Crispy Honey Chicken Tenders

I still remember the first time I perfected these Crispy Honey Chicken Tenders. It was a Tuesday night, typically reserved for quick, uninspired meals after a long day. But I was determined to recreate that restaurant-quality crunch and sweet-savory glaze I craved, without resorting to takeout. The kitchen was soon filled with the sizzle of chicken hitting hot oil and the fragrant aroma of honey, garlic, and soy simmering on the stove. When I finally placed the golden, glistening tenders on the table, the reaction was immediate. My kids, usually picky eaters, devoured them without a second thought, their sticky fingers and happy murmurs confirming my success. My partner declared them “better than any restaurant,” and honestly, I had to agree. The exterior was shatteringly crisp, thanks to a secret weapon (Panko!), while the chicken inside remained incredibly juicy and tender. The honey glaze struck that perfect balance – sweet but not cloying, with just enough savory depth from the soy and garlic. Since that night, these Crispy Honey Chicken Tenders have become a staple in our home, requested for birthdays, casual dinners, and even game day feasts. They are proof that homemade can truly surpass store-bought or restaurant versions, offering incredible flavour and satisfaction with relatively simple steps. This recipe isn’t just about feeding the family; it’s about creating moments of pure, delicious joy around the dinner table.

Ingredients

Here’s what you’ll need to gather to create these incredibly delicious chicken tenders:

For the Chicken Tenders:

• 1.5 lbs (about 680g) Chicken Tenderloins: These are the naturally tender strips found under the chicken breast, perfect for quick cooking and tenderness. Alternatively, you can use boneless, skinless chicken breasts cut into 1-inch thick strips.
• 1 cup (about 120g) All-Purpose Flour: This forms the base layer of our dredge, helping the egg wash and breadcrumbs adhere.
• 1 tsp Salt: Enhances the overall flavour of the chicken and the coating.
• 1 tsp Black Pepper: Adds a touch of warmth and spice.
• 1 tsp Garlic Powder: Infuses a subtle, savory garlic flavour into the coating.
• 1/2 tsp Paprika (Sweet or Smoked): Adds colour and a mild flavour complexity. Smoked paprika will add a lovely smoky dimension.
• 2 Large Eggs: Beaten lightly, these act as the binder, helping the breadcrumbs stick securely to the chicken.
• 2 tbsp Milk or Water: Thins the egg wash slightly, allowing for a more even coating without being too thick.
• 2 cups (about 120g) Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, resulting in a superior, crispier texture. This is key for that signature crunch!
• Vegetable Oil or Canola Oil for Frying (about 2-3 cups): Choose a neutral oil with a high smoke point suitable for frying. You’ll need enough to fill your pan about 1/2 to 1 inch deep.

For the Honey Glaze:

• 1/2 cup (about 170g) Honey: The star of the glaze, providing sweetness and that classic honey flavour. Use a good quality liquid honey.
• 1/4 cup (about 60ml) Low-Sodium Soy Sauce: Adds salty, umami depth to balance the sweetness of the honey. Low-sodium helps control the saltiness.
• 2 cloves Garlic, Minced: Fresh garlic provides an aromatic punch that complements the honey and soy.
• 1 tbsp Rice Vinegar (or Apple Cider Vinegar): Adds a subtle tanginess that cuts through the richness and brightens the glaze.
• 1 tsp Cornstarch mixed with 1 tbsp Water (Slurry): This is essential for thickening the glaze to a perfect coating consistency.
• Optional: 1/4 – 1/2 tsp Red Pepper Flakes: If you like a little kick of heat to contrast the sweetness.
• Optional Garnish: Sesame Seeds and Sliced Green Onions: Adds visual appeal and a subtle textural/flavour element upon serving.

Instructions

Follow these steps carefully for perfectly crispy and glazed chicken tenders every time:

