Chili Honey Chipotle Tenders Recipe

This crispy sticky Chili Honey Chipotle Tenders Recipe is made with fresh chicken tenderloins, honey, and chipotle peppers, and ready in 30 minutes. Pulling the hot golden chicken from the fryer and tossing it in the sweet and spicy glaze creates a flawless coating. I always make a double batch because these disappear faster than I can fry them.

Restaurant-Quality At Home

I used to order these every time we visited our local casual dining spot, assuming the sauce was too complex to recreate. It turns out that blending canned chipotle peppers with honey creates that exact signature flavor in minutes.

Frying the tenders at home gives you a much better crust than you get from takeout containers. I learned quickly that double-coating the chicken is the real secret to keeping the crunch under that sticky glaze.

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Chili Honey Chipotle Tenders Recipe Ingredients

For the Chicken Tenders:

• 1 1/2 lbs chicken tenderloins
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Vegetable oil (for frying)

For the Honey Chipotle Sauce:

• 2/3 cup honey
• 3 tbsp chipotle peppers in adobo sauce (finely chopped)
• 2 tbsp water
• 1 tbsp apple cider vinegar
• 1/2 tsp salt

How To Make Chili Honey Chipotle Tenders Recipe

1. Prepare the sauce: In a small saucepan, combine the honey, chopped chipotle peppers, water, vinegar, and salt. Simmer over low heat for 5 minutes until slightly thickened, then set aside.
2. Set up the breading station: Whisk the flour, garlic powder, paprika, salt, and pepper in one shallow bowl. In a second bowl, beat the eggs and milk together.
3. Coat the chicken: Dip each chicken tender into the flour mixture, then into the egg wash, and back into the flour for a thick, even coating.
4. Fry the tenders: Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry the chicken for 5 to 6 minutes per side until golden brown and cooked to an internal temperature of 165°F.
5. Toss and serve: Drain the hot chicken on a wire rack for one minute. Place the warm tenders in a large bowl, pour the honey chipotle sauce over them, and toss gently to coat completely.

Recipe Tips

• Maintain the oil temperature: Keep your oil at 350°F between batches. If the oil drops too low, the chicken will absorb it and become greasy.
• Use a wire rack: Drain your fried chicken on a wire rack instead of paper towels so the undersides stay crunchy.
• Blend the sauce: If you prefer a completely smooth glaze, pulse the sauce ingredients in a blender before simmering.
• Don’t skip the double dip: Coating the chicken in flour twice builds a sturdy crust that holds up to the wet sauce.

What To Serve With Honey Chipotle Chicken Tenders

I always pair these spicy tenders with a side of crispy french fries and classic creamy coleslaw. A small cup of ranch dressing or blue cheese dip on the side helps cool down the heat from the chipotle peppers.

How To Store

Store leftover chicken tenders in an airtight container in the fridge for up to 3 days. To keep them somewhat crispy, reheat them in an air fryer at 350°F for 4 to 5 minutes. I do not recommend freezing them once they are tossed in the sauce, as the crust will become too soggy upon thawing.

FAQs

Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20 minutes on a wire rack. Spray the breaded tenders generously with cooking spray to help the flour crisp up.

Is the honey chipotle sauce very spicy?
It carries a medium heat level thanks to the adobo sauce. You can reduce the chipotle peppers to one tablespoon if you want a milder flavor.

Can I make the sauce ahead of time?
You can absolutely make the sauce up to a week in advance. Store it in a jar in the fridge and warm it in the microwave before tossing with the chicken.

Why is my breading falling off?
Breading falls off if the chicken is too wet before dipping or if you handle the tenders too much in the hot oil. Let the breaded chicken rest for five minutes before frying to help the coating adhere.

Nutrition

• Calories: 520 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Cholesterol: 115 mg
• Sodium: 850 mg
• Total Carbohydrate: 54 g
• Protein: 28 g