Honey Butter Fried Chicken Tenders
Crispy, juicy fried chicken tossed in a sweet, savory, and gloriously sticky honey butter sauce. This dish is pure comfort food magic.
Ingredients:
For the Chicken:
· 1.5 lbs (680g) chicken tenders (or boneless, skinless breasts/thighs cut into strips)
· 1 cup buttermilk
· 1 tsp hot sauce (optional, but recommended)
· 1 tsp salt
For the Dredge:
· 1 cup all-purpose flour
· 1/2 cup cornstarch (key for extra crispiness)
· 2 tsp garlic powder
· 2 tsp paprika (smoked or sweet)
· 1 tsp onion powder
· 1 tsp baking powder (helps with a craggy, crispy crust)
· 1.5 tsp salt
· 1 tsp black pepper
· 1/2 tsp cayenne pepper (optional, for a little heat)
For Frying:
· Neutral oil (vegetable, canola, or peanut), enough for 1-1.5 inches deep in your pot/pan
For the Honey Butter Sauce:
· 6 Tbsp unsalted butter
· 1/3 cup honey
· 2 Tbsp soy sauce
· 2 cloves garlic, minced
· 1 Tbsp fresh lemon juice or apple cider vinegar (cuts the sweetness)
· Pinch of salt (if using unsalted butter)
For Garnish (Optional):
· Toasted sesame seeds
· Thinly sliced scallions
· Flaky sea salt
Instructions:
Marinate the Chicken:
· In a bowl, combine buttermilk, hot sauce, and 1 tsp salt. Add chicken tenders, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours (longer = more tender).
Prepare the Dredge:
· In a shallow dish or pie plate, whisk together all the dredge ingredients (flour, cornstarch, and spices). Set aside.
Heat the Oil:
· Pour oil into a heavy-bottomed pot, Dutch oven, or deep skillet until it’s about 1.5 inches deep. Heat over medium-high heat to 350°F (175°C). Use a thermometer for best results.
· Line a plate or baking sheet with a wire rack or paper towels.
Dredge the Chicken:
· Remove a tender from the buttermilk, letting excess drip off.
· Dredge thoroughly in the flour mixture, pressing to adhere. Shake off any excess.
· Place on a tray and repeat with all tenders. For an extra-thick crust, you can do a double dredge: dip back in buttermilk, then in flour again.
Fry the Chicken:
· Working in batches to avoid overcrowding, carefully place tenders in the hot oil.
· Fry for 3-5 minutes per side, until deep golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).
· Transfer to the wire rack/paper towels to drain. Repeat with remaining chicken.
Make the Honey Butter Sauce:
· While the last batch fries, make the sauce. In a saucepan over medium-low heat, melt the butter.
· Add the minced garlic and cook for 30-60 seconds until fragrant (don’t let it burn).
· Whisk in the honey, soy sauce, and lemon juice/vinegar. Simmer for 1-2 minutes until slightly thickened and cohesive. Remove from heat.
Toss and Serve:
· In a large bowl, gently toss the hot, crispy chicken tenders with the honey butter sauce until evenly coated.
· Transfer to a serving plate. Immediately garnish with sesame seeds, scallions, and a tiny pinch of flaky salt if desired.
Tips for Success:
· Temperature is Key: Keep oil between 325°F-350°F. Too low = greasy; too high = burns before cooking through.
· Don’t Crowd the Pan: Frying in batches ensures even cooking and crispiness.
· Sauce Consistency: If sauce thickens too much while tossing, add a teaspoon of water to loosen it.
· Make it a Meal: Serve with classic sides like mashed potatoes, coleslaw, biscuits, or pickles to balance the richness.
· Spice it Up: Add a pinch of red pepper flakes to the sauce or a dash of sriracha for a spicy kick.
Enjoy your incredibly delicious, restaurant-quality Honey Butter Fried Chicken Tenders