Honey Butter Chicken Tenders

• servings: 3 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 ¼ pounds chicken tenderloins (boneless)

1/2 cup all-purpose flour

1 ½ tsp garlic powder

1 tsp salt

Freshly cracked black pepper

2 eggs (beaten)

1 ¼ cups panko breadcrumbs

Oil spray

1/3 cup soy sauce

1/3 cup honey

5 garlic cloves (minced)

1/3 cup water

1 tsp cornstarch

4 tbsp unsalted butter

Directions

Setup your breading station for the chicken tenders. In a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt in another separate plate.

Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with remaining chicken tenders.

Preheat air fryer to 400F for a few mins. Add chicken tenders (don’t overcrowd and cook in batches as needed) then spray the chicken tenders generously with oil. Flip the chicken and spray with more oil until well coated all over. Air fry for 10-12 mins until cooked through and internal temperature reaches 165F.For alternate cooking methods, see recipe notes below.

While the chicken is cooking, make the honey butter sauce by combining soy sauce, honey, garlic, water, and cornstarch in a cup or bowl. Set aside until the chicken is done cooking.

In a large pan, add butter and let it melt down then add the sauce mixture and cook for 1-2 mins until thickened. Add the chicken tenders to the pan and coat evenly, about 30 seconds. Turn off the heat, remove the chicken, and save any extra sauce for drizzling later.

Serve chicken tenders with fluffy white rice, veggies, and other sides you desire.

Nutrition

• Calories: 711 kcal
• Total Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 270 mg
• Sodium: 2666 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 2 g
• Total Sugars: 33 g
• Protein: 53 g