Crispy Chipotle Chicken Tenders Recipe

This sweet and spicy Chipotle Chicken Tenders Recipe is made with juicy tenderloins, a crunchy buttermilk coating, and a smoky honey glaze, all ready in just 35 minutes. The hero moment happens when you toss the sizzling, golden-brown chicken into the warm sauce, coating every craggy edge in sticky perfection. I love making these at home because they stay incredibly crispy while delivering that addictive restaurant-style heat.

Better Than Takeaway

If you have ever ordered those famous honey-chipotle crispers from a certain casual dining chain, you know exactly why this flavor combination works. I spent years trying to recreate that specific balance of puffy, crunchy batter and sticky, smoky heat. My early attempts were often too soggy or the sauce was overwhelmingly spicy without enough sweetness to balance it out.

The secret I learned is to double-dredge the chicken using cornstarch in the flour mixture, which creates those shattered-glass crispy edges that hold up against the heavy sauce. Making these at home not only saves money but lets you control the spice level of the glaze, ensuring it has just the right amount of kick for your family.

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Chipotle Chicken Tenders Recipe Ingredients

For the Chicken:

• 1.5 lbs chicken tenderloins (or breast sliced into strips)
• 1.5 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 large eggs
• 1/2 cup buttermilk (or milk)
• Vegetable oil, for frying

For the Honey Chipotle Sauce:

• 2/3 cup honey
• 1/4 cup ketchup
• 2 tablespoons chipotle peppers in adobo sauce (finely minced or pureed)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• Pinch of salt

How To Make Chipotle Chicken Tenders Recipe

1. Make the Glaze: In a small saucepan over medium heat, combine the honey, ketchup, minced chipotle peppers (with some adobo sauce), apple cider vinegar, garlic powder, and salt. Whisk well and let it simmer gently for 2–3 minutes until slightly thickened. Remove from heat and set aside.
2. Set Up Dredging Stations: In a large shallow bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika. In a separate bowl, whisk the eggs and buttermilk until smooth.
3. Coat the Chicken: Take a chicken tender and dip it first into the flour mixture, shaking off excess. Next, dip it fully into the egg wash, allowing the drip to fall off. Finally, press it back into the flour mixture firmly to create a thick, craggy coating. Place on a wire rack and repeat with all chicken.
4. Fry the Tenders: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower 3–4 tenders into the hot oil. Fry for 4–6 minutes, flipping halfway, until they are deep golden brown and the internal temperature reaches 165°F.
5. Drain and Glaze: Remove the fried chicken and place on a wire rack or paper towel-lined plate to drain for one minute. Transfer the hot chicken to a large bowl, pour the warm honey chipotle sauce over the top, and toss gently until every piece is glossy and coated. Serve immediately.

Recipe Tips

• Control the Heat: Chipotle peppers can vary in spice. Start with one tablespoon of the minced peppers and sauce, taste the glaze, and add more if you want a fierier kick.
• Don’t Skip the Cornstarch: Cornstarch cuts the gluten in the flour and allows the coating to get shatteringly crisp rather than tough or bready.
• Let the Coating Set: After breading the chicken, let it sit on a wire rack for 5–10 minutes while the oil heats up. This helps the breading adhere to the meat so it doesn’t flake off in the fryer.
• Serve Sauce on the Side: If you expect leftovers or have picky eaters, serve the chicken plain with the sauce as a dip. The tenders will stay crispy much longer this way.

What To Serve With Chicken Tenders

These spicy tenders pair perfectly with cool, creamy sides like coleslaw or a ranch-dressed wedge salad to balance the heat. For a hearty dinner, serve them alongside seasoned french fries, roasted corn on the cob, or mac and cheese.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven or air fryer at 375°F for 5–8 minutes until crispy again; microwaving will make the breading soggy.

FAQs

Can I make this in an air fryer?
Yes. Spray the breaded tenders generously with oil and air fry at 380°F for 10–12 minutes, flipping halfway, before tossing in the sauce.

What if I can’t find chipotle peppers in adobo?
You can substitute with 1 tablespoon of chipotle chili powder mixed with a splash of hot sauce, though the canned peppers give a much richer, authentic smoky flavor.

Is this recipe very spicy?
It has a medium kick. The honey and ketchup dilute the heat significantly, making it more of a “sweet heat” that most people enjoy, but you can reduce the pepper amount for a mild version.

Nutrition

• Calories: 580 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 110mg
• Sodium: 1250mg
• Total Carbohydrate: 68g
• Protein: 38g