Description
Crispy Honey Butter Chicken Tenders are a delightful combination of golden, crunchy chicken strips coated in a sweet and savory honey butter sauce infused with garlic and a hint of soy. Perfectly crisp on the outside and tender inside, this quick and easy recipe is ideal for a satisfying meal or snack.
Ingredients
Scale
Chicken & Coating
- 1 ¼ pounds boneless chicken tenderloins
- ½ cup all-purpose flour
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 1 ¼ cup panko breadcrumbs
- Olive oil spray
Honey Butter Sauce
- ¼ cup low-sodium soy sauce
- ⅓ cup honey
- 4 garlic cloves, minced
- ⅓ cup water
- 1 teaspoon corn starch
- 4 tablespoons salted butter
Instructions
- Prepare the coating: In a medium bowl, combine the flour, garlic powder, salt, and black pepper. In a second bowl, beat the eggs, and place the panko breadcrumbs in a third bowl. This sets up a dredging station for the chicken.
- Coat the chicken tenders: Dip each chicken tenderloin first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs. Place the coated tenders on a plate ready for cooking.
- Cook the chicken: Spray a large skillet with olive oil and heat it over medium heat. Add the breaded chicken tenders and cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove from the skillet and set aside.
- Make the honey butter sauce: In the same skillet, add the butter and let it melt over medium heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the soy sauce, honey, and water, stirring to combine. In a small bowl, mix the cornstarch with a tablespoon of water, then add it to the skillet. Cook while stirring until the sauce thickens slightly.
- Toss chicken in sauce: Return the cooked chicken tenders to the skillet, tossing them gently in the honey butter sauce until fully coated and warmed through.
- Serve: Remove from heat and serve the crispy honey butter chicken tenders immediately for the best texture and flavor.
Notes
- For extra crispiness, use panko breadcrumbs as they create a better crunch than regular breadcrumbs.
- You can substitute salted butter with unsalted butter and add extra salt to taste.
- If you prefer, bake the coated chicken tenders at 425°F for 15-20 minutes as an alternative to skillet cooking.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Add a pinch of red pepper flakes into the sauce for a spicy kick.
