Crispy Honey Garlic Chicken Tenders
Crispy Honey Garlic Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders, pat dry
For the Breading
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 eggs, large, beaten
- 2 cups panko breadcrumbs
- 3 cups vegetable oil, for frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the chicken tenders by patting them thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness.
⏱️ 2 min
- 2
Set up a breading station. In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a second shallow dish, whisk the large eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 3 min
- 3
Dredge each chicken tender: first, coat in the seasoned flour, shaking off excess. Next, dip into the beaten eggs, allowing excess to drip off. Finally, press firmly into the panko breadcrumbs to ensure a full and even coating. Place breaded tenders on a clean plate or wire rack.
⏱️ 8 min
- 4
Prepare the honey garlic sauce: In a small saucepan, whisk together the honey, low sodium soy sauce, rice vinegar, and minced garlic. In a separate small bowl, dissolve the cornstarch in the water to create a slurry. Add the cornstarch slurry to the saucepan.
⏱️ 3 min
- 5
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle vigorously when dropped in.
⏱️ 5 min•🌡️ 350
- 6
Carefully add the breaded chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry in batches for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove cooked tenders and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
While the chicken fries, bring the honey garlic sauce to a simmer over medium heat, stirring constantly, until it thickens to a glaze-like consistency, about 2-3 minutes. Remove from heat.
⏱️ 3 min
- 8
Once all chicken tenders are cooked, transfer them to a large bowl. Pour the warm honey garlic sauce over the tenders and toss gently until each piece is evenly coated. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Garlic Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders, pat dry
For the Breading
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 eggs, large, beaten
- 2 cups panko breadcrumbs
- 3 cups vegetable oil, for frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the chicken tenders by patting them thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness.
⏱️ 2 min - 2
Set up a breading station. In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a second shallow dish, whisk the large eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 3 min - 3
Dredge each chicken tender: first, coat in the seasoned flour, shaking off excess. Next, dip into the beaten eggs, allowing excess to drip off. Finally, press firmly into the panko breadcrumbs to ensure a full and even coating. Place breaded tenders on a clean plate or wire rack.
⏱️ 8 min - 4
Prepare the honey garlic sauce: In a small saucepan, whisk together the honey, low sodium soy sauce, rice vinegar, and minced garlic. In a separate small bowl, dissolve the cornstarch in the water to create a slurry. Add the cornstarch slurry to the saucepan.
⏱️ 3 min - 5
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle vigorously when dropped in.
⏱️ 5 min•🌡️ 350 - 6
Carefully add the breaded chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry in batches for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove cooked tenders and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
While the chicken fries, bring the honey garlic sauce to a simmer over medium heat, stirring constantly, until it thickens to a glaze-like consistency, about 2-3 minutes. Remove from heat.
⏱️ 3 min - 8
Once all chicken tenders are cooked, transfer them to a large bowl. Pour the warm honey garlic sauce over the tenders and toss gently until each piece is evenly coated. Serve immediately.
⏱️ 2 min