These Sticky Honey Garlic Chicken Tenders are the kind of dinner that disappears fast. The chicken is coated in a crispy, seasoned crust, fried until deeply golden, then tossed in a glossy honey garlic sauce that is sweet, savory, buttery, and just a little spicy.
Serve them with crispy golden fries and a creamy dipping sauce, and you have an easy comfort-food meal that feels like something you’d order at your favorite restaurant. The best part is that the sauce clings beautifully to every crunchy bite without completely hiding that delicious crisp coating.
Why You’ll Love These Sticky Honey Garlic Chicken Tenders
- Extra crispy coating: A seasoned flour mixture creates plenty of crunchy texture.
- Sweet and savory sauce: Honey, garlic, butter, and soy sauce make an irresistible glaze.
- Juicy chicken: A quick buttermilk marinade helps keep the chicken tender and flavorful.
- Easy comfort food: Pair with fries for a complete family-friendly meal.
- Restaurant-style flavor: Crispy chicken plus a glossy sticky sauce is hard to resist.
Flavor & Texture Highlights
Every bite brings together crunchy fried chicken, tender juicy meat, and a sticky honey garlic glaze. The honey adds sweetness, while garlic and soy sauce bring savory depth. A little smoked paprika and cayenne give the coating a warm, flavorful kick without making it overwhelmingly spicy.
The fries add the perfect salty crunch alongside the saucy chicken, while a cool creamy dipping sauce balances everything out.
What You’ll Need
The ingredient list is simple, but each component adds something important to the finished dish.
- Chicken tenders: Boneless chicken tenderloins are ideal, but sliced chicken breasts work too.
- Buttermilk: Helps tenderize the chicken and gives the coating something to cling to.
- All-purpose flour: Creates the crispy outer crust.
- Cornstarch: Makes the coating lighter and extra crunchy.
- Garlic powder, paprika, onion powder, salt, black pepper, and cayenne: Build a flavorful seasoned crust.
- Honey: Gives the sauce its signature sticky sweetness.
- Fresh garlic: Adds a rich, aromatic garlic flavor.
- Butter: Makes the glaze smooth and glossy.
- Soy sauce: Adds savory flavor and balances the honey.
- French fries: Serve homemade or use your favorite frozen fries for convenience.
How to Make Sticky Honey Garlic Chicken Tenders
1. Marinate the Chicken
Place the chicken tenders in a bowl and pour the buttermilk over them. Add a little salt, black pepper, and garlic powder. Toss well so every piece is coated, then cover and refrigerate for at least 30 minutes. For even more flavor, you can marinate the chicken for up to 4 hours.
2. Prepare the Crispy Coating
In a large shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove each chicken tender from the buttermilk, allowing the excess to drip away. Press it firmly into the seasoned flour mixture, turning several times so the coating becomes thick and craggy.
3. Fry Until Golden and Crisp
Heat about 1 1/2 inches of neutral frying oil in a deep skillet or Dutch oven to 350°F.
Carefully add the coated chicken in batches. Avoid overcrowding the pan because too many pieces at once can lower the oil temperature and make the coating greasy.
Fry for about 4 to 6 minutes per side, depending on the thickness of the tenders, until deeply golden and the chicken reaches an internal temperature of 165°F.
Transfer the cooked chicken to a wire rack set over a baking sheet so the excess oil can drain while the crust stays crisp.
4. Make the Honey Garlic Glaze
Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the honey, soy sauce, and a pinch of red pepper flakes. Let the mixture gently simmer for 1 to 2 minutes, stirring often, until slightly thickened and glossy.
5. Toss the Chicken in the Sauce
Add the crispy chicken tenders to a large bowl. Pour the warm honey garlic glaze over the top and gently toss until each tender is coated.
For the crispiest result, don’t let the chicken sit in the sauce too long. Toss just before serving so the coating stays crunchy while still getting plenty of that sticky glaze.
6. Serve with Crispy Fries
Prepare the fries according to your preferred method. Season them immediately after cooking with a little salt and, if you like, garlic powder and chopped parsley.
