Description
Honey Butter Fried Chicken Tenders are crispy, juicy strips of chicken coated in a golden crust and tossed in a glossy honey butter sauce that balances sweetness, saltiness, and richness. This recipe delivers restaurant-level fried chicken with a homemade touch, perfect for family dinners, gatherings, or whenever you crave comfort food with bold flavor.
Introduction
If you’re looking for the perfect fried chicken tender recipe that combines crunch, flavor, and irresistible sauciness, you’ve just found your new favorite dish. These Honey Butter Fried Chicken Tenders start with a simple buttermilk marinade to make the chicken extra juicy and tender. The dredge mixture creates a craggy, ultra-crispy crust, and the final honey butter glaze gives each piece a sticky, glossy finish that tastes like pure magic. Whether you’re an experienced cook or a beginner, this recipe is easy, straightforward, and guaranteed to impress.
Why You’ll Love This Recipe
Crispy on the outside, juicy on the inside
Sweet, salty, buttery glaze that’s addictive
Easy ingredients but big flavor
Perfect for weeknight meals or special occasions
Customizable spice levels
Great for dipping, serving with sides, or enjoying on its own
Ingredients
For the Chicken
1.5 lbs (680g) chicken tenders or strips
1 cup buttermilk
1 tsp hot sauce (optional)
1 tsp salt
For the Dredge
1 cup all-purpose flour
½ cup cornstarch
2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1 tsp baking powder
1.5 tsp salt
1 tsp black pepper
½ tsp cayenne pepper (optional)
For Frying
Neutral oil (vegetable, canola, or peanut), enough for 1–1.5 inches depth
For the Honey Butter Sauce
6 tbsp unsalted butter
⅓ cup honey
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp lemon juice or apple cider vinegar
Pinch of salt
For Garnish (Optional)
Toasted sesame seeds
Sliced scallions
Flaky sea salt
Instructions
1. Marinate the Chicken
In a bowl, mix the buttermilk, hot sauce, and salt.
Add the chicken tenders and make sure they are fully coated.
Cover and refrigerate for at least 30 minutes or up to 4 hours for extra tenderness.
2. Prepare the Dredge
In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, onion powder, baking powder, salt, black pepper, and cayenne.
Whisk well to break up lumps and distribute the spices evenly.
3. Heat the Oil
Add oil to a heavy pan or Dutch oven to about 1.5 inches deep.
Heat to 350°F (175°C).
Prepare a wire rack or paper towel–lined tray for draining.
4. Dredge the Chicken
Remove one piece of chicken from the marinade, letting excess drip off.
Press it into the flour mixture until fully coated.
Shake off extra flour and place on a tray.
For extra crunch, dip the chicken back into the buttermilk and then into the dredge a second time.
5. Fry the Chicken
Fry in batches to avoid overcrowding.
Cook each tender for 3–5 minutes per side until golden, crispy, and fully cooked (165°F / 74°C inside).
Place the fried tenders on the rack or paper towels to drain.
6. Make the Honey Butter Sauce
Melt the butter in a saucepan over medium heat.
Add minced garlic and cook for 30–60 seconds until fragrant.
Whisk in the honey, soy sauce, and lemon juice or vinegar.
Simmer for 1–2 minutes until slightly thickened, then remove from heat.
7. Toss and Serve
Add the hot fried chicken to a large bowl and pour the honey butter sauce over it.
Toss gently until every piece is coated in the glossy sauce.
Garnish with sesame seeds, scallions, and a sprinkle of flaky salt.
Serve immediately.
Variations
Nashville Style: Add cayenne and chili oil to the sauce for a spicy version
Garlic Parmesan: Replace honey with ⅓ cup Parmesan and 1 tbsp parsley
Asian Fusion: Add 1 tsp ginger and 1 tbsp rice vinegar to the sauce
Buffalo Honey: Mix 2–3 tbsp buffalo sauce into the honey butter for heat
Crunch Booster: Add crushed cornflakes to the dredge for extra texture
Air-Fryer Option: Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway
Tips for Best Results
Drain fried chicken on a rack to stay crispy
Keep oil temperature between 325–350°F
Double dredge for maximum crunch
Use cornstarch—don’t skip it
Serve immediately after tossing with sauce
If your sauce thickens too much, loosen with 1–2 tsp water
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the oven or air fryer at 375°F for 5–8 minutes to keep crisp
Do not store with sauce on if you want to preserve crunch—add sauce after reheating
Freeze uncooked dredged tenders on a tray, then store in a freezer bag for up to 2 months
Serving Suggestions
Serve with mashed potatoes, mac and cheese, coleslaw, biscuits, or fries
Pair with fresh pickles to balance the sweetness
Serve as chicken tender sandwiches with brioche buns
Add dipping sauces like ranch, honey mustard, or spicy mayo
Serve over waffles for a sweet–savory meal
FAQs
Can I use chicken breasts instead of tenders?
Yes, just slice them into strips similar in size to tenders.
Why is my crust not crispy?
Oil temperature was too low or chicken wasn’t dredged firmly enough.
Can I bake instead of fry?
Yes, but frying gives the best crunch. Baking at high heat works, or use an air fryer.
Can I make the sauce less sweet?
Reduce honey to ¼ cup and add an extra splash of vinegar.
Conclusion
Honey Butter Fried Chicken Tenders are the ultimate comfort food: crispy, juicy, sweet, buttery, and bursting with flavor in every bite. This recipe is easy enough for weeknights but impressive enough for guests. With customizable flavors and beginner-friendly steps, it’s a dish you’ll want to make again and again. Serve it with your favorite sides, enjoy it fresh, and savor the perfect combination of crunch and glaze that makes this recipe unforgettable.