Crispy Honey Butter Chicken Tenders Recipe

This recipe started because I wanted chicken tenders but didn’t want to deep fry anything or deal with oil splatter ruining my mood. I also wanted something sweet, buttery, and just a little over-the-top because it had been that kind of day. You know the ones.

I figured honey and butter would probably get along with chicken. Toss in some garlic, a little soy sauce, and suddenly I was standing in my kitchen wondering why I don’t make this more often.

Crispy on the outside, juicy inside, and sticky in the best possible way. This one disappears fast.

Why I Keep Making This Dish (The Real Reasons)

1. Crispy Without Deep Frying: My kitchen stays calm and my smoke alarm stays quiet.
2. Sweet-Salty Balance: Honey and soy sauce are doing important work here.
3. Weeknight Friendly: This feels fancy but takes very little brain power.
4. Air Fryer Magic: Crispy chicken without babysitting it.
5. Crowd Favorite: Kids, adults, picky eaters. Everyone’s on board.
6. Sauce Is the Star: I’ve been known to make extra just in case.
7. Hard to Mess Up: Even my rushed versions turn out good.

Tips I Learned the Hard Way

• Dry the Chicken First: Wet chicken equals sad breading.
• Press the Panko In: Don’t sprinkle it. Commit to it.
• Oil Spray Is Key: This is how you get golden instead of pale.
• Don’t Overcrowd: Crispy needs space to breathe.
• Sauce Thickens Fast: Don’t walk away or it’ll surprise you.
• Coat in Batches: Too much chicken at once cools the sauce.
• Serve Immediately: This is peak crispy moment food.

Variations You Can Mess Around With

1. Spicy Version: Add chili flakes or hot sauce to the honey butter.
2. Extra Crunch: Mix crushed cornflakes with the panko.
3. No Air Fryer: Oven works just fine, still crispy.
4. Garlic Lover Mode: Add an extra clove or two.
5. Gluten-Free: Use gluten-free flour and breadcrumbs.
6. Lemon Finish: A squeeze of lemon cuts the sweetness nicely.
7. Sauce on the Side: For dipping instead of coating.

How To Make Crispy Honey Butter Chicken Tenders?

Ingredients

Chicken Tenders

• 1 ¼ pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs, beaten
• 1 ¼ cups panko breadcrumbs
• Olive oil spray

Honey Butter Sauce

• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• 4 garlic cloves, minced
• ⅓ cup water
• 1 teaspoon cornstarch
• 4 tablespoons salted butter

Instructions

Step 1:
On a large plate, mix together the flour, garlic powder, salt, and black pepper. On a second plate, beat the eggs. On a third plate, add the panko breadcrumbs with a small pinch of salt.

Step 2:
Coat each chicken tender in the flour mixture, then dip into the eggs, then press firmly into the panko until fully coated. Repeat with all the chicken.

Step 3:
Preheat the air fryer to 400 degrees F or preheat the oven to 425 degrees F. Place chicken in a single layer. If using an air fryer, cook in batches.

Step 4:
Spray the tops generously with olive oil spray, flip, and spray again. Air fry for 10 to 12 minutes or bake for 15 to 18 minutes, until the internal temperature reaches 165 degrees F.

Step 5:
While the chicken cooks, whisk together the soy sauce, honey, garlic, water, and cornstarch in a bowl.

Step 6:
Melt the butter in a large skillet over medium heat. Add the honey mixture and cook for about 2 minutes until thickened.

Step 7:
Add one or two cooked chicken tenders at a time to the skillet and coat them in the sauce. Repeat until all tenders are glazed. Serve immediately.

Nutritional Information

Nutrition	Value
Calories	560 kcal
Carbohydrates	50 gm
Fat	25 gm
Protein	42 gm

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Straight from the pan: Burnt fingers, zero regrets.
• With rice: Extra sauce soaks in beautifully.
• Next to roasted veggies: Balance feels responsible.
• Game night food: Gone in minutes.
• With fries: Obviously.
• Family-style platter: Looks impressive, took no effort.

Storage, Leftovers, and Next-Day Thoughts

1. Fridge: Keeps for up to 3 days.
2. Reheating: Air fryer brings back the crisp best.
3. Microwave: Works, but loses crunch.
4. Sauce Thickens: Add a splash of water when reheating.
5. Meal Prep: Keep chicken and sauce separate if possible.
6. Next-Day Flavor: Still great, just less crispy.

FAQs (Real Questions People Actually Ask)

Can I bake these instead of air frying?
Yes, the oven works great.

Can I make the sauce ahead of time?
Yes, just reheat gently.

Is the sauce very sweet?
Balanced sweet, not candy sweet.

Can I use chicken breasts instead?
Yes, just slice them into strips.

What if I don’t have panko?
Regular breadcrumbs work, just less crunch.

Can I skip the soy sauce?
You can, but you’ll miss some depth.

Are these kid-friendly?
Very. Just skip the garlic-heavy sauce if needed.