Delight your taste buds with these Crispy Honey-Glazed Chicken Tenders! This easy recipe features juicy chicken strips marinated in buttermilk and coated in a crunchy panko crust, perfectly complemented by a sweet and savory honey glaze. Elevate your dinner game with this mouthwatering dish that everyone will love.
1 pound boneless, skinless chicken breasts, cut into strips
1 cup buttermilk
1 tablespoon hot sauce (optional)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (for extra heat)
1 cup panko breadcrumbs
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon sesame oil
Vegetable oil for frying
![- 1 pound boneless, skinless chicken breasts - 1 cup buttermilk - 1 tablespoon hot sauce (optional) - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon cayenne pepper (optional) - 1 cup panko breadcrumbs - 1/4 cup honey - 2 tablespoons soy sauce - 1 teaspoon sesame oil - Vegetable oil for frying - Large mixing bowls - Whisk - Skillet or frying pan - Tongs or slotted spoon - Paper towels for draining - Each serving has about 300 calories. - Protein: 25g, Carbs: 30g, Fats: 12g. - You can use almond milk instead of buttermilk for a dairy-free option. Now, let's break down the key ingredients for your chicken tenders. The chicken breasts serve as the star of the dish. They need to be fresh and cut into strips. Buttermilk helps tenderize the chicken. This makes it juicy and soft. Hot sauce adds a nice kick, but it’s okay to leave it out. The flour mixture gives the tenders a great base. Paprika, garlic powder, and onion powder add flavor. Salt, black pepper, and cayenne pepper give it a little spice. Panko breadcrumbs are key for that crispy texture we all love. For the glaze, honey, soy sauce, and sesame oil mix to create a sweet sauce. This will take your tenders from good to great. You will need some simple kitchen tools too. Large bowls help you mix and marinate. A whisk makes combining easy. A skillet or frying pan is essential for cooking. Tongs or a slotted spoon help with frying. Finally, use paper towels to drain excess oil. For more details, check the Full Recipe. It will guide you through the steps for making these delightful chicken tenders. Marinate the chicken for at least 1 hour. If you have time, let it sit overnight. This step is key for flavor. Buttermilk helps to tenderize the meat. Its acidity breaks down protein, making the chicken juicy and soft. First, set up your dredging station. In one bowl, mix flour and spices. In another, pour the buttermilk. Place panko breadcrumbs in a third bowl. Take a chicken strip and coat it in the flour mix. Next, dip it back in the buttermilk. Finally, roll it in panko. Press down so the crumbs stick well. This double coating gives the best crunch! Heat about 1/2 inch of oil in a skillet. The oil should reach 350°F for perfect frying. Cook the chicken strips in batches. Each side takes about 3 to 5 minutes. You'll want them golden brown and cooked through. Drain them on paper towels after frying. This helps keep them crispy! For a sweet touch, drizzle honey glaze over the tenders when serving. You can find the full recipe in the article. To make chicken tenders crispy, use panko breadcrumbs. These breadcrumbs are coarser and create more crunch than regular ones. They soak up less oil too, keeping your tenders lighter. Double coating gives extra crunch. First, coat the chicken in seasoned flour. Next, dip it back into buttermilk. Finally, coat it in panko. Press down firmly to stick the crumbs. This method locks in flavor and adds texture. To boost flavor, add spices like smoked paprika, cumin, or garlic powder. You can also mix fresh herbs like parsley or thyme into the panko. These additions bring depth to each bite. For a fun glaze, try adding chili flakes to the honey mixture. This gives a sweet and spicy kick. You can also mix in a splash of lime juice for a tangy twist. Frying yields the crispiest tenders. Heat oil to 350°F for best results. Cook each side for 3-5 minutes until golden brown. If you prefer baking, preheat your oven to 425°F. Place the tenders on a baking sheet lined with parchment. Bake for 20-25 minutes until they are crispy and cooked through. This method uses less oil and still delivers a tasty result. {{image_2}} You can make chicken tenders in many tasty ways. Two