Ingredients
Equipment
Method
- If using chicken breasts, slice them horizontally to create thinner cutlets, then cut them into tender-sized strips. Pat the chicken pieces thoroughly dry with paper towels; this is crucial for getting a crispy coating.1.5 lbs boneless, skinless chicken breasts or tenders
- Create three shallow dishes or bowls. In the first bowl, whisk together the flour, salt, black pepper, garlic powder, and smoked paprika. In the second bowl, whisk the eggs with the milk or water until well combined. In the third bowl, place the panko breadcrumbs.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 2 large eggs, 2 tablespoons milk or water, 1 cup panko breadcrumbs
- Working with one piece of chicken at a time, dredge it first in the seasoned flour, ensuring it's fully coated. Shake off any excess flour.1.5 lbs boneless, skinless chicken breasts or tenders, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika
- Next, dip the floured chicken into the egg wash, letting any excess drip back into the bowl.1.5 lbs boneless, skinless chicken breasts or tenders, 2 large eggs, 2 tablespoons milk or water
- Finally, press the chicken into the panko breadcrumbs, making sure it's completely covered. Gently press the breadcrumbs onto the chicken to help them adhere. Place the coated chicken tenders on a clean plate or baking sheet.1.5 lbs boneless, skinless chicken breasts or tenders, 1 cup panko breadcrumbs
- Heat a large skillet over medium-high heat and add about 2 tablespoons of oil (such as vegetable or canola oil). Once the oil is shimmering, carefully add the chicken tenders in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches.1.5 lbs boneless, skinless chicken breasts or tenders, 2 tablespoons oil (such as vegetable or canola oil)
- Cook the chicken tenders for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a wire rack or a clean plate while you prepare the sauce.1.5 lbs boneless, skinless chicken breasts or tenders
- In the same skillet (you can wipe it out if there are burnt bits, but it’s not strictly necessary), melt the 4 tablespoons of butter over medium heat.4 tablespoons unsalted butter
- Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.4 tablespoons unsalted butter, 4 cloves garlic, minced
- Pour in the honey and soy sauce (or tamari). Stir well to combine with the garlic butter.1/4 cup honey, 1 tablespoon soy sauce (or tamari for gluten-free), 4 tablespoons unsalted butter, 4 cloves garlic, minced
- Stir in the lemon juice. Let the sauce simmer for 1-2 minutes, stirring occasionally, until it slightly thickens.1 teaspoon lemon juice, 1/4 cup honey, 1 tablespoon soy sauce (or tamari for gluten-free), 4 tablespoons unsalted butter, 4 cloves garlic, minced
- Add the cooked chicken tenders back into the skillet with the sauce. Toss gently to coat each tender thoroughly in the luscious honey butter garlic sauce. Cook for another minute or so, allowing the sauce to beautifully glaze the chicken.1.5 lbs boneless, skinless chicken breasts or tenders, 1/4 cup honey, 1 tablespoon soy sauce (or tamari for gluten-free), 4 tablespoons unsalted butter, 4 cloves garlic, minced, 1 teaspoon lemon juice
- Remove from heat. Garnish with fresh chopped parsley, if desired, and serve immediately.Fresh parsley, chopped, for garnish (optional), 1.5 lbs boneless, skinless chicken breasts or tenders, 1/4 cup honey, 1 tablespoon soy sauce (or tamari for gluten-free), 4 tablespoons unsalted butter, 4 cloves garlic, minced, 1 teaspoon lemon juice
Notes
Store any leftover Honey Butter Garlic Chicken Tenders in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. To reheat, the best method for maintaining crispiness is to use an oven or toaster oven. Preheat it to 375°F (190°C) and place the tenders on a baking sheet. Reheat for 8-12 minutes, or until heated through and the coating is crispened. You can also reheat them in a skillet over medium heat for a few minutes per side, though they may lose some of their crispiness. Microwaving is not recommended as it can make the chicken soggy. If you wish to freeze portions for future meals, allow the cooked chicken tenders to cool completely. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container once frozen. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before reheating using one of the methods above.
