Crispy Chicken with Hot Honey Honey Mustard

by Sarah Thomas-Drawbaugh July 20, 2022

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Perfect any night of the week, this Crispy Chicken with Hot Honey Honey Mustard is a must try! The chicken is perfectly crispy on the outside with a juicy tender center. Dipped in the slightly spicy hot honey honey mustard and this recipe is a win!

If you’re new to hot honey, it is honey that has been infused with vinegar and chilis. It adds a depth of flavor that’s hard to resist. However, you have the option to use regular honey of you’re not a fan of spice.

Looking for more recipes? Try my Black Forest Ham Sandwich, Four Ingredient Salmon Burgers, Summer Chicken Salad.

Crispy Chicken with Hot Honey Honey Mustard – Healthyish Foods

Table of Contents

Ingredients Needed for Crispy Chicken with Hot Honey Honey Mustard

Chicken Tenderloins – You’ll need 1.5 lbs. of Smart Chicken’s chicken tenderloins for this recipe. Lightly season the tenderloins with salt and pepper.

Eggs – Whisk together two eggs on a plate. They will be used for dredging.

Breading – Combine AP flour, garlic powder, onion powder, kosher salt, paprika, dry mustard and cracked black pepper on a plate. This will be used to bread the chicken.

Hot Honey Honey Mustard – Combine mayonnaise, apple cider vinegar, Dijon mustard, kosher salt and hot honey in a small mixing bowl. Whisk until well combined, no lumps.

How to Make Crispy Chicken with Hot Honey Honey Mustard

Preheat the oven to 400 degrees.

Make the Dressing

Combine mayonnaise, apple cider vinegar, hot honey, kosher salt, and Dijon mustard in a small mixing bowl. Whisk well. Cover and refrigerate until ready to use.

Prepare the Chicken

Lightly season the chicken tenderloins with kosher salt and pepper. Set aside. Set up the breading station.

Add two whisked eggs to a plate. Then, add AP flour, garlic powder, onion powder, kosher salt, paprika, dry mustard and black pepper to a second plate. Mix well. Dredge the seasoned chicken in the flour, then the egg wash, then back through the flour. Repeat until all chicken is breaded.

Heat a neutral oil in a sauté pan. I used avocado oil, but canola or vegetable oil will work too. Once hot, shallow fry your chicken on both sides until golden brown. Place fried chicken on a paper towel to absorb excess oil.

Add the fried chicken to a baking dish and finish cooking in the oven for 15 minutes or until the internal temperature reaches 165 Fahrenheit. Remove from the oven. Top with green onions. Serve hot with hot honey honey mustard.

How to Store

Store leftover chicken in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Store leftover hot honey honey mustard in a separate sealed container in the refrigerator for three to four days.