Description
A quick and simple Honey Garlic Chicken Tenders recipe perfect for a flavorful weeknight meal. Tender chicken coated in a light flour mixture, pan-fried to a golden crust, then coated in a sweet and savory honey garlic sauce. Pairs beautifully with jasmine rice, noodles, or cauliflower rice for a complete meal.
Ingredients
Chicken
- ¼ cup (30g) all purpose flour (gluten free option available)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds (650g) chicken tenderloins (mini chicken fillets)
Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce (use tamari for gluten free)
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare the Coating: In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken tender in the flour mixture, shaking off any excess to ensure an even coating.
- Cook Chicken in Batches: Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Add half of the chicken tenders and cook for 2-3 minutes on each side until a golden brown crust forms and the internal temperature reaches 165°F (74°C). Remove cooked chicken to a plate and melt the remaining butter in the pan. Repeat with the remaining chicken tenders.
- Deglaze the Pan: Add about ¼ cup of water to the skillet and scrape the bottom to loosen any browned bits. Let the liquid reduce slightly, which will add flavor to the sauce.
- Make the Honey Garlic Sauce: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in honey, soy sauce (or tamari), apple cider vinegar (or lemon juice), and crushed red pepper flakes. Cook for 1-2 minutes until the sauce is warmed through and begins to thicken.
- Combine Chicken and Sauce: Return all the chicken tenders to the skillet. Flip and toss gently to coat them evenly in the honey garlic sauce.
- Serve: Garnish with chopped fresh parsley if desired. Serve the tender, flavorful chicken over jasmine rice, noodles, or cauliflower rice for a delicious meal.
Notes
- For a gluten-free option, use gluten-free flour and tamari sauce instead of soy sauce.
- Adjust the crushed red pepper flakes to control the spice level.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Serving the chicken over low-carb cauliflower rice is a great alternative for a lighter meal.
