Cooking Tips
Crispy Honey Garlic Chicken Tenders
Golden, crunchy chicken tenders in a sticky honey garlic glaze — juicy inside, caramelized outside, perfect for dinner or parties.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
These tenders hit every note: a crunchy flour-and-panko crust from a buttermilk soak, juicy chicken inside, and a sticky honey garlic glaze that caramelizes on the outside. The sweet chili sauce and lemon in the glaze keep it from being one-note sweet. They work as dinner, as party food, or as a snack that disappears before it reaches the table.
Ingredients
For the crispy chicken tenders: 600 g boneless, skinless chicken breasts, cut into strips; 1 cup all-purpose flour; 1 cup panko breadcrumbs; 2 large eggs, beaten; ½ cup buttermilk; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; ½ tsp black pepper; 1 tsp salt; ½ tsp chili powder (optional); ½ tsp dried oregano; vegetable oil, for frying.
For the honey garlic glaze: ⅓ cup honey; 3 tbsp soy sauce; 4 garlic cloves, finely minced; 2 tbsp unsalted butter; 2 tbsp sweet chili sauce; 1 tbsp lemon juice; 1 tbsp brown sugar; 1 tsp rice vinegar; ½ tsp red chili flakes (optional); ¼ tsp black pepper.
For garnishing: 2 tbsp fresh parsley, finely chopped; 1 tsp toasted sesame seeds (optional); extra honey garlic glaze for drizzling.
Method
Soak the chicken strips in the buttermilk for 20–30 minutes.
Mix the flour with the garlic powder, onion powder, smoked paprika, black pepper, salt, chili powder if using, and oregano. Put the beaten eggs in a second bowl and the panko in a third.
Lift each strip from the buttermilk, dredge in the seasoned flour, dip in egg, then coat firmly in panko. Rest the coated tenders for 10 minutes so the crust sets.
Heat about 2 cm of vegetable oil in a deep pan to 175°C (350°F). Fry the tenders in batches for 4–5 minutes, turning once, until deep golden and cooked to 165°F (74°C). Drain on a rack.
While the tenders fry, melt the butter in a small pan, add the garlic and cook for 30 seconds, then stir in the honey, soy sauce, sweet chili sauce, lemon juice, brown sugar, rice vinegar, chili flakes if using, and black pepper. Simmer for 2–3 minutes until slightly thickened.
Toss the hot tenders in the glaze until coated and glistening, or brush it on generously. Garnish with parsley and sesame seeds and serve with extra glaze for drizzling.
Cooking Tips
Resting the coated tenders before frying keeps the crust from falling off in the oil.
Fry in batches — crowding the pan drops the oil temperature and turns the crust soggy.
Toss the tenders in the glaze while they are hot so it clings, but serve quickly so the crust stays crisp.
Frequently asked questions
Can I bake or air-fry these instead?
Yes — spray the coated tenders with oil and bake at 200°C (400°F) for 18–20 minutes, turning once, or air-fry at 200°C (400°F) for 12–14 minutes, until golden and cooked to 165°F (74°C).
Why did my coating fall off?
Usually the crust was not rested before frying, or the oil was not hot enough — both make the coating loosen instead of setting crisp.