Honey Garlic Chicken Tenders: Crispy, Juicy, and Irresistible

If you're looking for the perfect protein to pair with your salads or simply want a crispy, flavorful bite, these Honey Butter Garlic Chicken Tenders are a must-try! They’re golden, crunchy, and drenched in a sweet-savory honey garlic glaze that makes them completely addictive.

Why You’ll Love This Recipe

• Flavor-Packed – The tenders are marinated in pickle juice and seasoned to perfection for extra juiciness and depth.

• Sweet & Spicy Glaze – The honey garlic butter sauce brings just the right balance of sweet, garlicky goodness with a hint of heat.

• Easy to Make – Simple ingredients and straightforward steps make this a go-to recipe for any occasion.

The Secret to Flavor

A quick soak in pickle juice adds just the right amount of tang and makes the chicken incredibly tender.
If you’ve never tried it before, this trick changes everything. It’s simple, inexpensive, and gives your chicken that crave-worthy texture every time.

How to Make Honey Butter Chicken Tenders

Step 1: Marinate

Place chicken tenders in a bowl and cover with pickle juice. Let soak for 30 minutes to enhance tenderness and flavor.
Drain and pat dry with paper towels.

Step 2: Season

In a separate bowl, combine salt, pepper, paprika, Sazon/Adobo, ground ginger and garlic powder. Coat the chicken tenders evenly in the spice mixture. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

Step 3: Bread

Set up a breading station with three shallow dishes - one for flour, one for beaten eggs, and one for panko breadcrumbs.

1. Dredge chicken tenders in flour, shaking off any excess.

2. Dip into beaten eggs.

3. Coat with panko breadcrumbs, pressing lightly to adhere.

Frying Method (Classic Version)

• Heat vegetable or avocado oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).

• Fry the chicken in batches for 3–4 minutes per side or until golden and cooked through.

• The internal temperature should reach 165°F (74°C).

• Transfer to a paper towel–lined plate to drain excess oil.

Air Fryer Version (Crispy & Light)

Love a lighter version? These turn out just as crispy in the air fryer.

1. Preheat your air fryer to 400°F (200°C) for 3–5 minutes.

2. Spray the basket with a little nonstick oil spray.

3. Arrange breaded chicken tenders in a single layer (no overcrowding).

4. Air fry for 9–11 minutes, flipping halfway through.

5. Spritz lightly with oil halfway for that golden crunch.

6. Check that the internal temp reaches 165°F (74°C) before removing.

Toss immediately in the warm honey butter glaze for best flavor.

Oven-Baked Version (No-Fry Option)

If you prefer to bake them, this version gives you crisp edges and a golden crust:

1. Preheat your oven to 425°F (220°C).

2. Line a baking sheet with parchment paper and spray lightly with oil.

3. Arrange breaded chicken tenders on the sheet in a single layer.

4. Lightly spray or brush the tops with oil for extra crunch.

5. Bake for 18–20 minutes, flipping halfway through, until golden and crispy.

6. Internal temp should reach 165°F (74°C).

Remove from oven and toss or drizzle with warm honey butter sauce.

Make the Honey Butter Sauce

1. In a small saucepan, melt butter over medium heat.

2. Add minced garlic and sauté for 1–2 minutes until fragrant.

3. Stir in honey, chili flakes, and a pinch of salt.

4. Simmer for 2–3 minutes until slightly thickened, then remove from heat.

5. Dip or drizzle over the cooked tenders while hot.

Serving Suggestions

• Pair with a fresh salad for a protein-packed meal.

• Serve with a side of rice or roasted vegetables for a balanced plate.

• Dip in extra honey garlic sauce or ranch for even more flavor.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness.

From My Kitchen to Yours

Every Stay for Dinner recipe is made to be simple, soulful, and shareable, just like these honey butter tenders.
If you loved this one, you’ll find more cozy, flavorful recipes in my new cookbook “Stay for Dinner.”
👉 Order your copy here - CLICK HERE

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Would you try these in the air fryer, oven, or the classic fried way?

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Hot Honey Chicken Tenders

Yield 4

Author Kim Alexander

Prep time

20 Min

Cook time

20 Min

Inactive time

1 Hour

Total time

1 H & 40 M

Cook modePrevent screen from turning off

Ingredients

For the Chicken Marinade:

• 1 lb chicken tenders
• 1 cup pickle juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Sazon complete seasoning
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 teaspoon meat seasoning

For the Breading:

• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 large eggs, beaten

For the Hot Honey Butter Sauce:

• 1/2 cup honey
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1-2 tablespoon chili flakes
• Pinch of salt

For Frying and Garnish:

• Sesame seeds
• Green onions (chopped)
• Vegetable oil (enough for frying)

Instructions

1. Place the chicken tenders in a bowl and cover with pickle juice. Let soak for 30 minutes.
2. Drain the pickle juice and pat the chicken tenders dry.
3. In a separate bowl, combine salt, black pepper, paprika, Sazon complete seasoning, ground ginger, garlic powder and meat seasoning.
4. Season the chicken tenders with the spice mixture. Cover and marinate in the refrigerator for 30 minutes to an hour.
5. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
6. Dredge each marinated chicken tender in the flour, shaking off any excess.
7. Dip into the beaten eggs, allowing any excess to drip off.
8. Finally, coat with panko breadcrumbs, pressing lightly to adhere.

Fry the Chicken:

1. In a deep frying pan or skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
2. Fry the chicken tenders in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Remove the tenders and place them on a paper towel-lined plate to drain excess oil.

Prepare the Hot Honey Butter Sauce:

1. In a small saucepan over medium heat, melt the butter.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the honey, chili and a pinch of salt. Stir to combine and let simmer for 2-3 minutes until slightly thickened. Remove from heat.
4. Dip the fried chicken tenders in the hot honey butter sauce, ensuring they are well-coated.
5. Place the coated chicken tenders on a serving plate. Sprinkle with sesame seeds for garnish.

Nutrition Facts

Calories

636.08

Fat

22.56 g

Sat. Fat

9.64 g

Carbs

75.94 g

Fiber

2.23 g

Net carbs

73.71 g

Sugar

36.03 g

Protein

33.61 g

Sodium

1851.82 mg

Cholesterol

196.87 mg

Use Fresh Oil:

Always use fresh oil for frying to ensure the best flavor and crispiness. Reused oil can have burnt particles that affect the taste and texture.

Monitor Oil Temperature:

Keep the oil at a steady 350°F (175°C). Too hot and the outside will burn before the inside cooks; too cool and the chicken will absorb too much oil and become greasy.

Double Coat for Extra Crunch:

For an extra crispy texture, double coat the chicken tenders by dipping them back into the egg and panko mixture after the first coating.

Don’t Overcrowd the Pan:

Fry the chicken tenders in small batches to maintain the oil temperature and ensure even cooking.

Drain Properly:

Place fried tenders on a wire rack over a baking sheet instead of directly on paper towels. This keeps them crispy as the excess oil drips off.

Customize Your Sauce:

Adjust the sweetness or spiciness of the hot honey butter sauce by changing the amount of honey or adding a more pepper if desired.

Can I use chicken breast instead of chicken tenders?

Yes, you can use chicken breast. Cut the breast into strips to create chicken tenders. The cooking time may vary slightly depending on the thickness of the strips.

Can I bake the chicken tenders instead of frying them?

Yes, you can bake them for a healthier option. Preheat your oven to 400°F (200°C) and bake the breaded tenders on a baking sheet for about 15-20 minutes, or until golden brown and cooked through, flipping halfway.

Can I prepare the chicken tenders in advance?

Yes, you can marinate the chicken tenders and coat them with the flour and panko mixture ahead of time. Store them in the refrigerator until you're ready to fry. For best results, fry them within a few hours of preparation.

What can I use as a substitute for pickle juice?

If you don't have pickle juice, you can use buttermilk or a mixture of lemon juice and water as a substitute for marinating the chicken.

How do I store and reheat leftovers?

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes or until heated through to maintain crispiness.

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These Honey Garlic Chicken Tenders are a game-changer! The crispy coating, juicy inside, and irresistible sauce make them a standout dish that you’ll want to make again and again. Whether for meal prep, game day, or a simple weeknight dinner, this recipe is guaranteed to impress.

Try it out and let me know what you think! If you love this recipe, don’t forget to share, save, and follow for more delicious meal ideas!