Description
Crispy Honey Garlic Chicken Tenders Recipe
Ingredients:
For the chicken:
1 lb chicken tenders
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1/2 cup milk
Vegetable oil for frying
For the honey garlic sauce:
1/2 cup honey
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon butter
1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
Instructions:
Heat oil in a deep pan to 350°F (175°C). In a bowl, whisk flour, salt, black pepper, garlic powder, and paprika. In a separate bowl, whisk egg and milk. Dip each chicken tender into the egg mixture, then coat with the flour mixture. Fry for 5-7 minutes until golden and crispy. Drain on a paper towel.
For the sauce, heat butter in a saucepan over medium heat. Add minced garlic and cook for 30 seconds. Stir in honey and soy sauce, bringing to a simmer. If a thicker sauce is desired, add cornstarch slurry and cook until thickened. Drizzle sauce over crispy chicken tenders or serve on the side. Enjoy!
Step-by-Step Guide
Follow these detailed steps for perfect tenders every time. First, set up your workstation with three stations: one with the combined dry ingredients, one with the whisked egg and milk, and an empty plate for the coated chicken. Pat the chicken tenders completely dry with paper towels; this is crucial for the coating to stick. When dredging, use one hand for the wet mixture and the other for the dry to avoid clumpy fingers. Heat the oil in a heavy-bottomed pot or deep skillet, using a thermometer to ensure it reaches 350°F. Fry in batches of 4-5 tenders to avoid overcrowding and a drop in oil temperature. Maintain the oil heat, letting it return to 350°F between batches. The tenders are done when golden brown and the internal temperature reaches 165°F.
Serving Suggestions
These versatile tenders can be the star of many meals. For a classic dinner, serve them alongside creamy mashed potatoes and steamed green beans. For a fun appetizer or game-day snack, present them on a platter with the sauce for dipping, accompanied by carrot sticks, celery, and ranch dressing. You can also chop them up and add them to a fresh garden salad for a protein-packed lunch, or tuck them into a toasted brioche bun with coleslaw for an incredible sandwich.
How-to Summary
To summarize: Dry the chicken, set up a dredging station, coat each tender (wet then dry), fry at a controlled 350°F until golden and cooked through, and finally, prepare the simple stovetop sauce by sautéing garlic and simmering with honey and soy sauce. Toss the crispy tenders in the sauce or serve it on the side.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place the coated tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F for 15-20 minutes, flipping halfway, until crispy and cooked.
How do I store and reheat leftovers? Store sauced and unsauced tenders separately in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for a few minutes to restore crispiness. The microwave will make them soggy.
Can I use chicken breasts? Absolutely. Slice boneless, skinless chicken breasts into 1-inch thick strips to mimic the size of tenders. Adjust frying time slightly as needed.
Is there a substitute for soy sauce? For a gluten-free option, use tamari or coconut aminos. For a less salty profile, you can use a low-sodium soy sauce.
Why is my coating falling off? This usually happens if the chicken wasn’t patted dry, the oil wasn’t hot enough, or the pan was overcrowded, causing the coating to steam and detach.
Common Mistakes to Avoid
Avoid these pitfalls: Do not skip drying the chicken, as moisture creates a barrier. Do not let the coated chicken sit too long before frying, as the coating can become gummy. Do not add raw chicken to oil that isn’t hot enough (below 350°F), as it will lead to greasy, soggy breading. Do not stir the tenders immediately after adding them to the oil; let them fry for a minute to set the crust. Finally, do not pour all the sauce over the entire batch if you plan to have leftovers, as they will lose their crispness in the fridge.
Conclusion
This Crispy Honey Garlic Chicken Tenders recipe delivers the perfect combination of crunchy texture and a sweet, savory, sticky sauce. By following the step-by-step guide and heeding the common mistakes, you can easily master this crowd-pleasing dish. Whether served as a family dinner, party appetizer, or meal prep component, these tenders are guaranteed to be a hit. Enjoy the process and the delicious results!