Honey Garlic Chicken Tenders
Honey Garlic Chicken Tenders are a perfect blend of sweet honey and savory garlic, offering a crispy, flavorful bite. They are versatile, easy to make, and can be adjusted to suit your taste preferences.
Ingredients
- ¼ cup 30g all-purpose flour (I used gluten-free)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds 650g chicken tenderloins (referred to as mini chicken fillets in the UK)
- For the Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce or tamari sauce for gluten-free
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon crushed red pepper flakes
Instructions
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken tenders in the flour mixture, shaking off any excess.
- In a skillet over medium-high heat, melt 2 tablespoons of butter. Cook the chicken tenders in two batches, searing both sides until a golden brown crust forms (about 2-3 minutes per side). The chicken is ready when the internal temperature reaches 165°F/74°C. Remove the cooked tenders onto a plate. Melt the remaining butter and cook the remaining chicken tenders.
- Deglaze the pan by adding about ¼ cup of water, scraping up any bits stuck to the bottom. Allow the liquid to reduce slightly.
- Add the garlic and cook for 30 seconds. Then, stir in the honey, soy sauce or tamari, vinegar, and red pepper flakes (if using). Cook for 1-2 minutes until the sauce is heated through and begins to thicken. Return the chicken to the pan, flipping it to coat with the sauce.
- Garnish with chopped fresh parsley and serve over jasmine rice, noodles, or cauliflower rice.