Description
This Honey Garlic Chicken Tenders recipe features tender chicken fillets coated in a seasoned flour mixture, pan-fried to a golden crust, then glazed with a flavorful honey garlic sauce. Quick to prepare and perfect for a weeknight dinner, the dish combines sweet, savory, and a hint of spice for a crowd-pleasing meal served ideally over jasmine rice, noodles, or cauliflower rice.
Ingredients
Scale
Chicken and Coating
- ¼ cup (30g) all purpose flour (gluten free optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds (650g) chicken tenderloins
Sauce and Cooking
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce (or tamari for gluten free)
- 1 tablespoon apple cider vinegar (or lemon juice)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare the chicken coating: In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken tenderloins in this seasoned flour mixture, ensuring an even coating, then shake off any excess flour.
- Pan-fry chicken: Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Cook the chicken tenders in batches, searing each side for 2-3 minutes until a golden brown crust forms and the internal temperature reaches 165°F (74°C). Remove cooked chicken onto a plate. Melt the remaining 2 tablespoons of butter and pan-fry the rest of the chicken in the same manner.
- Deglaze the pan: Add about ¼ cup of water to the skillet and scrape up any browned bits stuck to the bottom. Let the liquid reduce slightly to concentrate the flavor.
- Make the honey garlic sauce: Add minced garlic to the pan and cook for 30 seconds until fragrant. Stir in honey, soy sauce (or tamari), apple cider vinegar (or lemon juice), and crushed red pepper flakes. Cook the sauce for 1-2 minutes until it is heated through and starts to thicken.
- Combine chicken and sauce: Return the cooked chicken tenders to the pan and turn them to coat thoroughly with the sauce, allowing them to warm in the glaze.
- Serve: Garnish with chopped fresh parsley if desired and serve the glazed chicken tenders over jasmine rice, noodles, or cauliflower rice for a complete meal.
Notes
- Use gluten free flour and tamari to make this recipe gluten free.
- Adjust crushed red pepper flakes to control the spice level.
- Serve over rice or noodles to make this a filling meal.
- Make sure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
