Description
Crispy Honey Butter Chicken Tenders offer a delightful combination of crunchy fried chicken coated in a luscious honey butter sauce. Perfectly seasoned and fried to golden perfection, these tenders make a quick and satisfying main course ideal for family dinners or gatherings.
Ingredients
Scale
For the Chicken Tenders
- 1 1/2 pounds chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying (about 1 inch depth)
For the Honey Butter Sauce
- 1/4 cup unsalted butter
- 1/3 cup honey
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Chicken: Pat the chicken tenders dry with paper towels to remove excess moisture. This helps the coatings stick better and ensures a crispy texture.
- Mix Dredging Ingredients: In a shallow bowl, combine flour, salt, black pepper, paprika, and garlic powder. In a separate bowl, whisk together eggs and milk. Place panko breadcrumbs in a third bowl.
- Coat the Chicken: Dredge each chicken tender first in the seasoned flour mixture. Then dip it into the egg mixture, making sure it is fully coated. Finally, press the tender thoroughly into the panko breadcrumbs so it is completely covered.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium heat until it reaches 350°F. Use a thermometer for accuracy to achieve perfect crispiness without oil absorption.
- Fry the Chicken: Fry the coated tenders in batches, being careful not to overcrowd the skillet. Cook each side for 3 to 4 minutes until golden brown and the internal temperature reaches 165°F. Use a meat thermometer to ensure doneness.
- Drain Tenders: Remove the fried chicken tenders with a slotted spoon and place them on a paper towel-lined plate to drain excess oil and maintain crispness.
- Make Honey Butter Sauce: In a small saucepan over low heat, melt the butter. Stir in honey and garlic powder continuously until the sauce is smooth and slightly thickened.
- Coat and Serve: Drizzle the warm honey butter sauce over the crispy chicken tenders or gently toss them in the sauce until evenly coated. Serve immediately for the best texture and flavor.
Notes
- For extra crispiness, double dredge the chicken by repeating the egg and breadcrumb steps before frying.
- To make a lighter version, bake the tenders at 400°F for 20 to 25 minutes or air fry at 375°F for 12 to 15 minutes.
- Serve immediately after coating with honey butter sauce to maintain the crispy texture.
- Ensure oil temperature remains steady at 350°F during frying for best results.
