Honey Garlic Chicken Tenders
Crispy chicken tenders coated in a sticky, sweet-and-savory honey-garlic sauce — a delicious weeknight option.
Equipment
- Large Skillet
- Baking sheet (optional)
Ingredients
Chicken tender ingredients
- 1 lb chicken tenders (boneless)
- ¼ cup all-purpose flour for dredging
- ½ tsp salt
- ½ tsp black pepper
Honey garlic sauce ingredients
- 4 Tbsp butter unsalted
- 3 cloves garlic minced
- 3 Tbsp honey
- 2 Tbsp soy sauce or tamari/gluten-free if required
- 1 Tbsp apple cider vinegar or lemon juice for tang
- ½ tsp crushed red pepper flakes optional, for heat
Instructions
- In a shallow dish combine the flour, salt and pepper. Dredge chicken tenders in the flour mixture and shake off excess.
- Heat 2 Tbsp butter in a large skillet over medium-high heat. Add the chicken tenders in batches, cook until golden brown and cooked through (about 2-3 minutes per side). Remove the chicken to a plate.
- In the same skillet, melt the remaining 2 Tbsp butter (or more as needed). Add minced garlic and cook for about 30 seconds until fragrant.
- Add honey, soy sauce, vinegar (or lemon juice) and red pepper flakes (if using). Stir and cook for 1-2 minutes until the sauce begins to thicken and coat the back of a spoon.
- Return the cooked chicken tenders to the skillet and toss to coat them evenly in the honey-garlic sauce. Cook for another 1-2 minutes so the sauce adheres.
- Serve immediately. Optionally garnish with chopped parsley or sesame seeds, and serve over rice, noodles or with steamed vegetables.
Notes
If you like a crispier coating, you can bake or air-fry the dredged chicken instead of skillet-frying. Leftovers keep up to 3 days in the fridge; reheat gently to preserve sauce consistency.