1. Prepare the Chicken: If using chicken tenderloins, check for and remove the tough white tendon that sometimes runs along the strip. You can do this by holding the tendon with a paper towel and sliding a fork tine underneath it, then pulling gently. If using chicken breasts, slice them lengthwise into approximately 1-inch thick strips, aiming for uniform size for even cooking. Pat the chicken pieces thoroughly dry with paper towels. This step is crucial – excess moisture prevents the coating from sticking well and achieving maximum crispiness. Season the chicken pieces lightly with a pinch of salt and pepper.
2. Set Up Dredging Station: Create an assembly line with three shallow dishes or plates.
   • Dish 1 (Flour Mixture): Combine the 1 cup of all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika. Whisk together until well combined.
   • Dish 2 (Egg Wash): In the second dish, whisk the 2 large eggs with the 2 tablespoons of milk or water until smooth.
   • Dish 3 (Panko): Pour the 2 cups of Panko breadcrumbs into the third dish. Spread them out evenly.
3. Dredge the Chicken: Work with one chicken tender at a time for the best results.
   • First, coat the chicken piece lightly in the flour mixture, shaking off any excess. Ensure it’s fully coated but not caked.
   • Next, dip the flour-coated tender into the egg wash, letting any excess drip back into the dish. Make sure the entire surface is moistened.
   • Finally, press the tender firmly into the Panko breadcrumbs, ensuring it’s completely coated on all sides. Gently press the crumbs onto the chicken to help them adhere. Place the breaded tender on a clean plate or wire rack. Repeat with all remaining chicken pieces.
   • Tip for Clean Hands: Use one hand for the dry ingredients (flour, Panko) and the other hand for the wet ingredient (egg wash) to minimize mess.
4. Prepare for Frying: Place a wire rack over a baking sheet. This will be used to drain the cooked chicken tenders, allowing air to circulate underneath and preventing them from becoming soggy. Pour about 1/2 to 1 inch of vegetable or canola oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil temperature with a thermometer, or by dropping a small piece of breading into the oil – it should sizzle vigorously immediately. If the oil starts smoking, it’s too hot; reduce the heat slightly.
5. Fry the Chicken Tenders: Carefully place several breaded chicken tenders into the hot oil, being cautious not to overcrowd the pan. Overcrowding lowers the oil temperature, leading to greasy, less crispy chicken. Fry the tenders for about 3-5 minutes per side, or until they are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer. Use tongs to turn the tenders gently during cooking for even browning.
6. Drain the Chicken: Once cooked, remove the chicken tenders from the oil using tongs, allowing excess oil to drip back into the skillet. Place the cooked tenders on the prepared wire rack to drain. Avoid placing them directly on paper towels, as this can trap steam and make the bottom soggy. Continue frying the remaining chicken tenders in batches, ensuring the oil temperature returns to 350°F (175°C) between batches. Add more oil if needed.
7. Make the Honey Glaze: While the last batch of chicken is frying (or just after), prepare the glaze. In a small saucepan, combine the 1/2 cup honey, 1/4 cup low-sodium soy sauce, 2 minced garlic cloves, and 1 tbsp rice vinegar. Add the optional red pepper flakes if using. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
8. Thicken the Glaze: In a small bowl, whisk together the 1 tsp cornstarch and 1 tbsp cold water until smooth (this is your slurry). Once the honey mixture is simmering, slowly whisk in the cornstarch slurry. Continue to simmer gently, stirring constantly, for about 1-2 minutes, or until the glaze thickens slightly to a consistency that can coat the back of a spoon. Be careful not to overcook, as it will thicken more as it cools. Remove the glaze from the heat.
9. Coat the Chicken Tenders: You have two options for coating:
   • Tossing: Place the cooked, crispy chicken tenders in a large bowl. Pour the warm honey glaze over the tenders and gently toss until evenly coated. Be gentle to maintain the crispy coating.
   • Brushing/Drizzling: For maximum crispiness preservation, you can arrange the tenders on a serving platter and brush or drizzle the warm glaze over the top just before serving.
10. Serve: Transfer the glazed Crispy Honey Chicken Tenders to a serving platter. Garnish with optional sesame seeds and sliced green onions, if desired. Serve immediately while hot and crispy for the best experience.

Nutrition Facts

• Servings: This recipe typically yields about 4 servings.
• Calories per Serving: Approximately 650-750 kcal (This is an estimate and can vary based on oil absorption during frying and specific ingredient brands).

Key Nutrition Highlights (Estimates per serving):

1. Protein: ~45-55g – Crucial for muscle building, repair, and overall satiety. Chicken is an excellent source of lean protein.
2. Fat: ~30-40g – Primarily from the frying oil and chicken itself. Using Panko and draining well helps manage this, but frying inherently adds fat content.
3. Carbohydrates: ~50-60g – Mainly from the flour, Panko breadcrumbs, and the sugars in the honey glaze.
4. Sugar: ~25-35g – A significant portion comes from the honey in the glaze. Using low-sodium soy sauce helps balance the flavour profile without excess sodium.
5. Sodium: ~800-1000mg – Comes from the salt in the breading, soy sauce, and naturally occurring sodium in chicken. Using low-sodium soy sauce is recommended to keep this in check.