easy options are buffalo chicken tenders and lemon-herb chicken tenders. For buffalo chicken tenders, add a spicy twist. After marinating, toss the cooked tenders in buffalo sauce. You get a zesty heat that pairs well with cool ranch or blue cheese dip. If you prefer something fresh, try lemon-herb chicken tenders. Mix lemon zest and fresh herbs like thyme or rosemary into your flour blend. This adds a bright flavor. Serve with a lemony dipping sauce for extra tang. You can switch up your breading for a fun twist. If you need a gluten-free option, use almond flour or gluten-free breadcrumbs. These choices still give a crunchy bite. For a homemade breading, mix crushed cornflakes, Parmesan cheese, and your favorite spices. This adds unique flavor and texture. The result is a fun and creative way to enjoy your chicken tenders. Pairing chicken tenders with the right sides makes a great meal. The best dips include honey mustard, barbecue, or ranch. Each dip offers a new flavor experience. For sides, try fresh veggie sticks or crispy fries. You can also serve it with a simple salad. The crunch of the veggies or the warmth of the fries complements the chicken perfectly. For the complete recipe, check out the [Full Recipe]. Enjoy your cooking adventures! To store your chicken tenders, place them in an airtight container. It helps keep them fresh. You can also wrap them tightly in plastic wrap or foil. This method prevents any air from getting in. For best taste, eat the leftovers within 3 days. When reheating, you can use an oven or skillet. The oven helps maintain crispiness. Set it to 375°F and heat for about 10-15 minutes. If using a skillet, warm them on medium heat for about 5 minutes. Flip to ensure even heating. You can freeze both uncooked and cooked chicken tenders. For uncooked tenders, place them in a freezer bag. Remove as much air as possible before sealing. They last up to 3 months in the freezer. For cooked tenders, let them cool first. Then, store them in a container or bag. They also freeze well for up to 3 months. To thaw, place them in the fridge overnight. If you're in a hurry, use the microwave's defrost setting. Once thawed, reheat them as mentioned earlier. In the fridge, cooked chicken tenders last about 3 to 4 days. If you store them properly, they stay fresh. In the freezer, they can last up to 3 months. Always check for any signs of spoilage before eating. This ensures you enjoy your homemade chicken tenders at their best. For the full recipe, check the earlier section. Yes, you can use frozen chicken. First, thaw the chicken in the fridge. This keeps it safe. You can also use the cold water method. Place the chicken in a sealed bag and submerge it in cold water. Change the water every 30 minutes. This speeds up the thawing process. Ensure the chicken is fully thawed before marinating. This way, it will soak up all the flavor. If you don’t have panko, don’t worry! Regular breadcrumbs work well, too. You can crush crackers or cornflakes for a crunchy coating. Even crushed chips can add flavor! Use what you have. The goal is to achieve that crispy texture. Experiment with different options to find your favorite. Yes, you can bake the chicken tenders. Preheat your oven to 425°F (220°C). After coating the chicken, place it on a baking sheet lined with parchment paper. Spray the tenders with cooking spray or brush with olive oil. Bake for about 20-25 minutes. Flip them halfway through for even cooking. This method gives you a healthier option while still being delicious. Check the chicken's internal temperature. It should reach at least 165°F (75°C). You can use a meat thermometer for accuracy. If you don’t have one, cut a tender in half. The meat should be white and juices should run clear. Avoid undercooking to ensure it's safe to eat. You’ve learned how to make tasty chicken tenders with simple steps. We covered key ingredients, marinating, coating, and cooking for the best results. I shared tips for crunch, flavor boosts, and storage options. Whether you fry or bake, this recipe is flexible for your taste. Enjoy your crispy chicken tenders as a fun meal or snack. With these ideas, you can impress anyone at the table!](https://mycookingcast.com/wp-content/uploads/2025/06/0e39a792-14cc-4e36-aeec-377f29716db5-250x250.webp)