Crispy Honey Lemon Chicken Tenders

A sweet, tangy, and totally delicious twist on a classic! These honey lemon chicken tenders are marinated, breaded to crispy perfection, and finished with a mouthwatering honey lemon glaze.

This recipe is perfect for a quick and easy weeknight meal, a party appetizer, or even a fun weekend cooking project. The chicken tenders are juicy and tender on the inside, with a satisfying crunch on the outside. The sweet and sour glaze adds a delightful dimension of flavor that will leave you wanting more.

Recipe Details:

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

• Servings: 4

Ingredients:

For the chicken tenders:

• 1 pound boneless, skinless chicken tenders

• 1/2 cup buttermilk

• 1/4 cup lemon juice

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup Panko breadcrumbs

• 1/2 cup all-purpose flour

• 1/4 teaspoon cayenne pepper (optional, for a kick)

• Oil for frying

For the honey lemon glaze:

• 1/2 cup honey

• 1/4 cup lemon juice

• 2 tablespoons unsalted butter

• 1 tablespoon soy sauce

• 1/2 teaspoon garlic powder

• 1/4 teaspoon red pepper flakes (optional, for a kick)

Instructions:

1. In a large bowl or resealable plastic bag, combine the buttermilk, lemon juice, olive oil, garlic powder, salt, and black pepper. Add the chicken tenders and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

2. In a shallow dish, combine the Panko breadcrumbs, flour, and cayenne pepper (if using).

3. In another shallow dish, whisk together the eggs.

4. Remove the chicken tenders from the marinade and pat dry.

5. Dip each tender into the egg mixture, then into the Panko mixture, pressing gently to adhere.

6. In a large skillet or Dutch oven, heat about 1 inch of oil over medium-high heat until hot (about 350°F).

7. Fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or plate lined with paper towels to drain.

8. While the chicken tenders are frying, make the honey lemon glaze. In a small saucepan, combine the honey, lemon juice, butter, soy sauce, garlic powder, and red pepper flakes (if using). Bring to a simmer over medium heat and cook for 2-3 minutes, until slightly thickened.

9. Toss the cooked chicken tenders in the honey lemon glaze, or serve the glaze on the side for dipping.

Tips:

• For even crispier chicken tenders, use panko breadcrumbs instead of regular breadcrumbs.

• To make this recipe ahead of time, bread the chicken tenders and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. When ready to serve, fry the tenders directly from frozen, adding a few extra minutes to the cook time.

• Serve with a side of steamed vegetables, rice, or a salad for a complete meal.

Enjoy!