After a long day filled with work and errands, I often find myself facing hungry kids and an empty fridge. That’s when quick recipes like this Honey Garlic Chicken Tenders come to the rescue. Juicy chicken tenders coated in a flavorful glaze always seem to hit the spot for my family, and they come together in no time. Plus, it’s one of those go-to meals that I can pull out even when I don’t have much time on my hands.
Why You’ll Love This Honey Garlic Chicken Tenders Recipe
This recipe combines crispy chicken tenders with a sweet and savory honey garlic sauce, making it a favorite for both kids and adults. I discovered it on a busy weeknight when I needed something satisfying that wouldn’t take too much effort. Since then, it’s become a weekly staple in our house.
Not only is this dish comforting and filling, but it also provides a good protein boost, which is helpful for active kiddos. By using simple ingredients from my pantry, I can whip this up quickly, even while juggling multiple tasks.
What Makes this Recipe Unique
– **Simple Ingredients:** The recipe uses everyday pantry staples, making it easy to pull together anytime.
– **Flavorful Sauce:** The honey and soy sauce blend beautifully with garlic, delivering a delicious glaze that keeps everyone coming back for more.
– **Crispy Coating:** The use of panko breadcrumbs gives a delightful crunch, making the tenders extra appealing to my kids.
– **High Protein Content:** Using chicken tenders ensures this dish is high in protein, perfect for growing appetites.
Estimated Macros & Calories
This dish offers a balance of nutrients that make it a wholesome option for dinner. (estimated per serving, without optional ingredients)
- Calories: 350
- Protein: 25g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 2g
The Most Authentic Honey Garlic Chicken Tenders Recipe Recipe
These Honey Garlic Chicken Tenders not only satisfy a savory craving but also bring an element of fun to family dinners. The combination of crispy tenders and a sweet garlic sauce is irresistible, making it hard to believe how straightforward they are to prepare.
Ingredient Notes
– Chicken Tenders: They’re the star of this dish, providing a juicy and tender protein base that cooks quickly.
– Panko Breadcrumbs: These create a light, crispy coating that adds texture and crunch to the chicken.
– Honey: This natural sweetener balances the savory elements of soy sauce and garlic, giving the sauce its signature flavor.
– Garlic: Freshly minced garlic enhances the dish’s aroma and offers a punch of flavor that can’t be skipped.
– Soy Sauce: Low-sodium soy sauce helps manage sodium intake while infusing a rich umami taste.
Instructions
Step 1: Prepare the Chicken
Start by patting the chicken tenders dry and seasoning them evenly with kosher salt and black pepper. Let them sit for a moment to absorb the flavors while you arrange your breading stations.
Step 2: Set Up Breading Stations
Create three shallow bowls: one for a flour mixture with cornstarch and paprika, one for beaten eggs, and the last for panko breadcrumbs. Dredge each chicken tender in flour, dip into the egg, and then press into the panko to coat. Place the breaded tenders on a wire rack and let them rest for 10 minutes.
Step 3: Whisk the Sauce Ingredients
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, grated ginger, and three cloves of minced garlic. This mixture will be the delicious glaze for our chicken.
Step 4: Make the Slurry
In a separate small cup, mix one tablespoon of cornstarch with two tablespoons of water to create a slurry. Set this aside for later to thicken the sauce.
Step 5: Heat the Oil
Heat a skillet over medium heat and add vegetable oil. To test the oil’s readiness, drop in a few panko crumbs; they should sizzle and brown within half a minute.
Step 6: Fry the Chicken Tenders
Fry the chicken tenders in a single layer, cooking for about 3–4 minutes per side. They should be golden brown and cooked through before transferring them to a paper towel-lined plate to drain.
Step 7: Sauté the Remaining Garlic
Wipe out the skillet, keeping the light fond. Add the remaining minced garlic and sauté for about 20–30 seconds until fragrant, then pour in the honey mixture and bring it to a gentle simmer.
