Description
Crispy Honey Garlic Chicken Tenders
Ingredients:
For the Chicken Tenders:
500g (1 lb) chicken tenders or strips
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
Oil for frying
For the Honey Garlic Sauce:
1/2 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
Fresh parsley, chopped
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Instructions:
1. Prepare the Chicken: In a bowl, whisk the eggs. In a separate bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper.
2. Coat the Chicken: Dip each chicken tender in the egg, then dredge it in the flour mixture. Ensure each piece is well-coated.
3. Fry the Chicken: Heat oil in a deep frying pan over medium-high heat. Fry the chicken in batches until golden brown and cooked through (about 4-5 minutes per side). Drain on paper towels.
4. Make the Sauce: In a small saucepan, combine honey, soy sauce, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
5. Coat the Chicken: Toss the fried chicken tenders in the honey garlic sauce until evenly coated.
6. Serve: Arrange the chicken on a plate, garnish with chopped parsley, and serve with your favorite dipping sauce.
Step-by-Step Guide
Follow these detailed instructions for perfect tenders every time. First, set up your breading station: one shallow dish with beaten eggs, and another with the thoroughly mixed dry ingredients (flour, cornstarch, and spices). Pat the chicken tenders dry with a paper towel. Using one hand for wet ingredients and the other for dry, coat each tender: dip in egg, let excess drip off, then press firmly into the flour mixture to ensure a complete, clumpy coating. Rest them on a wire rack for 5 minutes before frying—this helps the coating adhere.
Heat 1-2 inches of a neutral oil (like canola or vegetable) in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer for accuracy. Fry in small batches to avoid crowding and a drop in oil temperature. Fry for 3-4 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C). Drain on a wire rack over a baking sheet, not paper towels, to keep them crisp. For the sauce, simmer the honey, soy sauce, and garlic for 2 minutes before adding the slurry. Cook, stirring constantly, until it coats the back of a spoon. Toss the drained tenders gently in the sauce just before serving.
Serving Suggestions
These versatile tenders pair wonderfully with a variety of sides. For a classic combo, serve with crispy french fries or roasted potato wedges. To balance the sweet and savory flavors, a simple green salad with a light vinaigrette or a creamy coleslaw works perfectly. For dipping, consider ranch dressing, extra honey garlic sauce, or a spicy sriracha mayo. They also make an excellent filling for wraps or sandwiches with lettuce and tomato.
How-to Summary
1. Dredge dry chicken in seasoned flour/cornstarch mix via an egg wash. 2. Let coated tenders rest. 3. Fry in 350°F oil in batches until golden and cooked through. 4. Simmer honey, soy sauce, and garlic; thicken with a cornstarch slurry. 5. Toss crispy tenders in the sauce and garnish immediately.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place breaded tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. Toss in sauce after baking.
How do I store and reheat leftovers? Store unsauced tenders in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-10 minutes to restore crispiness. Add sauce after reheating.
Can I use chicken breast? Absolutely. Cut boneless, skinless chicken breasts into 1-inch thick strips. You may need to adjust cooking time slightly to ensure they are cooked through.
Why is my sauce not thickening? Ensure your cornstarch slurry is well-mixed and that the sauce reaches a simmer when you add it. It will thicken as it cools slightly. If needed, add a little more slurry and simmer for another minute.
Is there a substitute for soy sauce? For a gluten-free option, use tamari or coconut aminos. The flavor will be slightly different but still delicious.
Common Mistakes to Avoid
- Crowding the Pan: Frying too many pieces at once lowers the oil temperature, leading to greasy, soggy chicken.
- Skipping the Rest: Not letting the breaded chicken rest before frying can cause the coating to fall off.
- Saucing Too Early: Tossing all the tenders in sauce before serving makes them lose their crispy texture. Sauce them in batches as you serve.
- Incorrect Oil Temperature: Oil that isn’t hot enough causes greasy food; oil that’s too hot burns the coating before the chicken cooks through. Use a thermometer.
Conclusion
Mastering these Crispy Honey Garlic Chicken Tenders is about technique: a proper breading station, maintaining oil temperature, and timing the sauce application. This dish proves that with a few key steps, you can create a restaurant-quality favorite at home that is irresistibly crunchy, sweet, savory, and sure to be a hit with everyone at the table. Enjoy the process and the delicious results!