Crispy Honey Garlic Chicken Tenders 🍗🍯
Ingredients
For the chicken:
- 1½ lb (700 g) boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
For the crispy coating:
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Oil, for frying
For the honey-garlic glaze:
- ⅓ cup honey
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp hot sauce
- 1 tbsp soy sauce
- 1 tsp lemon juice
For serving:
- French fries
- Chopped green onions or chives
- Your favorite dipping sauce
Instructions
- Prepare the chicken: Cut chicken breasts into strips. In a bowl, whisk together buttermilk, egg, salt, pepper, garlic powder, paprika, and onion powder. Add chicken and coat well. Cover and refrigerate for 30 minutes to 4 hours.
- Make the coating: In a shallow bowl, combine panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Coat the chicken: Remove each chicken strip from the buttermilk mixture, allowing excess to drip off. Press firmly into the breadcrumb mixture until completely coated.
- Fry: Heat about 1–1½ inches of oil to 350°F (175°C). Fry chicken in batches for about 3–5 minutes per side, depending on thickness, until deeply golden and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a wire rack or paper towels.
- Make the glaze: Melt butter in a small saucepan over medium-low heat. Add garlic and cook for about 30 seconds. Stir in honey, hot sauce, soy sauce, and lemon juice. Simmer for 1–2 minutes, stirring frequently.
- Glaze the chicken: Brush or lightly toss the crispy chicken tenders with the warm honey-garlic glaze.
- Serve: Garnish with chopped green onions or chives and serve immediately with crispy French fries and a creamy dipping sauce.
Tip: For extra-crispy tenders, don’t overcrowd the pan and keep the oil around 350°F throughout cooking.
