Crispy, juicy chicken, tossed in a spicy-sweet hot honey glaze, served in fluffy slider buns with a cool ranch dressing – these sliders are the ultimate game-day or comfort food snack.

Why These Chicken Tenders Are Special

Sweet & Spicy Balance: The hot honey glaze brings the perfect mix of heat and sweetness.

Crispy Coating: Double-layered flavor from marinade + seasoned flour gives a bold crunch.

Cool Ranch Contrast: Creamy yogurt ranch cuts through the heat and ties it all together.

Bite-Sized Fun: Perfect for game nights, parties, or a comfort food dinner.

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Serving Suggestion

Serve immediately while hot and crispy. Add extra ranch or a drizzle of honey on the side for dipping. These sliders pair perfectly with fries or coleslaw for a full meal.

Pro Tips for the Perfect Tenders

Double Dip Option: For extra crunch, dip chicken back into marinade and dredge again before frying.

Glaze Immediately: Coat tenders in hot honey while they’re fresh from the fryer for maximum stickiness.

Rack > Paper Towels: Always drain fried chicken on a wire rack to keep the coating crispy.

Balance Heat to Taste: Adjust chili amount depending on how spicy you want it.

Serve Fresh: These are best eaten hot, straight after glazing.

Ingredients (for 3 burgers)

Chicken & Marinade

400 g chicken breast or thigh, cut into strips (tenders)

180 ml pickle juice

120 g plain yogurt

1 tsp paprika

½ tsp black pepper

1 tsp salt

1 garlic clove, minced (or ½ tsp garlic powder)

½ tsp MSG (optional)

½ tsp chili powder or chili flakes

Flour Coating

250 g all-purpose flour

Same spices as the marinade (paprika, garlic, chili, MSG, salt & pepper)

For Frying

Neutral oil for deep frying

Hot Honey Glaze

5 tbsp hot frying oil (straight from the pan)

1 tsp honey

Same spices as the marinade (paprika, garlic, chili, MSG – no salt)

Ranch Dressing

3 tbsp plain yogurt

1 tsp mayonnaise

2 tbsp water

½ tsp dried parsley

Pinch of salt & pepper

Dash of MSG (optional)

Instructions

Marinate the Chicken

Mix pickle juice, yogurt, and spices in a bowl. Add chicken strips, stir, and marinate for at least 1 hour (overnight = maximum flavor).

Coat the Chicken

Combine flour with the same spices. Dredge each marinated strip in the flour, pressing to coat well. Shake off excess.

Fry the Tenders

Heat oil to 170–175 °C. Fry chicken in batches until golden brown and crispy, about 5–6 minutes. Drain on a rack.

Make the Hot Honey Glaze

Mix honey with 5 tbsp of hot frying oil and spices. Toss fried chicken tenders in the glaze until fully coated.

Mix the Ranch Dressing

Whisk yogurt, mayo, water, parsley, salt, pepper, and MSG until smooth. Chill until serving.

Serve

Arrange tenders on a plate, drizzle with extra hot honey if desired, and serve with ranch dip on the side.