Honey Butter Fried Chicken

This honey-butter fried chicken recipe fries up with a crisp coating that holds a warm honey butter sauce. It's an easy way to get crunchy chicken with a sweet buttery finish.

I keep coming back to these deep-fried chicken tenders with honey butter sauce when I want something that feels like takeout without being complicated. I've made this on busy nights and it still feels like a step up from the usual routine. Pairing it with something simple like these air fryer frozen sweet potato fries helps round out the plate effortlessly.

When I want to keep things lighter or skip the oil, I'll switch out the fried chicken with these air fryer chicken tenders, and it still hits the spot. It's also a great option when I'm cooking for myself and don't want a lot of leftovers, which is why I often plan it alongside other simple meals for one. It's the kind of recipe that fits into real life without feeling like a compromise.

Ingredients

Here is a list of what you'll need:

• Boneless chicken breast tenderloins
• Cornstarch
• Flour
• Sparkling water
• Garlic powder
• Onion powder
• Salt and black pepper
• Vegetable oil for frying
• Butter
• Honey
• Soy sauce

See recipe card for quantities.

Instructions

1. Place the chicken tenderloins in a mixing bowl. Add flour, cornstarch, sparkling water, garlic powder, onion powder, and salt and pepper, then toss until the chicken is evenly coated.
2. Heat a few inches of oil in a deep pot or high-sided skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces.
3. Cook the chicken until golden brown and fully cooked through. Remove from the oil and transfer to a plate lined with paper towels to drain excess oil.
4. While the chicken cooks, melt the butter in a separate skillet over medium heat.
5. Once the butter is melted, stir in the honey and soy sauce. Let the mixture simmer until it thickens slightly, then remove from heat and set aside.
6. Transfer the fried chicken to a clean mixing bowl. Pour the prepared sauce over the chicken and toss until well coated. Serve right away.

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Tips

• Use a small saucepan for the sauce. Because the glaze only uses a few ingredients, it's easier to control in a small pan. A large skillet spreads the sauce too thin and it can reduce faster than expected.
• Toss the chicken gently. I usually toss the chicken with the sauce using a spoon or spatula instead of shaking the bowl. The coating is crisp but still delicate right after frying, so gentle tossing keeps the crust intact.
• Line your serving plate before frying. I like to set up the paper towel-lined plate before the oil heats up. Once the chicken starts frying, things move quickly and it helps to have the draining spot ready.
• Serve it right away for best texture. This recipe is at its best within a few minutes of tossing in the glaze. The coating stays crisp while the honey butter is still warm and glossy.

Variations

Here are a few things I've tried that work well to change up these honey butter chicken tenders.

• Add a little heat. Stir a pinch of cayenne pepper or a small drizzle of sriracha into the honey butter glaze. This balances the sweetness with gentle heat and gives the chicken a sweet-spicy finish.
• Increase the garlic flavor. Mix a pinch of garlic powder into the glaze along with the butter, honey, and soy sauce. This deepens the savory flavor and helps offset the sweetness of the honey.
• Add sesame flavor. Stir in a few drops of toasted sesame oil to the glaze or sprinkle sesame seeds over the finished chicken. This adds a nutty aroma that pairs well with the soy sauce.
• Boost crispiness. Replace a tablespoon or two of the flour in the batter with extra cornstarch. The higher cornstarch ratio helps create a lighter, crispier coating once fried.
• Skip the deep fryer. Coat the chicken with beaten egg and dip into panko breadcrumbs. Then, bake or air fry at 400°F until cooked through and golden brown.

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Storage

If you plan to eat the chicken within a few days, you can store it in an airtight container in the refrigerator. This will keep the chicken fresh for up to five days.

If you want to store it longer than that, you can also freeze it. Place the chicken in a freezer-safe bag or container and freeze for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave until warm throughout.

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