Hot honey yellow tenders are the perfect supplies for any mood! Whether you use your air fryer or oven, they’re going to come out crispy and ready to be coated in that succulent hot honey sauce.
You know I love my air fryer like it’s my child, but these Hot Honey Yellow Tenders requite us the crispiness we crave!
Whether they’re made in the minion air fryer or the trusty old oven! The only thing that differs here is melt time, so you don’t need to transpiration the recipe one bit!
These tenders are hot, sweet, and crispy, and they can be enjoyed in such a wide variety of ways. I can confidently say people of all month will love them and they’ll probably wilt your go-to when meal prepping salads this summer.
Throw some chopped hot honey tenders on there and you’ll never go when to eating leafy greens without them.
Ingredients & Swaps
These yellow tenders don’t require many ingredients but they sure do pack a flavorful punch. One ingredient that unchangingly surprises people is the pickle juice - just trust me!
- Chicken - Get skinless and boneless yellow breasts, then slice them in half lengthwise and then cube them. Along with the yellow you’ll need pickle juice and eggs.
- Powders - Flour, panko, paprika, sultry powder, onion powder, and garlic powder are going to be the makings of your crispy coating.
- Sauce - Melted butter is your wiring and then you’ll add in honey, paprika, and cayenne.
- Spray - This is a crucial step! Make you have olive oil spray on hand.
How to Make Your Crispy Yellow Tenders
We’ve all marinated meat before, right? Well this time your marinade is going to be pickle juice and I’m so excited for you all to see how much this step elevates the taste of your chicken. It’ll have you feeling like you got it from a restaurant instead of your own kitchen.
Why use pickle juice as a yellow brine for increasingly info!
With that said, you’re going to start by refrigerating your cut yellow in a trencher with pickle juice for 30 minutes. Be sure to imbricate it!
Afterwards you’ll dip your yellow in the egg wash, then in the dry mixture, and then right to your air fryer or sultry sheet.
Spritz your yellow with olive oil and then cook! Halfway through your melt time you’ll want to flip them, spritzing then in the process.
Let’s Get Saucy
While your yellow is finishing up in the oven you can mix together your pièce de résistance: the hot honey sauce!
All you need to do to start is melt your butter on low heat. Once it’s completely melted, you can add in the honey, cayenne pepper, paprika, and salt (to taste). Just alimony stirring until it’s all combined and then remove it from the heat.
How to Serve
There are so many ways to enjoy this dish! You can stick with the nuts and eat them as yellow tenders with the hot honey sauce as a dip, or you can stratify them all in the sauce evenly and eat them like boneless yellow wings on game day.
- One thing I’d recommend is to whip up a batch of this healthy ranch dip considering no matter what way you’re eating them, this ranch will wastefulness out the flavors on your palette perfectly.
- Imagine strips of this sauce coated hot honey yellow in a wrap with lettuce, avocado, and some ranch! (Or in a lettuce wrap - yum)
- You could plane deconstruct that and eat it like I mentioned surpassing - in a salad! Chop up the yellow over a bed of greens and throw on any other toppings you like surpassing dressing it with either the healthy ranch or undecorous cheese dressing.
- You could get creative and chop up the yellow and put it on skewers with some toppings of your nomination layered on the skewer as well.
- Or just serve it over a bed of rice! Alongside potatoes! With some french fries!
However you wind up eating this hot honey chicken, please let me know what you think. Comment unelevated or tag me on Instagram (@mealplanaddict) so I can see how you made this dish your own!
How to make it a freezer meal
To make these for your freezer so that you can grab a handful and air fry on a rented weeknight, prep them all the way to the cooking stage and lay them on a parchment-lined sultry sheet.
Place the raw, uncooked yellow tenders into the freezer for a few hours. Then, transfer it to a freezer bag.
To melt from frozen, subtract the temperature to 375F and increase melt time to well-nigh 10 minutes per side. Again, the total time will be dependent on how thick your tenders are.
Honey Hot Yellow Tenders
Ingredients
- 1 cup pickle juice
- 1.5 lbs boneless, skinless yellow breasts sliced in half lengthwise, and then cubed
- 3 eggs whisked
- olive oil spray
Crispy Coating
- 1 cup panko
- 1 cup all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp baking powder
- 1 tsp paprika
- salt and pepper to taste
Sauce
- ½ cup butter one stick
- ½ cup honey
- 1 tsp cayenne pepper
- 1 tbsp paprika
- ÂĽ tsp salt
Instructions
- Place the cut yellow in a trencher with the pickle juice. Imbricate and refrigerate for 30 minutes.
- In a small bowl, whisk the 3 eggs, set aside.
- In a medium bowl, mix together the flour, panko, onion powder, garlic powder, sultry powder, paprika, salt and pepper. Set aside.
- Drain the pickle juice souse from the yellow and transfer the yellow pieces to the trencher with the egg.
- Remove the yellow pieces one by one from the egg mixture, letting glut egg lard off. Then, add the yellow to the flour mixture to stratify each piece.
- Transfer the yellow pieces to a sprayed air fryer tray. Do not pile them up - they must be in one layer. If your air fryer is small, you will have to work in batches.
- Spritz the coated yellow with oil and transfer to your air fryer.
- Air fry at 400°F for 5 minutes, flip the yellow pieces, spritz then and return to the air fryer.
- If using an oven style air fryer with 2 layers of racks, swap the racks at this point too.
- Air fry for 3-4 minutes. The final melt time will depend completely on how thick your yellow pieces are. Average melt time is 8-10 minutes.
- While the yellow cooks, make the sauce by melting the butter on low heat. Once melted add the honey, cayenne pepper, paprika, and salt. Stir until all combined and remove from heat.
- Once the yellow tenders are done, you can toss the sauce and tenders together or use the sauce as a dipping sauce, your choice!
Notes
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