Description
These Crispy Honey Butter Chicken Tenders are a deliciously crunchy and juicy main course, perfectly coated with a flavorful blend of spices and double-dipped in a seasoned batter. Marinated in buttermilk for tenderness, then fried to golden perfection and topped with a luscious honey butter glaze, they offer an irresistible balance of sweet and savory flavors with a hint of heat if desired. Perfect for family dinners or casual gatherings, this recipe delivers classic American comfort food at its finest.
Ingredients
Scale
Chicken 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
Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons water
For Frying
- Vegetable oil (enough for 2 inches deep in skillet)
Honey Butter Glaze
- 1/2 cup unsalted butter
- 1/3 cup honey
- 1 tablespoon hot sauce (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken tenders ensuring they are fully submerged. Cover and refrigerate to marinate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Breading Station: In a bowl, whisk together the all-purpose flour, cornstarch, and baking powder to create the dry coating. In another bowl, beat the eggs with water until combined to serve as the wet dip.
- Coat the Chicken: Remove chicken tenders from the marinade, allowing excess liquid to drip off. Dip each tender first into the flour mixture, then into the egg wash, and once more into the flour mixture. This double dredging ensures an extra crispy crust.
- Heat the Oil: Pour enough vegetable oil into a deep skillet to reach about 2 inches deep. Heat over medium-high until the temperature reaches 350°F (175°C) – use a thermometer for accuracy to ensure proper frying.
- Fry the Chicken: Working in batches, carefully add the coated tenders to the hot oil. Fry for 4 to 6 minutes, turning occasionally, until they are golden brown and an internal thermometer reads 165°F (74°C) to ensure they are cooked through.
- Drain the Chicken: Remove the fried tenders and place them on a wire rack to drain excess oil and maintain crispiness. Avoid paper towels which can make the coating soggy.
- Make the Honey Butter Glaze: In a small saucepan over low heat, melt the unsalted butter. Stir in the honey and hot sauce (if using) until well combined and warm.
- Glaze the Tenders: Brush or drizzle the warm honey butter glaze over the crispy chicken tenders just before serving to add a deliciously sweet and buttery finish.
Notes
- For extra crunch, allow the coated chicken tenders to rest for 10 minutes before frying.
- You can bake the tenders at 400°F (200°C) for 18 to 22 minutes as a healthier alternative.
- Alternatively, air fry at 375°F (190°C) for 12 to 15 minutes, flipping halfway through for a crisp texture.
- Adjust the amount of honey or hot sauce in the glaze to suit your preferred level of sweetness or heat.
