Honey butter garlic chicken tenders are air fryer chicken strips coated in seasoned flour and tossed in a warm sauce of butter, honey, garlic, and soy sauce. They cook in about twelve minutes and finish with a sticky glaze.
The coating turns golden in the air fryer without deep frying, and the sweet and salty sauce clings to every ridge of the crust. It is a good option for weeknights, since the whole meal takes less than half an hour.
Table of Contents
Why This Honey Butter Garlic Chicken Tenders Recipe Works
A double pass through the flour mixture, with an egg dip in between, builds a coating that holds on during cooking instead of falling off.
Air frying circulates hot air around the tenders, which browns the outside quickly while keeping the center tender.
Honey, butter, garlic, and soy sauce simmer into a glaze with a balance of sweet, salty, and savory flavor.
Ingredients for Honey Butter Garlic Chicken Tenders
- The chicken uses one pound of tenders, one cup of flour, paprika, garlic powder, salt, pepper, two beaten eggs, and cooking spray.
- The sauce uses a quarter cup of butter, three tablespoons of honey, four cloves of garlic, and one tablespoon of soy sauce, with parsley for garnish.
Chicken tenders. They are lean and cook quickly.
Seasoned flour. It forms the crust and carries the spices.
Eggs. They help the flour cling to the chicken.
Honey and butter. They make the glaze rich and sticky.
Garlic and soy sauce. They add savory depth to the sweet sauce.
How to Make Honey Butter Garlic Chicken Tenders
1. Dry the chicken. Pat the tenders dry so the coating sticks. Paper towels work well, and the tenders should look dull on the surface, not wet.
2. Season the flour. Mix the flour, paprika, garlic powder, salt, and pepper in a shallow bowl.
3. Coat. Dip each tender in the flour, then the eggs, then the flour again, pressing gently.
4. Air fry. Spray the basket and tenders, then cook at 375 degrees F for ten to twelve minutes, flipping halfway, until golden and cooked through.
5. Make the glaze. Melt the butter, cook the garlic for thirty seconds, then simmer with the honey and soy sauce for one to two minutes.
6. Toss and serve. Toss the hot tenders in the sauce and garnish with parsley.
Press the coating firmly onto the chicken and shake off any extra. Loose flour burns in the basket and can make the tenders look patchy, while a firm, even layer browns smoothly. Let the coated pieces sit for about five minutes before cooking so the coating sets.
Arrange the tenders in a single layer with a little space between them. Crowding traps steam and makes the crust soft. Cook in two batches if your basket is small, and keep the first batch warm in a low oven.
How to Serve Honey Butter Garlic Chicken Tenders
Serve the tenders with rice, roasted vegetables, or a crisp salad, or with dipping sauces for a game day plate. For more tender recipes, try air fryer buttermilk chicken tenders, parmesan crusted air fryer chicken tenders, honey butter chicken skillet, or smoked paprika chicken tenders.
How to Store and Reheat Honey Butter Garlic Chicken Tenders
Refrigerate leftover tenders in an airtight container for up to three days. Reheat in the air fryer at 350 degrees F for about four minutes to bring back the crunch. Skip the microwave, which softens the crust. Freeze the cooked tenders for up to two months.
Tips and Variations for Honey Butter Garlic Chicken Tenders
Flag the allergens. These tenders contain wheat, eggs, milk, and soy. Read labels on the soy sauce, because some brands contain extra wheat.
Do not taste raw chicken. Wash your hands, bowls, and tools after handling raw chicken and egg, and keep the sauce away from raw chicken. Use a clean spoon for the sauce.
Use fresh garlic. It makes the glaze more fragrant. Jarred garlic is milder and can taste flat.
Spray lightly. Too much oil makes the coating gummy. A fine mist is enough to help the flour brown.
Rest the coating. Five minutes helps it set.
Add heat. Chili flakes warm the glaze.
Try other chicken. Cubed breast makes bites. Cook them for a minute less than whole tenders.
Check trusted guidance. Review the FDA safe food handling guidance for poultry temperatures and chilling times.
Chicken is safe at 165 F, so check the thickest tender with a thermometer. Tenders vary in size, and thin ones may be done a minute early. Remove them as they finish to keep the meat moist.
Toss the tenders in the sauce just before serving. The glaze softens the crust if it sits, so for extra crunch, drizzle the sauce over the top or serve it on the side for dipping. Add chili flakes for a gentle heat.
Frequently Asked Questions About Honey Butter Garlic Chicken Tenders
How do you keep honey butter garlic chicken tenders crunchy?
Toss them in the sauce right before serving, or serve the glaze on the side.
Can you make honey butter garlic chicken tenders in the oven?
Yes. Bake them on a rack at 425 degrees F for about fifteen minutes, flipping once.
Can you freeze honey butter garlic chicken tenders?
Yes. Freeze the cooked tenders without sauce for up to two months and reheat in the air fryer.
Can I use chicken breast?
Yes. Slice it into strips about one inch wide. Strips of an even thickness cook at the same pace.
Can I use gluten free flour?
Yes. A gluten free blend works for the coating. Add a pinch of extra salt, since some blends taste flat.
Air Fryer Honey Butter Garlic Chicken Tenders
Equipment
- Air fryer
- Shallow bowls
- Small saucepan
Ingredients
Main Ingredients
- 1 lb chicken tenders
- 1 cup all purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs beaten
- 1 tbsp cooking spray
- ¼ cup unsalted butter
- 3 tbsp honey
- 4 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp chopped fresh parsley optional
Instructions
Cooking
- Coat. Dip the dry tenders in the seasoned flour, then the eggs, then the flour again.
- Spray. Spray the basket and the tenders with cooking spray.
- Air fry. Cook at 375 F for 10 to 12 minutes, flipping halfway, until golden and cooked through.
- Glaze. Melt the butter, cook the garlic for 30 seconds, then simmer with the honey and soy sauce for 1 to 2 minutes.
- Toss. Toss the hot tenders in the glaze and garnish with parsley.
