Crispy Honey Butter Chicken Tenders

Crispy Honey Butter Chicken Tenders deliver a perfect balance of crunch and sweet glaze, making them an irresistible main or snack. The tenderloin strips stay juicy thanks to a quick buttermilk soak, while coarse panko creates a satisfying crust that clings to the honey‑butter finish.

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Ingredients

For the chicken

• 1 pound whole chicken tenderloin strips
• 1 cup buttermilk
• 1 cup plain all‑purpose flour
• 1 large egg, cracked
• 1 ½ cups coarse panko breadcrumbs
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• Vegetable oil for frying

Honey butter glaze

• 3 tablespoons unsalted butter
• 2 tablespoons honey
• ¼ teaspoon salt

Step-by-Step Instructions

1. Place the chicken strips in a bowl, cover with buttermilk, and refrigerate for 10 minutes to tenderize.
2. In a shallow dish combine flour, paprika, and salt; in another bowl whisk the egg; in a third dish spread panko.
3. Remove strips from buttermilk, dredge each in the flour mixture, dip in egg, then coat thoroughly with panko, pressing gently.
4. Heat 1½ inches of oil in a heavy skillet over medium‑high heat to 350°F; fry the strips in batches, turning once, until golden brown, about 3‑4 minutes per side.
5. Transfer fried tenders to a wire cooling rack set over a baking sheet to drain excess oil.
6. While tenders rest, melt butter in a small saucepan over low heat, stir in honey and salt, and simmer 1 minute until glossy; drizzle over the hot chicken.
7. Serve immediately, optionally with a squeeze of lemon or a side of coleslaw.

Tips for Success

• Pat the chicken dry before coating to help the flour adhere.
• Do not overcrowd the pan; excess moisture lowers oil temperature and yields soggy crust.
• Use a thermometer to keep oil at 350°F for consistent browning.
• Press the panko onto the strips firmly to prevent it from falling off during frying.
• Glaze while the tenders are still hot so the butter penetrates the crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8‑10 minutes to regain crispness. Freeze uncooked coated strips on a tray, then transfer to a zip bag; fry from frozen, adding 2 minutes to cooking time.

Notes

Press the panko onto each strip for a secure crust. Reheat in a hot oven to restore crunch without drying the meat.

FAQs