Description
These Crispy Honey Butter Chicken Tenders combine perfectly fried, golden-brown chicken coated in crunchy panko breadcrumbs with a luscious, sweet, and slightly spicy honey butter sauce. This American classic offers a delightful balance of texture and flavor, making it an irresistible main course perfect for family dinners or casual gatherings.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds chicken tenders
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Honey Butter Sauce
- 1/4 cup unsalted butter
- 1/3 cup honey
- 1 tablespoon hot sauce
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare Dry Ingredients: Pat the chicken tenders dry using paper towels to remove excess moisture. In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, garlic powder, paprika, and black pepper to create the seasoned flour mixture.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs and buttermilk together until thoroughly combined, which will help the coating stick to the chicken.
- Get Breadcrumbs Ready: Place the panko breadcrumbs in a third shallow bowl, ready for the final coating step.
- Coat the Chicken: Dredge each chicken tender first in the flour mixture, ensuring full coverage. Next, dip the coated tender into the egg and buttermilk mixture, then thoroughly coat it in the panko breadcrumbs, pressing gently to adhere evenly for a crispy crust.
- Heat Oil and Fry: Pour about 2 inches of vegetable oil into a large skillet and heat it to 350°F (175°C). Fry the coated chicken tenders in batches, cooking for 4 to 5 minutes on each side or until they are golden brown and reach an internal temperature of 165°F (74°C).
- Drain Excess Oil: Transfer the cooked chicken tenders to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Prepare Honey Butter Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in honey, hot sauce, and red pepper flakes until the mixture is smooth and warmed through.
- Serve: Generously brush or drizzle the warm honey butter sauce over the crispy chicken tenders. Serve immediately for best texture and flavor.
Notes
- For extra crispiness, allow the breaded tenders to rest for 10 minutes before frying to help the coating set.
- For a lighter cooking alternative, bake the tenders in a preheated oven at 400°F (200°C) for 18 to 22 minutes or air fry at 375°F (190°C) for 12 to 15 minutes.
- Adjust the amount of hot sauce in the honey butter sauce to control the spice level according to your preference.
