Description
Crispy and flavorful Honey Butter Garlic Chicken Tenders coated with a crunchy panko crust and smothered in a rich, sweet, and garlicky honey butter sauce. Perfect for a quick dinner or party appetizer, these tenders combine the satisfying crunch of fried chicken with the smooth sweetness of honey butter for an irresistible dish.
Ingredients
Scale
For the Chicken Tenders
- 1 ½ lbs chicken tenders (or chicken breasts cut into strips)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 cup buttermilk (or milk)
- 2 cups panko breadcrumbs
- 2 tbsp olive oil (for frying)
For the Honey Butter Sauce
- 3 tbsp unsalted butter
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp soy sauce (optional)
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Prepare the Chicken: In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper to create the seasoned flour coating.
- Prepare the Wet and Dry Coatings: Pour the buttermilk (or milk) into a second shallow bowl, and place the panko breadcrumbs in a third shallow bowl.
- Coat the Chicken: Dip each chicken tender first into the seasoned flour mixture, coating evenly, then into the buttermilk, and finally press into the panko breadcrumbs to adhere.
- Heat the Oil: In a large skillet, heat olive oil over medium heat until hot and shimmering.
- Fry the Chicken Tenders: Working in batches, add the coated chicken tenders to the skillet and cook for 3-4 minutes on each side, until they are golden brown and cooked through.
- Drain Excess Oil: Transfer the cooked tenders to a paper towel-lined plate to absorb and drain excess oil.
- Make the Honey Butter Garlic Sauce: In a separate small pan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, then stir in honey, soy sauce (if using), and crushed red pepper flakes (if using).
- Simmer the Sauce: Continue cooking the sauce for another 2-3 minutes until it thickens slightly and combines well.
- Coat the Chicken in Sauce: Drizzle the prepared honey butter garlic sauce over the cooked chicken tenders or toss the tenders gently in the sauce to coat evenly.
- Serve: Serve the sauced chicken tenders immediately alongside your favorite dipping sauce or sides. Enjoy this crispy, sweet, and savory delight!
Notes
- For extra crispiness, double-dip the chicken tenders by repeating the buttermilk and panko breadcrumb step before frying.
- You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar.
- Adjust crushed red pepper flakes based on your preferred spice level, or omit for a milder sauce.
- Use a thermometer to ensure chicken tenders reach an internal temperature of 165°F (75°C) for safety.
- The soy sauce in the honey butter sauce is optional but adds a nice depth of umami flavor.
- Serve with ranch, blue cheese, or your favorite dipping sauce for extra flavor.
