Description
Crispy Honey Butter Chicken Tenders are tender strips of chicken marinated in a flavorful buttermilk blend, coated in a seasoned flour mixture, and fried to golden perfection. Tossed or drizzled with a luscious honey butter sauce enhanced by a touch of hot sauce, this dish is the ultimate sweet and savory comfort food perfect for family dinners or gatherings.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon onion powder
- Vegetable oil for frying (2 to 3 inches, enough to fill a heavy pot)
Honey Butter Sauce
- 1/4 cup unsalted butter
- 1/3 cup honey
- 1 tablespoon hot sauce (optional)
- Pinch of salt
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk, salt, pepper, garlic powder, and paprika. Add the chicken tenders and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, allowing the flavors to infuse and the chicken to tenderize.
- Prepare the Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, and onion powder until well combined for a light, crispy coating.
- Heat the Oil: Pour 2 to 3 inches of vegetable oil into a heavy pot and heat it to 350°F (175°C), ideal for frying the chicken to a crisp golden brown without absorbing excess oil.
- Coat the Chicken: Remove the chicken tenders from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to ensure maximum crispiness.
- Fry the Chicken: Carefully fry the chicken tenders in batches, avoiding overcrowding, for 4 to 6 minutes, turning occasionally so they cook evenly until golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked tenders to a wire rack to drain excess oil and maintain crispiness.
- Make the Honey Butter Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in the honey, hot sauce if using, and a pinch of salt. Heat gently just until all ingredients are combined and smooth, taking care not to boil the sauce.
- Combine and Serve: Drizzle the warm honey butter sauce over the crispy chicken tenders, or gently toss them in the sauce to coat evenly. Serve immediately for the best texture and flavor.
Notes
- For extra crunchiness, double-dip the chicken tenders by dipping them back into the buttermilk and flour coating before frying a second time.
- Keep fried chicken tenders warm in a 200°F (93°C) oven while frying remaining batches to maintain crispiness.
- These chicken tenders pair wonderfully with classic sides like coleslaw, French fries, or warm buttermilk biscuits.
