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Honey Garlic Chicken Tenders

Honey Garlic Chicken Tenders are a delightful combination of crispy, juicy chicken and a sweet-savory sauce that's perfect for a quick and satisfying meal. These tenders feature bite-sized pieces of chicken coated in a crispy layer, typically made with flour or cornstarch, then fried to golden perfection. The star of the dish is the irresistible honey garlic sauce, which blends the sweetness of honey with the pungent kick of garlic, creating a glossy coating that clings to every bite.
Serve these sticky, sweet, and savory tenders over rice, alongside your favorite vegetables, or simply on their own for a finger-licking good experience that will have everyone coming back for more
Course Appetizer, Main Course
Servings 4

Ingredients

  • 3 lbs chicken breasts or tenders If using breasts, slice up into tender-sized pieces
  • 3/4 cups flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 4 Tbs apple cider vinegar
  • 3 Tbs soy sauce
  • 1 cup honey

Instructions

  • Rinse and pat dry chicken. If using breasts, cut up into tender-size pieces.
  • Melt the butter in an electric skillet or large pan. Once butter is almost melted, add olive oil and let both get hot
  • While butter and oil are warming, add the flour, salt, and pepper to a bowl and in 2-3 batches, toss the chicken to coat thoroughly.
  • Reduce the heat in the skillet to medium-high. Add chicken pieces into oil/butter mix, being sure not to crowd the chicken so that it can brown up nicely.
  • Cook the chicken on each side until golden brown. Set the first batch aside and repeat until all of the chicken pieces have been browned.
  • With the chicken still out of the pan, add the garlic and cook for 1-2 minutes, or until slightly golden. Add the vinegar, soy sauce, and honey and using a whisk mix thoroughly.
  • Once the sauce is bubbling slightly add the chicken back in, reduce heat to medium, cover with lid, and cook for 3-5 minutes, turning midway through. Sauce should start to thicken and chicken pieces should start to get stickier.
  • At this point you can serve, but I like to let mine sit in the pan on low, covered, so that they can soak up as much of the sauce as possible.
  • Enjoy!