Description
Crispy Honey Butter Chicken Tenders combine golden fried chicken coated in a crunchy panko breadcrumb crust with a luscious honey butter drizzle, offering a perfect balance of sweet and savory flavors. This easy-to-make American classic is perfect for a satisfying weeknight dinner or a crowd-pleasing appetizer.
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil recommended)
For the Honey Butter Sauce:
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Breading Mixture: In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, and paprika until evenly combined to ensure a flavorful coating.
- Set Up Dipping Stations: In a second bowl, beat the eggs thoroughly. In a third bowl, place the panko breadcrumbs, ready for coating the chicken tenders.
- Coat the Chicken Tenders: Take each chicken tender and dredge it first in the flour mixture, shaking off excess. Then dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the tender into the panko breadcrumbs, covering all sides well for maximum crispiness.
- Heat the Oil: Pour enough oil into a large skillet to cover halfway up the chicken tenders and heat over medium-high heat until shimmering and hot but not smoking (about 350°F if using a thermometer).
- Fry the Chicken Tenders: Working in batches to avoid overcrowding, fry the chicken tenders for 3 to 4 minutes per side, turning once, until they turn golden brown and reach an internal temperature of 165°F. Remove and drain on paper towels to remove excess oil.
- Prepare the Honey Butter Sauce: While the chicken is frying, melt the unsalted butter in a small saucepan over low heat. Stir in honey and smoked paprika, whisking until smooth and well combined.
- Coat and Serve: Drizzle the honey butter sauce over the hot chicken tenders or gently toss them in the sauce to coat evenly. Serve immediately to enjoy the crispy texture and flavorful glaze.
Notes
- For extra crispiness, double-dip the chicken tenders by repeating the egg and panko breadcrumb coating step before frying.
- You can bake the tenders instead of frying: bake at 425°F (220°C) for 15 to 20 minutes, flipping halfway through, for a lighter version.
- Serve with your favorite dipping sauces like ranch, honey mustard, or spicy mayo to complement the flavors.
- Ensure the oil is hot enough before frying to prevent soggy tenders.
- Use a thermometer to check chicken is cooked through and safe to eat.