Step 8: Thicken the Sauce
Stir in the cornstarch slurry and continuously stir until the sauce thickens and becomes glossy. You can taste and adjust at this point—maybe add a pinch of red pepper flakes for a bit of heat!
Step 9: Coat the Tenders
Return the cooked chicken tenders to the skillet and toss them to coat evenly in the glaze. Let them cook together for another minute to ensure the sauce adheres well.
Step 10: Serve and Enjoy
Serve the tenders hot, sprinkled with optional sesame seeds and green onions. They pair beautifully with steamed rice or even as a hand-held snack.
Tips and Mistakes to Avoid
– Don’t skip the resting time for the breaded tenders; it helps the coating stick better.
– Keep an eye on the oil temperature; too hot, and you’ll burn the crumbs before the chicken is cooked.
– Adjust the sauce thickness based on your preference by altering the cornstarch slurry.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can freeze the breaded, uncooked tenders for future use—just remember to adjust cooking time accordingly. When reheating, try using an air fryer for a crispy finish or simply pop them in the oven until warmed through.
Variations and Substitutions
For a higher protein option, you could substitute tofu for the chicken to make a tasty vegetarian version. If you’re looking for a lower-carb alternative, consider using crushed almonds for the coating instead of breadcrumbs.
Why This Recipe Is The Real Deal
This dish shines with its combination of protein-rich chicken and a flavorful sauce, making it suitable for anyone looking to enjoy hearty meals while hitting protein goals. The method is also quite practical for a busy weeknight, allowing me to serve something everyone loves without spending hours in the kitchen.
The Bottom Line
If you’re seeking a quick, satisfying meal, these Honey Garlic Chicken Tenders are a fantastic choice. I encourage you to give them a try; your family will likely be asking for seconds!
Daisy Hartmann, RDN
Founder of GoProteinEats.com
Making high-protein eating simple, delicious, and sustainable for real life.
Honey Garlic Chicken Tenders Recipe
Ingredients
Chicken
- 1.5 lb chicken tenders
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Breading
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 tsp paprika
Honey-Garlic Sauce
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 4 cloves garlic, minced (divided)
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water (for slurry)
For frying & finishing
- 1/3 cup vegetable oil (for shallow frying)
- 1 tsp sesame seeds (optional, for garnish)
- 1 tbsp thinly sliced green onions (optional)
Instructions
Preparation Steps
- Pat the chicken tenders dry and season evenly with the salt and pepper. Let them sit while you arrange the breading stations.
- Set up three shallow bowls: one with the flour mixed with cornstarch and paprika, one with the beaten eggs, and one with the panko. Working in batches, dredge each tender first in the flour, then dip into the egg, and finally press into the panko to coat well. Place the breaded tenders on a wire rack and rest 10 minutes — this helps the coating adhere and crisp.
- While the coated chicken rests, whisk together the honey, soy sauce, rice vinegar, sesame oil, grated ginger and 3 cloves of minced garlic in a small bowl. In a separate small cup mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry and set aside.
- Heat a 12-inch skillet over medium and add the vegetable oil. Test the oil by dropping in a few panko crumbs — they should sizzle immediately and brown in about 30 seconds. Reduce heat to medium-low to keep the oil from burning.
- Fry the tenders in a single layer (work in 2 batches if needed) for about 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer cooked pieces to a paper towel–lined plate to drain briefly.
- Carefully wipe out the skillet leaving any light fond, then return it to medium heat. Add the remaining 1 clove minced garlic and sauté 20–30 seconds until fragrant. Pour in the honey mixture and bring to a gentle simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust—add a pinch of red pepper flakes if you want a faint heat.
- Return the tenders to the skillet and toss to coat evenly in the sauce, cooking together for another minute so the glaze clings to the breading. Remove from heat and let them rest 1–2 minutes so the glaze sets.
- Serve the tenders hot sprinkled with sesame seeds and sliced green onions if using. They pair well with steamed rice, a simple salad, or as a hand-held appetizer.
