Description
Crispy and flavorful Honey Butter Garlic Chicken Tenders, coated in seasoned flour and panko breadcrumbs, pan-fried to golden perfection and tossed in a luscious honey butter garlic sauce. Perfect for a quick and indulgent meal that serves the entire family in just 30 minutes.
Ingredients
Scale
Chicken and Coating
- 1 ½ lbs chicken tenders (or chicken breasts cut into strips)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 cup buttermilk (or milk)
- 2 cups panko breadcrumbs
- 2 tbsp olive oil (for frying)
Honey Butter Garlic Sauce
- 3 tbsp unsalted butter
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp soy sauce (optional)
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Prepare the Chicken: In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper to create a flavorful flour mixture for coating the chicken.
- Prepare Wet and Dry Coatings: Pour the buttermilk into another shallow bowl. In a third shallow bowl, spread out the panko breadcrumbs for the final coating.
- Coat the Chicken: Dip each chicken tender into the seasoned flour mixture, ensuring an even coat. Then, dip into the buttermilk to moisten, followed by pressing into the panko breadcrumbs until fully coated.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken tenders in batches and fry for 3-4 minutes per side, or until they are golden brown and fully cooked through.
- Drain Excess Oil: Transfer the cooked tenders onto a paper towel-lined plate to absorb and drain any excess oil from frying.
- Make the Honey Butter Garlic Sauce: In a small pan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the honey, soy sauce (if using), and crushed red pepper flakes (if using). Cook for another 2-3 minutes until the sauce thickens slightly.
- Coat the Chicken in Sauce: Drizzle the honey butter garlic sauce over the cooked chicken tenders or toss the tenders in the sauce to ensure an even coating of sweet and savory flavor.
- Serve: Serve immediately with your favorite dipping sauce or side dishes and enjoy this irresistible dish while hot.
Notes
- For extra crispiness, use chicken tenders rather than thicker cuts.
- Buttermilk helps tenderize the chicken; if none is available, milk with a splash of lemon juice can be a substitute.
- The soy sauce and red pepper flakes in the sauce are optional but add depth of flavor and a hint of heat.
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Leftovers can be reheated in a skillet or oven to maintain crispiness.