(Disclaimer: Nutritional information is estimated based on typical ingredients and cooking methods. Actual values may vary.)

Preparation Time

• Total Time: Approximately 35-45 minutes
• Prep Time: 15-20 minutes (Preparing chicken, setting up dredging station, making glaze)
• Cook Time: 20-25 minutes (Frying the chicken in batches)

This makes it a feasible recipe for a weeknight dinner if you organize your steps efficiently, but it’s also special enough for a weekend treat.

How to Serve

These Crispy Honey Chicken Tenders are wonderfully versatile! Here are some delicious ways to serve them:

• Classic Appetizer:
  • Arrange them on a platter with a variety of dipping sauces.
  • Excellent dips include: Ranch dressing, Blue cheese dressing, Extra honey glaze, Spicy mayo (mayonnaise mixed with sriracha), Sweet chili sauce.
• Main Course Delight:
  • Serve alongside classic comfort food sides like:
    • Crispy French Fries or Sweet Potato Fries
    • Creamy Mashed Potatoes
    • Fluffy White or Brown Rice
    • Steamed or Roasted Vegetables (Broccoli, Green Beans, Asparagus)
    • A Simple Green Salad with vinaigrette to balance the richness.
    • Coleslaw (creamy or vinegar-based)
• In Wraps or Sandwiches:
  • Chop the tenders slightly and stuff them into warm tortillas or pita bread with lettuce, tomato, shredded cheese, and a drizzle of ranch or mayo.
  • Layer them onto soft buns with coleslaw for a delicious honey chicken slider or sandwich.
• On Top of Salads:
  • Slice the tenders and place them warm on top of a large mixed green salad with your favourite toppings (cucumber, tomatoes, onions, cheese, croutons) and a complementary dressing like honey mustard or ranch.
• Party & Game Day Food:
  • Serve them buffet-style in a chafing dish (or reheat just before serving) alongside other finger foods. Their crowd-pleasing nature makes them perfect for gatherings.
• Kid-Friendly Meal:
  • Pair with kid-approved sides like mac and cheese, tater tots, or apple slices. The sweet honey glaze is usually a big hit with younger eaters.

Additional Tips

Enhance your Crispy Honey Chicken Tender experience with these helpful tips:

1. Don’t Overcrowd the Pan: This is crucial for crispiness! Frying too many tenders at once drastically lowers the oil temperature. Instead of frying, the chicken will absorb more oil and steam, resulting in soggy, greasy tenders. Fry in batches, ensuring there’s space around each piece.
2. Ensure Oil is Hot Enough: Use a thermometer to maintain an oil temperature around 350°F (175°C). If the oil isn’t hot enough, the chicken absorbs too much oil before the crust can crisp up. If it’s too hot, the outside will burn before the inside is cooked. Adjust the heat as needed between batches.
3. Double Coat for Extra Crunch (Optional): If you want an even thicker, crunchier crust, you can double-dip. Go from flour -> egg -> Panko -> egg -> Panko again. This creates a substantial crust, though it will absorb slightly more oil.
4. Pat Chicken Dry Thoroughly: Don’t skip this step! Removing surface moisture from the chicken pieces with paper towels is essential for helping the flour, egg wash, and Panko adhere properly, leading to a coating that stays put and gets crispy.
5. Let Breaded Chicken Rest Briefly: After breading all the chicken, let the pieces sit on the wire rack for 5-10 minutes before frying. This short rest helps the coating ‘set’ and adhere better to the chicken, reducing the chance of it falling off in the hot oil.
6. Adjust Glaze Consistency & Flavour: Taste the glaze before thickening. Want it spicier? Add more red pepper flakes or a dash of sriracha. Too sweet? A tiny bit more rice vinegar or a squeeze of lime juice can balance it. If the glaze gets too thick upon cooling, gently reheat it with a teaspoon or two of water to loosen it.
7. Make-Ahead Components: You can bread the chicken tenders ahead of time. Place them in a single layer on a baking sheet lined with parchment paper, cover loosely, and refrigerate for up to a few hours before frying. The glaze can also be made ahead and stored in an airtight container in the refrigerator for 2-3 days; gently reheat before using.
8. Best Reheating Method: While best enjoyed fresh, leftovers can be reheated. Avoid the microwave, which makes them soggy. The best way is in an oven or toaster oven at 375°F (190°C) for 8-12 minutes, or in an air fryer at 350°F (175°C) for 4-6 minutes, until heated through and crispy again. You might want to whip up a little extra fresh glaze to toss them in after reheating.

