Honey Chipotle Mozzarella Sticks
There is something magical about the combination of crispy breading and warm, stretchy cheese, and these Honey Chipotle Mozzarella Sticks deliver that magic every single time. They are bold, sweet, smoky, and impossible to walk away from once you start snacking. The honey chipotle sauce brings heat and sweetness, while the cool buttermilk ranch balances every bite with creamy comfort. Whether you are planning game day food, a party appetizer, or a late night treat in the kitchen, this recipe guarantees a moment of pure indulgence.
Why You Are Going To Love This Recipe
- The cheese pull is unreal thanks to thick cut mozzarella pieces.
- The honey chipotle sauce adds a perfect balance of heat, sweetness, and smokiness.
- The cool buttermilk ranch gives you the perfect dipping experience in every bite.
- The breading is extra crispy and stays crunchy even after dipping.
- You can prep them ahead by freezing, which makes frying fast and easy.
Ingredients
Mozzarella Sticks
Mozzarella cheese, cut into thick pieces
Canola oil, for frying
Honey Chipotle Sauce
Honey
Water
Chipotle peppers in adobo
Ketchup
Apple cider vinegar
Salt
Pepper
Buttermilk Ranch
Mayo
Sour cream
Buttermilk
Chives
Lemon juice
Parsley
Onion powder
Garlic powder
Salt
Pepper
Sugar
Breading
Panko breadcrumbs
Oregano
Garlic powder
Onion powder
Salt
Pepper
Egg Wash
Egg
Water
How To Make Honey Chipotle Mozzarella Sticks
Make the Buttermilk Ranch
- In a bowl, add all ingredients listed under Buttermilk Ranch.
- Mix until smooth and creamy.
- Chill in the fridge until ready to serve.
Make the Honey Chipotle Sauce
- In a small pan over medium low heat, combine all ingredients listed under Honey Chipotle Sauce.
- Stir and bring to a gentle boil.
- Allow it to simmer for 5 to 6 minutes until thick enough to coat the back of a spoon.
- Remove from heat and set aside.
Prepare the Breading
- Mix together all breading ingredients in a shallow bowl.
Prepare the Egg Wash
- Whisk the egg and water together until smooth.
Bread the Mozzarella
- Heat a pot of canola oil to 350F.
- Dip each piece of mozzarella into the egg wash, then into the breadcrumbs, then back into the egg wash, and finish with another coat of breadcrumbs.
- Press the breadcrumbs firmly so they stick well.
Fry
- Fry the mozzarella sticks for 3 to 4 minutes or until golden brown and crisp.
- Remove and drain on a wire rack or paper towels.
- Serve immediately with honey chipotle sauce and buttermilk ranch.
Storage and Reheating
- If you want to prep these ahead, bread the mozzarella and freeze them in a single layer until firm. Once frozen, transfer to a freezer safe bag.
- Frying from frozen takes about 5 to 6 minutes.
- Fried mozzarella sticks are best served fresh, but you can reheat leftovers in the air fryer at 375F for 3 to 4 minutes until warmed through and crispy again.
Honey Chipotle Mozzarella Sticks
Ingredients
- 1 lb mozzarella cut into 3×2 inch pieces
- Canola oil for frying
Honey Chipotle Sauce
- 1 cup honey
- 1/4 cup water
- 1-2 chipotle peppers in adobo sauce
- 1 tbsp ketchup 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Buttermilk Ranch
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tsp chives dried or fresh
- 1 tsp lemon juice
- 1 tsp parsley dried or fresh
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
Breading
- 3 cups panko breadcrumbs
- 1 tsp oregano dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Egg Wash
- 2 large egg
- 2 tbsp water
Instructions
Buttermilk Ranch
- In a bowl, add all ingredients listed under “Buttermilk Ranch” and mix until thoroughly combined. Set in the fridge until you’re ready to serve.
Honey Chipotle Sauce
- In a pan over medium-low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
- Cook for 5-6 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.
Breading
- Mix together all ingredients listed under “Breading” and set aside.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Assemble
- Heat a pot of canola oil to 350F.
- Working in batches, dip each piece of mozzarella cheese into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
- Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
- Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
- Serve immediately with a side of ranch dressing and enjoy!
Notes
If frying from frozen, cook for 5–6 minutes, or until golden brown.
Honey Chipotle Chicken Tenders
Craving a fried chicken recipe that brings a little heat and a whole lot of sweet? These Honey Chipotle Chicken Tenders are sure to become a new favorite. With juicy, marinated chicken tenders fried to crispy perfection, then coated in a spicy honey chipotle glaze, this dish brings out the best of both flavor worlds. Perfect for game day, a family dinner, or whenever you’re looking to treat yourself, these tenders are easy to make and even easier to enjoy!
