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–+ servings
A heaping plate of honey butter chicken tenders stacked on a black ceramic dish, topped with scallions and sesame seeds. The golden glaze glistens on every piece, making this dish look both indulgent and irresistible—ideal for social media food content, fried chicken recipe blogs, or comfort food features.
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5 from 1 vote

Honey Butter Chicken Tenders

Crispy fried chicken tenders coated in a sweet and salty honey butter sauce. Crunchy, sticky, and impossible to resist! 
Watch me make Honey Butter Chicken Tenders
Prep Time15 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Fusion, Korean
Keyword: Better Than Takeout, Crispy Chicken, Crispy Chicken REcipe, Crispy Chicken Tenders, Easy Fried Chicken, Honey Butter Chicken, Honey Soy Glaze, Lunch Recipe, Sticky Chicken, Sweet and Savory Chicken
Servings: 3 servings

Equipment

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

(1) A substitute can be 1 cup of 2% or whole milk mixed with 1 tablespoon of lemon juice or white vinegar. 

Nutrition

Serving: 1 serving | Calories: 510kcal | Carbohydrates: 31g | Protein: 44g | Fat: 22g