FAQ (Frequently Asked Questions)

Q1: Can I bake these chicken tenders instead of frying them?
A1: Yes, you can bake them for a lighter version, though they won’t be quite as shatteringly crisp as fried. Preheat your oven to 400°F (200°C). Place the breaded tenders on a wire rack set over a baking sheet (this allows air circulation for better crisping). Lightly spray the tops with cooking spray or brush with a little oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through (165°F/74°C internal temp). Toss with the warm glaze immediately after baking.

Q2: Can I use an air fryer for this recipe?
A2: Absolutely! Air frying is a great way to get crispy results with much less oil. Preheat your air fryer to 380°F (190°C). Place the breaded tenders in the air fryer basket in a single layer (work in batches if necessary, don’t overcrowd). Lightly spray the tops with cooking spray. Air fry for 10-14 minutes, flipping halfway through, until golden, crispy, and cooked through (165°F/74°C). Toss with the warm glaze afterwards.

Q3: Can I use chicken breasts instead of tenderloins?
A3: Yes, definitely. Boneless, skinless chicken breasts work perfectly. Simply cut them into 1-inch thick strips, ensuring they are relatively uniform in size so they cook evenly. Tenderloins are naturally a bit more tender, but well-cooked breast strips will also be juicy and delicious.

Q4: How can I make this recipe gluten-free?
A4: Making these gluten-free is straightforward. Replace the all-purpose flour with a gluten-free all-purpose flour blend (one containing xanthan gum usually works well). Use gluten-free Panko breadcrumbs (readily available in most supermarkets). Ensure your soy sauce is certified gluten-free (use Tamari) and double-check that your other seasonings (like garlic powder) don’t contain gluten fillers.

Q5: Can I make the honey glaze ahead of time?
A5: Yes, the honey glaze can be made up to 2-3 days in advance. Prepare it according to the instructions, let it cool completely, and store it in an airtight container in the refrigerator. Gently reheat it on the stovetop or in the microwave over low heat until warm and pourable before tossing with the freshly cooked chicken tenders. You might need to add a splash of water if it has thickened too much upon chilling.

Q6: How do I store and reheat leftover Crispy Honey Chicken Tenders?
A6: Store leftovers in an airtight container in the refrigerator for up to 3 days. The crispiness will diminish upon refrigeration. To reheat and regain some crispiness, avoid the microwave. Use an oven or toaster oven preheated to 375°F (190°C) for 8-12 minutes, or an air fryer at 350°F (175°C) for 4-6 minutes, until heated through and the coating is re-crisped.

Q7: My chicken tenders weren’t crispy. What went wrong?
A7: Several factors could cause this:
 Oil Temperature: The oil might not have been hot enough (below 350°F/175°C), causing the chicken to absorb oil instead of quickly crisping. Or, it was too hot, burning the outside before it fully crisped.
 Overcrowding: Too many tenders in the pan lowers the oil temp significantly. Fry in batches.
 Chicken Not Dry: If the chicken wasn’t patted dry, excess moisture creates steam, hindering crisping.
 Wrong Breadcrumbs: Using standard breadcrumbs instead of Panko results in a less crispy texture. Panko is key!
 Draining: Letting them sit directly on paper towels can trap steam and make the bottom soggy. Use a wire rack.
 Glazing Too Soon/Too Much: Glazing immediately and letting them sit allows the crust to soften. For maximum crispiness, glaze just before serving or serve the glaze on the side.

Q8: Can I make the honey glaze spicier or adjust the flavour?
A8: Absolutely! The glaze is easily customizable.
 Spicier: Increase the red pepper flakes, add a teaspoon or more of sriracha or your favourite hot sauce, or even add a pinch of cayenne pepper.
 More Tang: Increase the rice vinegar slightly or add a squeeze of fresh lime or lemon juice at the end.
 More Savory: A dash of Worcestershire sauce or a tiny bit of sesame oil (added at the end) can add complexity.
 Sweeter/Less Sweet: Adjust the amount of honey to your preference. If reducing honey, you might need slightly less cornstarch slurry to thicken. Always taste and adjust seasonings before adding the thickener.