Hot Honey Ranch Chicken Tenders

My friend Sarah brought over a jar of local hot honey last summer and we spent an entire afternoon dipping everything in sight into it. When I stirred it into my go-to ranch recipe, something magical happened that sweet heat cut through the creaminess in a way regular hot sauce never could.

I made a batch for my nephews birthday party last month and the kids were actually fighting over the last chicken tender. My sister asked for the recipe before she even finished her first bite.

Ingredients

• Mayonnaise: Use real mayo here, not Miracle Whip, for the richest base
• Sour cream: Adds that classic ranch tang and creamy thickness
• Hot honey: The star ingredient, but regular honey plus hot sauce works in a pinch
• Buttermilk: Thins the sauce slightly and adds subtle tang
• Fresh lemon juice: Brightens everything and cuts through the richness
• Garlic and onion powder: The backbone of classic ranch flavor
• Dried dill and parsley: Dont skip these, they make it taste like ranch
• Smoked paprika: Adds a subtle smoky depth that complements the honey
• Salt and pepper: Essential for pulling all flavors together

Instructions

Build your creamy base:

Whisk the mayonnaise, sour cream, and buttermilk in a medium bowl until completely smooth and no lumps remain

Add the flavor punch:

Pour in the hot honey, lemon juice, and all your spices, then whisk until everything is incorporated and the sauce turns a pretty pale orange color

Taste and adjust:

Dip a carrot stick or your finger in and decide if you want more heat or honey, then let it chill in the fridge for at least 30 minutes

Save

My roommate now refuses to eat chicken tenders without this sauce in the fridge. Its become our Friday night staple.

Making It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I want something lighter, and it still tastes fantastic. The hot honey amount is completely up to you, Ive made versions that are barely sweet and others that pack serious heat.

Serving Ideas Beyond Chicken

This sauce has become my secret weapon for drizzling over roasted vegetables, especially sweet potatoes and Brussels sprouts. It also transforms a boring turkey sandwich into something worth remembering.

Storage and Make Ahead Tips

The sauce keeps beautifully in an airtight container for up to a week, though it rarely lasts that long in my house. I like to make a double batch on Sunday and use it throughout the week for quick lunches and snacks.

• Store in a mason jar for easy shaking before use
• The sauce will thicken in the fridge, so add a splash of buttermilk to thin it out
• Try it as a dip for roasted potato wedges or fresh veggies

Save

This recipe has officially ruined regular ranch for me forever, and I am completely okay with that.

Recipe FAQs

→ Can I make this sauce thicker or thinner?

For a thicker consistency, use less buttermilk. If you prefer a thinner sauce, add extra buttermilk one tablespoon at a time until you reach your desired consistency.

→ What's the best way to store this sauce?

Store in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop as it chills.

→ Can I substitute Greek yogurt for sour cream?

Yes! Greek yogurt works well as a substitute for sour cream, creating a tangier, lighter version of the dip with similar results.

→ How can I adjust the heat level?

If you want more heat, add extra hot honey or a few drops of your favorite hot sauce. For milder heat, reduce the amount of hot honey or use regular honey instead.

→ What dishes pair well with this sauce?

This sauce is perfect with crispy chicken tenders, fried chicken sandwiches, roasted vegetables, or as a dip for fresh vegetables and chips.