Home›Recipes›Main Dishes›Honey Garlic Chicken Tenders← Back to recipesMain DishesHoney Garlic Chicken Tenders Scale ingredients½×1×2×3×MeasurementsBothUSMetric Apri modalità cucinaPrint recipeAggiungi al pasto o al piano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAggiungi tutto alla lista della spesaClear checks2 pounds (907 g) boneless, skinless chicken breasts or chicken tenderloinsAggiungi alla lista della spesa1 cup (60 g) panko or regular breadcrumbsAggiungi alla lista della spesa2 eggsAggiungi alla lista della spesa3/4 cup (100 g) all-purpose flour, plus more if neededAggiungi alla lista della spesa1 teaspoon kosher saltAggiungi alla lista della spesaFreshly cracked black pepper, to tasteAggiungi alla lista della spesaOptional additional seasonings, such as garlic, garlic powder, or smoked paprikaAggiungi alla lista della spesa1/2 cup (120 mL) ketchupAggiungi alla lista della spesa1/2 cup (120 mL) honeyAggiungi alla lista della spesa1/4 cup (60 mL) soy sauce; if using fish sauce, begin with 2-3 tablespoons because it is saltierAggiungi alla lista della spesa1 tablespoon (15 mL) chili-garlic sauce or other hot sauce, optionalAggiungi alla lista della spesa2 tablespoons (30 mL) fresh lime juice or rice vinegarAggiungi alla lista della spesa1 teaspoon cornstarchAggiungi alla lista della spesaInstructionsPreheat the oven to 425°F (220°C). Line one or two baking sheets with parchment paper.If using chicken breasts, cut them into evenly sized thin strips.Put the breadcrumbs in one shallow bowl. Beat the eggs in a second bowl. Combine the flour, salt, and pepper in a third bowl.Coat each chicken strip in the flour, then the egg, then the breadcrumbs. Arrange on the prepared baking sheets.Bake for 20-25 minutes, turning halfway through, until crisp and cooked to 165°F (74°C).While the chicken bakes, whisk together the ketchup, honey, soy sauce, chili-garlic sauce, lime juice or vinegar, and cornstarch.Heat a large skillet over medium heat. Add half the chicken and half the sauce. Toss and cook for 30-60 seconds per side, until coated and sticky. Repeat with the remaining chicken and sauce.NotesFor extra-crisp tenders, fry them instead of baking: cook in oil at about 375°F (190°C) for 3-5 minutes per side, until golden and cooked through, then toss with the sauce.Keep cookingRelated recipesMore in Main Dishes → Main DishesChicken Piccata30 min Main DishesEasy Chicken Parmesan4 servings Main DishesSlow Cooker Chicken Shawarma Main DishesCopycat Chipotle Chicken4 servings2 hr 35 min (includes marinating)
