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Crispy Honey Butter Chicken Tenders Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 32 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Halal

Description

These Crispy Honey Butter Chicken Tenders are perfectly golden and crunchy on the outside, tender and juicy on the inside. Marinated in a flavorful buttermilk mix, coated with a seasoned flour and cornstarch blend, then fried to perfection. Finished with a luscious drizzle of warm honey butter sauce with a hint of spicy hot sauce for an irresistible combination of sweet, savory, and crispy textures — ideal for a satisfying family dinner or comfort food craving.

Ingredients

Scale

Chicken and Marinade

  • 1 1/2 pounds chicken tenders
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Coating

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder

Frying

  • Vegetable oil for frying (about 2 inches deep)

Honey Butter Sauce

  • 1/4 cup unsalted butter
  • 1/3 cup honey
  • 1 tablespoon hot sauce (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together the buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken tenders and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours, to tenderize and infuse flavor.
  2. Prepare the Coating: In a separate bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk well to distribute the ingredients evenly, which helps create a crispy texture on frying.
  3. Coat the Chicken: Remove each chicken tender from the marinade, allowing excess liquid to drip off. Dredge the tenders thoroughly in the flour mixture, pressing firmly to ensure an even, thick coating. Set aside on a plate.
  4. Heat the Oil: Pour vegetable oil into a heavy skillet or deep pan to about 2 inches depth. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for perfect frying.
  5. Fry the Chicken Tenders: Carefully place chicken tenders in the hot oil in batches to avoid overcrowding. Fry for 4 to 6 minutes per batch, turning occasionally, until the coating turns golden brown and the internal temperature reaches 165°F (75°C). Drain on a paper towel-lined plate to remove excess oil.
  6. Make the Honey Butter Sauce: While frying, melt the unsalted butter in a small saucepan over low heat. Stir in the honey and, if desired, hot sauce until fully combined and warm.
  7. Serve: Brush or drizzle the warm honey butter sauce over the crispy chicken tenders immediately before serving to keep them deliciously moist and flavorful.

Notes

  • For extra crispiness, double dredge by dipping chicken back into the buttermilk and flour mixture before frying.
  • You can bake the chicken tenders at 400°F (205°C) for 20 to 25 minutes on a wire rack as a healthier alternative, but frying produces the crispiest texture.
  • Ensure oil is at the correct temperature before frying to prevent soggy coating or burnt exterior.
  • Use a thermometer to check chicken’s internal temperature to ensure safe cooking.
  • The hot sauce in the honey butter sauce is optional but adds a nice spicy contrast.

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Find it online: https://breakfasttodinner.com/crispy-honey-butter-chicken-tenders-recipe/