece of the chicken in the egg, shaking off excess and coat in the dry mixture, shaking off excess, then place in the skillet and repeat for each piece of chicken, turning halfway though once the first side is golden.
I did this in 2 batches using a 12” skillet. For the second batch, heat more oil as needed.
Place the fried tenders on a serving platter, then gently heat the sauce to warm without boiling.
Drizzle the sauce over the fried tenders, reserving about 1/4 cup for dipping, if desired.
The sauce is so delicious, you may want even more for dipping, especially if you’re servings these tenders as an appetizer.
If you want more sauce for dipping, you can double the sauce ingredients to make sure you have plenty to go around!
You can serve the tenders as is or with thinly sliced green onions. If you’re serving them as a meal, they’re great over cauliflower rice or roasted potatoes.
They’re also great on top of a green salad!