Southern-Style Honey-Garlic Chicken Tenders
Crispy, golden chicken tenders are seasoned with classic Southern spices, fried until juicy and tender, then coated in a glossy honey-garlic glaze. The sweet-savory sauce adds irresistible flavor…
Ingredients
- 1 1/2 pounds Boneless, skinless chicken tenderloins
- 1 cup Buttermilk
- 1 tablespoon Hot sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 1/2 teaspoons, divided Kosher salt
- 1 teaspoon, divided Ground black pepper
- 1 1/2 cups All-purpose flour
- 1/2 cup Cornstarch
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Baking powder
- 6 cups Vegetable or peanut oil
- 1/3 cup Honey
- 2 tablespoons Unsalted butter
- 4 cloves Fresh garlic, finely minced
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Chopped fresh parsley
Instructions
- Place the chicken tenderloins in a large bowl. Add the buttermilk, hot sauce, garlic powder, paprika, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Toss to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours.
- In a shallow bowl, whisk together the flour, cornstarch, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, cayenne, and baking powder.
- Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each tender in the seasoned flour, pressing the coating firmly onto the chicken. For an extra-crispy crust, dip each piece briefly back into the buttermilk and coat it in the flour mixture a second time.
- Pour the oil into a heavy Dutch oven or deep skillet and heat to 350°F (175°C). Line a large baking sheet with a wire rack.
- Working in batches to avoid overcrowding, fry the chicken tenders for 4 to 5 minutes per side, or until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to the wire rack to drain. Bring the oil back to 350°F (175°C) between batches.
- For the glaze, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 30 to 45 seconds, until fragrant but not browned.
- Stir in the honey and apple cider vinegar. Simmer gently for 1 to 2 minutes, stirring frequently, until glossy and slightly thickened.
- Arrange the hot chicken tenders on a serving platter and drizzle with the honey-garlic glaze, or toss them gently in the glaze just before serving. Finish with chopped parsley and serve immediately.
Watch the Southern-Style Honey-Garlic Chicken Tenders cooking video
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