Honey Garlic Chicken Tenders Recipe

Prepare chicken

Pat chicken tenders dry with paper towels. Trim any excess fat. If pieces are uneven, lightly pound to even thickness (about 1/2 inch).

Season

In a bowl, combine salt, black pepper, garlic powder, and smoked paprika. Sprinkle and rub the seasoning evenly over the chicken tenders.

Wet batter

In a shallow bowl whisk together the egg and buttermilk until smooth. This will help the flour mixture adhere.

Dry mix

In a separate shallow dish combine all-purpose flour and cornstarch. Whisk to combine and break up any lumps.

Dredge

Working with one piece at a time: dredge a seasoned tender in the flour mixture, shake off excess, dip into the egg-buttermilk, then return to the flour mixture for a second coat. Place coated tenders on a wire rack (or plate) and let rest 8–10 minutes — this helps the coating set.

Heat oil

Pour vegetable oil into a heavy skillet or cast-iron pan to a depth of about 1/4–1/3 inch (or enough to come halfway up the tenders). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~45 seconds.

Fry chicken

Fry the tenders in batches without crowding the pan. Cook 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain.

Make sauce base

While the chicken rests or during the last batch of frying, melt the butter in a clean skillet over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Combine sauce ingredients

Add honey, soy sauce, rice vinegar, hoisin (if using), sriracha or chili flakes, and 2 tablespoons water. Stir to combine and bring to a gentle simmer.

Thicken sauce

Mix 1/2 teaspoon cornstarch with 1 tablespoon water to form a smooth slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy, slightly syrupy consistency. Remove from heat and stir in sesame oil.

Toss tenders in sauce

Add the fried chicken tenders to the skillet with the sauce (or place tenders in a large bowl and pour sauce over). Gently toss to coat each piece evenly, working quickly so the coating stays crisp but becomes glazed. If you prefer a lighter glaze, spoon sauce over tenders rather than fully tossing.

Garnish and serve

Transfer glazed tenders to a serving plate. Sprinkle with thinly sliced green onions and toasted sesame seeds. Serve immediately with lemon wedges, steamed rice, or a simple salad.