Description
Crispy Honey Butter Chicken Tenders are golden and crunchy on the outside, tender and juicy on the inside, coated in a sweet and savory honey butter garlic sauce. This easy-to-make chicken dish combines the crispiness of panko-breaded tenders with the rich flavors of butter, honey, garlic, and soy sauce for a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Chicken and 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
- â…“ cup honey
- 4 garlic cloves, minced
- â…“ cup water
- 1 teaspoon corn starch
- 4 tablespoons salted butter
Instructions
- Prepare the Coating: In a shallow bowl, mix together the all-purpose flour, garlic powder, salt, and black pepper. In a separate bowl, beat the two large eggs. Place the panko breadcrumbs in a third dish. This three-step setup will help you bread the chicken tenders evenly and efficiently.
- Coat the Chicken: Dip each chicken tenderloin first into the flour mixture, coating well. Then dip into the beaten eggs, allowing excess to drip off. Finally, press the chicken into the panko breadcrumbs until fully coated. Set the breaded tenders aside on a plate.
- Cook the Chicken Tenders: Preheat a large skillet over medium heat and generously spray with olive oil. Add the breaded chicken tenders in a single layer and cook for about 3-4 minutes on each side or until golden brown and fully cooked through. Remove from the pan and keep warm.
- Make the Honey Butter Sauce: In the same skillet, combine the low-sodium soy sauce, honey, minced garlic, and water. Stir well and bring to a simmer over medium heat. In a small bowl, mix the corn starch with a tablespoon of cold water to make a slurry, then slowly add it to the simmering sauce to thicken.
- Add Butter and Combine: Once the sauce has thickened, reduce heat to low and stir in the salted butter until melted and smooth, forming a glossy honey butter sauce.
- Coat the Chicken: Return the cooked chicken tenders to the skillet and toss to coat evenly with the honey butter garlic sauce. Let them heat together for a minute to absorb the flavors.
- Serve: Plate the crispy honey butter chicken tenders immediately while hot for best texture and flavor. This dish pairs well with steamed rice or a fresh green salad.
Notes
- For extra crispiness, double coat the chicken by repeating the egg and panko steps.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Olive oil spray helps achieve a crisp crust without deep frying.
- Chicken tenders cook quickly; do not overcrowd the pan.
- The honey butter sauce can be adjusted in sweetness by adding more or less honey.
- Make sure to mix corn starch slurry thoroughly before adding to prevent lumps.
- This recipe works well with chicken breasts cut into strips if tenders are unavailable.
