Description
Crispy, golden chicken tenders coated in a sweet and buttery honey glaze that’s absolutely irresistible. Perfect for weeknight dinners, parties, or anytime you’re craving comfort food with a gourmet twist!
Ingredients
Scale
For the Chicken Tenders:
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Vegetable oil for frying (if pan-frying)
- Cooking spray (if baking)
For the Honey Butter Glaze:
- 6 tablespoons unsalted butter
- ⅓ cup honey
- Pinch of salt
Instructions
- Prepare the Chicken: Pat chicken strips completely dry with paper towels. This is crucial for getting the breading to stick properly. Season lightly with salt and pepper.
- Set Up Breading Station: Place flour in the first shallow bowl. In the second bowl, whisk together eggs and milk until well combined. In the third bowl, combine panko breadcrumbs, garlic powder, onion powder, paprika, salt, black pepper, and cayenne (if using). Mix the breadcrumb mixture thoroughly.
- Bread the Chicken: Working with one strip at a time, coat the chicken in flour and shake off excess. Dip into the egg mixture, letting excess drip off. Finally, press into the breadcrumb mixture, coating all sides and pressing gently so the crumbs adhere. Place breaded tenders on a clean plate or baking sheet.
- Cook the Tenders (Pan-Frying Method): Heat ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add chicken tenders in batches without overcrowding (work in 2-3 batches). Fry for 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 165°F. Transfer to a wire rack or paper towel-lined plate.
- Cook the Tenders (Oven-Baking Method): Preheat oven to 425°F. Place breaded tenders on a baking sheet lined with parchment paper or a wire rack. Spray generously with cooking spray. Bake for 10-12 minutes, flip, spray again, and bake for another 8-10 minutes until golden brown and cooked through (165°F internal temperature).
- Make the Honey Butter Glaze: While chicken cooks, melt butter in a small saucepan over low heat. Remove from heat and whisk in honey and a pinch of salt until smooth and well combined. Keep warm.
- Glaze the Tenders: Transfer hot, cooked chicken tenders to a large mixing bowl. Pour the warm honey butter glaze over the tenders and toss gently until each piece is thoroughly coated.
- Serve Immediately: Arrange glazed tenders on a serving platter and drizzle any remaining glaze over the top. Serve hot with your favorite dipping sauces and sides.
Notes
- For extra-crispy tenders, let breaded chicken rest for 10 minutes before cooking. This helps the coating set.
- Don’t skip patting the chicken dry—moisture prevents proper breading adhesion.
- Maintain oil temperature at 350°F for pan-frying. Too hot and the outside burns before the inside cooks; too cool and they’ll be greasy.
- The honey butter glaze should be warm when tossing with tenders for even coating.
- For meal prep, bread the chicken and refrigerate up to 24 hours before cooking.
- Reheat leftovers in a 375°F oven for 10 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Pan-Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 tenders
- Calories: 420
- Sugar: 15g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg