Description
A family-friendly, 30-minute dinner featuring shatteringly crispy chicken tenders tossed in a glossy, sweet-and-savory honey butter sauce. Perfect for picky eaters and busy weeknights.
Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs / 680g), cut into 1-inch strips
- 1 cup all-purpose flour (125g)
- ½ cup cornstarch (60g)
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs (150g)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 tablespoons salted butter (57g)
- ½ cup honey (170g)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Neutral oil (like canola or vegetable) for frying
Instructions
- Pat chicken strips dry with paper towels to ensure crispiness. If pieces vary in thickness, pound them gently to uniform size.
- Set up a breading station with three shallow dishes: Dish 1 contains flour mixed with salt, pepper, garlic powder, and smoked paprika; Dish 2 contains beaten eggs; Dish 3 contains panko breadcrumbs seasoned with salt and pepper.
- Dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the panko breadcrumbs to coat evenly. Place on a wire rack.
- Heat about ½ inch of neutral oil in a large skillet over medium-high heat. Test with a breadcrumb; it should sizzle immediately.
- Fry chicken in batches, ensuring pieces are not overcrowded. Cook for 3-4 minutes per side until golden brown and crispy, reaching an internal temperature of 165°F (74°C). Transfer to a wire rack to drain.
- In a small saucepan, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant without browning.
- Add honey, soy sauce, and rice vinegar to the saucepan. Stir and simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
- Place hot, crispy chicken in a large bowl. Pour the warm honey butter sauce over the chicken and gently toss to coat. Serve immediately.
Notes
Do not skip the wire rack; it prevents the bottom of the chicken from getting soggy. Toss the chicken in the sauce right before serving to maintain crispiness. For a lighter option, bake breaded chicken at 400°F (200°C) for 20-25 minutes. Leftovers can be reheated in an air fryer at 350°F for 3-4 minutes to restore crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 3
- Calories: 480
- Sugar: 22
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 35
Keywords: chicken tenders, honey butter chicken, crispy chicken, family dinner, 30 minute meals, kid-friendly recipes, easy chicken recipe