Honey Butter Chicken Tenders
Equipment
- Wire Rack
Ingredients
Chicken and Marinade:
- 24 oz chicken tenderloins, or chicken breasts, cut into tenders
- 1 cup buttermilk, see note 1
- 1 tsp salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
First Dry Mix:
- ½ cup flour, for first dry mix
Wet Batter
- ½ cup flour, for wet batter
- 1 egg
- ½ cup cold sparkling water
Second Dry Mix
- ½ cup flour, for second dry mix
- 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 tablespoons butter
Optional Garnish:
- Sesame seeds
- Scallions
Instructions
- Combine chicken with buttermilk, salt, pepper, garlic powder, and paprika. Let sit for 30 minutes.
- First Dry Mix: Place flour in a bowl.
- Wet Batter: In a separate bowl, mix flour, egg, and sparkling water until smooth.
- Second Dry Mix: Combine flour, salt, paprika, garlic powder, and oregano.
- Dredge chicken in the first dry mix, dip in wet batter, and coat in the second dry mix.
- Heat oil to 350°F (175°C). Fry chicken in batches until golden brown, about 4–5 minutes. Let rest on a wire rack.
- In a pan, mix soy sauce, honey, ginger, and water. Bring to a boil. Stir in butter and cook until thickened.
- Toss the fried chicken in the sauce until fully coated.
- Plate and garnish with sesame seeds and scallions, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s something dangerously addictive about Honey Butter Chicken Tenders. The crispy, golden coating paired with the sweet and salty honey butter sauce hits all the right notes. The buttermilk marinade makes the chicken extra tender, while the double dredge creates that irresistible crunch. Then you toss it all in a glossy soy-honey glaze that’s sticky, buttery, and packed with flavor. This is one of those recipes that disappears fast…trust me, you’ll want to make extra!
How to Get Extra Crispy Chicken Tenders
The secret to that perfect crunch is the double dredging process. The first dry mix gives the chicken a light base, while the wet batter creates a sticky layer that helps the second dry mix stick. Frying at the right temperature ensures the coating sets properly and stays crisp, even after being tossed in the sauce. The sparkling water in the batter adds airiness, creating that light, crispy texture.
What if I don’t have Buttermilk?
Buttermilk is a powerhouse ingredient in this recipe. Its acidity helps tenderize and adds a tangy note to the chicken. Leftover buttermilk can be used for another batch of Korean Fried Chicken or even to make fluffy pancakes the next day!
Don’t worry if you don’t have buttermilk – you can easily make a buttermilk substitute at home. Place one tablespoon of lemon juice (or you could use white vinegar) in a measuring cup and add whole or 2% milk to fill it to the one-cup line. Stir and let it sit for 5 minutes. The lemon juice or vinegar will provide the acidity of buttermilk. If you don’t have lemon juice or vinegar, combine 1.5 teaspoons of cream of tartar with milk and stir until thickened.
This Honey Butter Sauce Is Everything
This sauce is a game-changer. The honey adds a natural sweetness that balances the saltiness from the soy sauce. The ginger brings a little warmth and depth. Melting the butter into the sauce makes it silky and smooth, and when it clings to the crispy chicken, it creates that irresistible sweet-salty-sticky combo.
So tasty I made it every day for a 4 weeks.