Arrange the sticky chicken tenders over or beside the fries. Serve with a creamy dipping sauce and garnish with fresh parsley for a restaurant-style finish.
Tips for the Crispiest Chicken
- Don’t skip the cornstarch. It helps create a lighter, crunchier crust.
- Keep the oil hot. Aim for around 350°F and allow the oil to return to temperature between batches.
- Don’t overcrowd the pan. Frying in smaller batches gives the chicken more room to crisp properly.
- Use a wire rack. Draining directly on paper towels can trap steam underneath the chicken and soften the crust.
- Glaze right before serving. This keeps the contrast between the sticky sauce and crispy coating.
- Check the chicken temperature. The thickest part should reach 165°F.
Easy Variations
Make it spicy: Add extra cayenne pepper to the coating and more red pepper flakes to the honey garlic sauce.
Make it extra garlicky: Increase the fresh garlic in the glaze for a stronger garlic-forward flavor.
Add a little tang: Stir 1 teaspoon of rice vinegar or lemon juice into the finished sauce.
Use chicken breast: Slice boneless chicken breasts into even strips if you don’t have pre-cut tenders.
Air-fryer option: Spray the coated chicken generously with cooking spray and air fry at 400°F for about 10 to 14 minutes, turning halfway through, until crisp and the internal temperature reaches 165°F. Toss with the glaze immediately before serving.
What to Serve with Honey Garlic Chicken
Crispy fries are the classic pairing, but these chicken tenders are also delicious with coleslaw, roasted vegetables, a simple green salad, mac and cheese, or steamed rice. For dipping, try ranch, garlic aioli, spicy mayo, or a creamy honey mustard sauce.
Frequently Asked Questions
Can I make these chicken tenders without buttermilk?
Yes. You can use plain milk mixed with 1 tablespoon of lemon juice or white vinegar per cup of milk. Let it stand for about 5 minutes before using.
How do I keep the chicken crispy after adding the sauce?
The key is to glaze the chicken immediately before serving. You can also drizzle the sauce over the tenders instead of fully tossing them if you want maximum crunch.
Can I use chicken breast instead of chicken tenders?
Absolutely. Cut boneless, skinless chicken breast into evenly sized strips so the pieces cook at roughly the same rate.
Can I make the chicken ahead of time?
You can fry the chicken a little ahead, but for the best texture, re-crisp it in a 400°F oven or air fryer before adding the honey garlic sauce.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as canola, vegetable, peanut, or sunflower oil.
How should I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in an air fryer or oven rather than the microwave to bring back some of the crispiness.
Sticky Honey Garlic Chicken Tenders
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
For the Chicken:
- 1 1/2 pounds chicken tenders
- 1 1/2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Crispy Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or more to taste
- Vegetable or canola oil, for frying
For the Honey Garlic Glaze:
- 1/3 cup honey
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon red pepper flakes
For Serving:
- 4 cups prepared French fries
- 2 tablespoons chopped fresh parsley
- Creamy dipping sauce of your choice
Instructions
- Place the chicken tenders in a large bowl. Add the buttermilk, salt, black pepper, and garlic powder. Toss to coat, cover, and refrigerate for at least 30 minutes.
- In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk, allowing excess liquid to drip off. Press each tender firmly into the seasoned flour until completely coated.
- Heat about 1 1/2 inches of oil in a deep skillet or Dutch oven to 350°F.
- Fry the chicken in batches for about 4 to 6 minutes per side, or until golden brown, crisp, and cooked through to 165°F.
- Transfer the chicken to a wire rack to drain and stay crisp.
- For the glaze, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds.
- Add the honey, soy sauce, and red pepper flakes. Stir and simmer gently for 1 to 2 minutes, until glossy and slightly thickened.
- Place the fried chicken in a large bowl and pour the warm glaze over it. Toss gently until coated.
- Serve immediately with crispy French fries, creamy dipping sauce, and fresh parsley.
Optional Note: For the crispiest chicken, glaze only the amount you plan to eat immediately. Keep extra fried tenders separate and sauce them just before serving.
