Description
These Crispy Honey Butter Chicken Tenders are golden fried chicken strips coated in a flavorful buttermilk batter, then drizzled with a luscious honey butter sauce. Perfectly crispy on the outside and juicy inside, they’re an easy, comforting meal loved by all ages.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 large egg
Dredging Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (enough for about 2 inches in skillet)
Honey Butter Sauce
- 1/4 cup unsalted butter
- 1/3 cup honey
- 1 tablespoon hot sauce (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk and egg until fully combined. Add the chicken tenders to the mixture and let them marinate for at least 20 minutes or up to 2 hours in the refrigerator to tenderize and add flavor.
- Prepare the Dredging Mixture: In a separate bowl, thoroughly combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper for a flavorful and crispy coating.
- Dredge the Chicken: Remove the chicken tenders from the marinade allowing any excess liquid to drip off. Coat each piece evenly in the flour mixture, making sure to cover all sides for a crispy crust.
- Heat the Oil: Pour approximately 2 inches of vegetable oil into a deep skillet or pot and heat it to 350 degrees Fahrenheit. Use a thermometer to maintain the temperature for optimal frying.
- Fry the Chicken: Carefully add the chicken tenders to the hot oil in batches, avoiding overcrowding. Fry each batch for 4 to 6 minutes, turning occasionally until the chicken is golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit. Remove and drain on a paper towel-lined plate.
- Prepare the Honey Butter Sauce: While the chicken fries, melt the unsalted butter in a small saucepan over low heat. Stir in the honey and optional hot sauce until the mixture is smooth and well combined.
- Serve: Brush or drizzle the warm honey butter sauce over the crispy chicken tenders just before serving for a sweet and savory finish.
Notes
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then the flour mixture a second time before frying.
- Alternatively, bake the chicken tenders at 400 degrees Fahrenheit for 20 to 25 minutes or air fry at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through for a healthier option.
