Ingredients
Scale
- 1 ½ pounds chicken tenders (about 12 pieces)
- 1 cup all-purpose flour (substitute with gluten-free flour if needed)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- ½ cup vegetable oil or avocado oil (for frying)
- ¼ cup honey (use maple syrup for a different sweetness)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon fresh lemon juice
- Optional garnish: chopped fresh parsley or green onions
Instructions
- Start by setting up your breading station. In one shallow bowl, mix the flour, smoked paprika, garlic powder, salt, and black pepper. In a separate bowl, whisk together the eggs and water until smooth.
- Dip each chicken tender first into the egg mixture, letting any excess drip off, then dredge thoroughly in the seasoned flour mixture. Place the breaded tenders on a plate and let them rest for about 10 minutes to help the coating stick better. I find this step really helps the tenders stay crispy—something I picked up watching my grandmother’s patient techniques.
- Heat the oil in a large skillet over medium-high heat. When the oil shimmers (about 350°F if you’re using a thermometer), carefully add the chicken tenders in batches, making sure not to overcrowd the pan.
- Fry the tenders for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F. I learned early on that keeping an eye on the heat is key—too hot and the outside burns before the inside cooks; too low and the tenders soak up oil. It’s a balancing act, but once you get it, it’s magic.
- Transfer the fried tenders to a paper towel-lined plate to drain excess oil while you prepare the sauce.
- In a small saucepan over medium heat, combine the honey, minced garlic, soy sauce, apple cider vinegar, crushed red pepper flakes, and lemon juice. Stir constantly and let it simmer gently for 3-4 minutes until the garlic softens and the sauce thickens slightly. The aroma will fill your kitchen with warmth—you’ll know you’re on the right track.
- Remove the sauce from heat and toss the crispy chicken tenders in the spicy honey garlic glaze until evenly coated. Serve immediately with a sprinkle of fresh parsley or green onions for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International