Why You’re Going to Love This Recipe:
- Juicy and Flavorful: The buttermilk marinade ensures each tender is juicy and seasoned with a blend of spices that makes every bite mouthwatering.
- Perfectly Crispy Texture: The seasoned flour mix creates a crispy coating that stays crunchy, even after being tossed in the honey chipotle sauce.
- Sweet & Spicy Glaze: The honey chipotle sauce adds the perfect balance of sweetness and heat, making these tenders utterly addictive.
- Crowd-Pleaser: Serve these at any gathering, and watch how quickly they disappear!
Ingredients You’ll Need
For the Tenders
- Chicken tenders
- Buttermilk
- Hot sauce
- Garlic
- Onion powder, smoked paprika, salt, pepper
- Vegetable oil for frying
For the Seasoned Flour
- All-purpose flour
- Cornstarch
- Onion powder, garlic powder, smoked paprika, salt, pepper
For the Honey Chipotle Sauce
- Honey
- Chipotle peppers in adobo
- Ketchup
- Apple cider vinegar
- Salt, pepper
How to Make Honey Chipotle Chicken Tenders (VIDEO)
1. Marinade the Chicken
In a large bowl, combine buttermilk, hot sauce, grated garlic, onion powder, smoked paprika, salt, and pepper. Add chicken tenders, making sure they’re well coated. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator for extra flavor.
2. Make the Honey Chipotle Sauce
In a small pan over medium-low heat, add honey, water, chipotle peppers in adobo, ketchup, apple cider vinegar, salt, and pepper. Let it simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and set aside.
3. Prepare the Seasoned Flour
In a large bowl, whisk together all-purpose flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Set aside.
4. Fry the Tenders
Heat vegetable oil in a large pot to 350°F. Take each marinated chicken tender, dredge in the seasoned flour, and shake off any excess. Carefully place in the hot oil, working in batches to avoid overcrowding. Fry for 5-6 minutes until golden brown and cooked through to an internal temperature of 165°F.
5. Toss in Honey Chipotle Sauce
Transfer the cooked tenders to a large bowl, and immediately toss with the honey chipotle sauce until well-coated. Serve hot with ranch dressing on the side for dipping.
Tips for Perfect Honey Chipotle Chicken Tenders
- Marinate for Maximum Flavor: Allow the chicken to marinate as long as possible—up to 24 hours—to lock in juiciness and flavor.
- Keep the Oil Temperature Consistent: Fry in batches to maintain a steady oil temperature, ensuring the tenders come out perfectly crispy.
- Adjust the Spice Level: For a spicier sauce, add an extra chipotle pepper or a little more adobo sauce.
Storing and Reheating Leftovers
- To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- To Reheat: Reheat in an oven or air fryer at 350°F until warmed through and crispy.
FAQ
Can I make these in an air fryer?
Yes! Preheat your air fryer to 375°F, dredge the tenders, and spray lightly with cooking spray. Air fry for 10-12 minutes, flipping halfway through until golden and cooked through.
Can I make the honey chipotle sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge, and gently warm it before tossing it with the cooked tenders.
Can I make these gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
Whether you’re making these Honey Chipotle Chicken Tenders for a party or a weeknight dinner, this recipe is sure to hit the spot. Enjoy the crispy texture, the juicy chicken, and that bold, sweet-and-spicy honey chipotle glaze that brings it all together.
Honey Chipotle Chicken Tenders
Ingredients
- Ranch dressing for serving
- Vegetable oil for frying
Chicken Tender Marinade
- 3-4 lbs chicken tenders
- 1 pint buttermilk
- 3 tbsp hot sauce
- 1 tbsp garlic grated
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
Seasoned Flour
- 2 cups flour AP
- 1 cup cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Honey Chipotle Sauce
- 1 cup honey
- 1/4 cup water
- 1-2 chipotle peppers in adobo sauce
- 1 tbsp ketchup 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Chicken Tender Marinade
- In a large bowl or zip lock bag, add all ingredients listed under “Chicken Tender Marinade” and mix thoroughly.
- Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.
Honey Chipotle Sauce
- In a pan over medium low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
- Cook for 3-4 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.
Seasoned Flour
- In a large bowl, whisk together all ingredients listed under “Seasoned Flour” and set aside.
Assemble
- Heat a large pot of vegetable to 350F.
- Once the chicken is marinated, working in batches, dredge each piece in the seasoned flour until well coated.
- Shake off excess flour and gentle place into the heated oil.
- Fry batches to avoid lowering the oil temperature too quickly.
- All the tenders to fry for 5-6 minutes until golden brown and reach an internal temperature of 165F.
- Transfer cooked tenders to a bowl and toss with the honey chipotle sauce.
- Serve immediately and enjoy!