Crispy, Saucy, and Totally Addictive Honey Butter Chicken Tenders

These Honey Butter Chicken Tenders are everything you want in comfort food. Crispy, juicy, sweet, and salty all at once. The buttermilk marinade makes the chicken ultra tender, the double dredge gives it an extra crunchy bite, and the sticky honey butter glaze takes it completely over the top. It’s the kind of recipe that gets devoured the second it hits the table, and once you make it, you’ll understand why.

How to Get Extra Crispy Chicken Tenders

The secret to super crispy tenders lies in the triple-layer coating. First, a light flour dredge to dry the surface. Then a bubbly wet batter that clings like glue. Finally, a seasoned flour mix that forms the final crust. Frying at the right temperature keeps the coating crisp even after saucing. The sparkling water gives the batter a little lift and keeps it airy. Fry in batches and don’t crowd the oil, and you’ll get that golden crunch every time.

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Ingredients for Honey Butter Chicken Tenders

Chicken and Marinade

• 24 oz chicken tenderloins or chicken breasts, cut into tenders
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

First Dry Mix

• ½ cup flour
• Wet Batter
• ½ cup flour
• 1 egg
• ½ cup cold sparkling water

Second Dry Mix

• ½ cup flour
• ½ teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon oregano

Honey Butter Sauce

• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 teaspoon grated ginger
• ¼ cup water
• 1 tablespoon butter

Optional Garnish

• Sesame seeds
• Scallions

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How to Make Honey Butter Chicken Tenders

Step-by-Step Breakdown

Marinate the chicken in buttermilk with salt, pepper, garlic powder, and paprika for 30 minutes. This helps tenderize the meat and build flavor from the inside out.

Set up your dredging station. In one bowl, place plain flour for the first dry dredge. In the second bowl, whisk together flour, egg, and sparkling water for a light, airy batter. In the third bowl, combine the seasoned flour for the final coating.

Take each piece of marinated chicken and dredge it in the first dry mix, then dip it into the wet batter, and finish with the second dry mix. Press lightly to help the coating stick.

Heat oil to 350°F (175°C). Fry the tenders in batches for about 4 to 5 minutes or until golden brown. Drain on a wire rack so they stay crisp.

In a pan, combine soy sauce, honey, grated ginger, and water. Bring to a boil, then reduce heat and stir in the butter until the sauce thickens slightly and turns glossy.

Toss the fried chicken tenders in the honey butter sauce until fully coated. Garnish with sesame seeds and scallions if you like.

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This Honey Butter Sauce Is Everything

The glaze is what takes these tenders to the next level. It’s sweet from the honey, savory from the soy sauce, and the butter gives it a rich, smooth finish. A little ginger adds subtle heat and depth. It’s perfectly balanced and clings to every crispy edge of the chicken. Make extra! you’ll want to drizzle it over rice or dip your fries in it.

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Frequently Asked Questions

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make your own by mixing one tablespoon of lemon juice or white vinegar with a cup of milk. Let it sit for five minutes and you’re good to go. You can also use a mix of yogurt and water in a pinch.

Can I bake or air fry these instead of deep frying?

You can air fry them at 375°F for about 10 to 12 minutes, flipping halfway. They’ll be slightly less crisp but still tasty. Baking is also possible, though the texture won’t be quite the same.

Can I make this ahead of time?

These are best fresh, but you can prep the dredged chicken ahead of time and store it in the fridge for a few hours before frying. Reheating works best in the air fryer or oven to bring back some crispiness.

What sides go well with this?

Serve with steamed jasmine rice, stir-fried veggies, or garlic butter fried rice. You could also turn them into sandwiches or serve over greens for a crispy chicken salad.

How do I keep them crispy after frying?

Drain them on a wire rack instead of paper towels and avoid stacking. Toss in the sauce just before serving for the best texture.

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You Might Also Like

Want something saucy and spicy? Try my Hot Honey Chicken Tenders for a sticky and spicy glaze.

Looking for another fried favorite? My Mochiko Chicken is ultra crispy and perfect with rice and sriracha mayo.

Need a cozy side dish? My Egg Fried Rice is the ultimate pairing with these tenders.