Description
These Crispy Honey Butter Chicken Tenders are a delightful combination of crunchy, golden fried chicken strips coated in a luscious honey butter glaze. Marinated in buttermilk and a blend of spices, then double-dredged in a seasoned flour mixture and fried to perfection, they offer an irresistible crispy texture and sweet, buttery flavor perfect for an easy yet indulgent dinner.
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
Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
For 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
- Marinate the Chicken: Place the chicken tenders in a bowl and pour the buttermilk over them. Add salt, black pepper, garlic powder, and paprika, then stir well to evenly coat all pieces. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor and tenderness.
- Prepare the Breading Mixture: In a shallow bowl, whisk together the all-purpose flour, cornstarch, and baking powder until fully combined. This mixture will create a light and crispy coating on the chicken.
- Heat the Oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to ensure the proper temperature for frying.
- Coat the Chicken: Remove each chicken tender from the buttermilk, allowing excess to drip off. Dredge the tenders in the flour mixture, pressing gently to adhere a thick, even coating. For extra crunch, dip the coated tenders back into the buttermilk and then again into the flour mixture.
- Fry the Chicken: Working in batches to avoid crowding, carefully place the coated tenders into the hot oil. Fry each side for 4 to 5 minutes until the chicken turns golden brown and reaches an internal temperature of 165°F (74°C). Use a thermometer for precise doneness.
- Drain and Keep Warm: Transfer the fried tenders to a plate lined with paper towels to drain excess oil. Keep cooked tenders warm in a 200°F (93°C) oven while frying remaining batches to maintain crispness.
- Prepare the Honey Butter Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in the honey and optional hot sauce until well combined and warm, creating a smooth glaze.
- Glaze the Tenders and Serve: Brush or drizzle the warm honey butter sauce generously over the crispy chicken tenders just before serving to ensure a flavorful, glossy finish.
Notes
- For an extra crunchy coating, double dredge the chicken by repeating the buttermilk and flour mixture dip before frying.
- Keep cooked chicken tenders warm in a low oven (200°F) while frying the rest to preserve crispness.
- Alternatively, bake the chicken tenders at 425°F for 18 to 22 minutes, flipping halfway through for a lighter, oven-baked version.
- Ensure the oil temperature stays steady at 350°F to achieve the perfect crispy exterior without greasiness.
