Description
Crispy Honey Butter Chicken Tenders feature perfectly fried, double-coated chicken tenders tossed in a luscious honey butter sauce with a hint of heat. This American comfort food combines crunchy, flavorful chicken with a sweet and spicy glaze, making it an irresistible main course perfect for any occasion.
Ingredients
Scale
For the Chicken Marinade and Coating
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dry Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Egg Wash
- 2 eggs
- 2 tablespoons water
For Frying
- Vegetable oil, enough for deep frying
For the Honey Butter Sauce
- 1/2 cup unsalted butter
- 1/3 cup honey
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken tenders with buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat well, then cover and let marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Dry Coating: In another bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper until thoroughly combined to create a flavorful dredging mix.
- Make the Egg Wash: In a separate bowl, whisk the eggs with water until smooth, ready for coating the chicken tenders.
- Double Coat the Chicken: Remove each chicken tender from the marinade. First, dip it into the flour mixture, then into the egg wash, and back again into the flour mixture to ensure a thick, crispy coating.
- Heat the Oil and Fry: Heat vegetable oil in a deep pan or deep fryer to 350°F (175°C). Fry the coated chicken tenders in batches for 5 to 7 minutes until they are golden brown and cooked through, turning as needed for even frying.
- Drain the Fried Chicken: Remove the fried tenders with a slotted spoon and set them on a paper towel-lined plate to absorb excess oil and keep them crispy.
- Make the Honey Butter Sauce: In a small saucepan over low heat, melt the butter. Stir in the honey, hot sauce, and 1/2 teaspoon salt until the sauce is smooth and combined throughout.
- Toss and Serve: Drizzle the honey butter sauce over the fried chicken tenders or gently toss them in the sauce to coat evenly. Serve immediately while hot and crispy for the best experience.
Notes
- For extra crispiness, let the coated chicken rest for 10 minutes before frying to help the coating adhere better.
- You can adjust the amount of hot sauce in the honey butter glaze to control the level of spiciness according to personal taste.
- For a lighter option, bake the chicken tenders at 400°F (200°C) for 20 to 25 minutes, flipping halfway through, although frying yields the crispiest texture.
- Use fresh vegetable oil and maintain the proper frying temperature to avoid greasy or soggy chicken.
