The sweet and savory tastes of honey, garlic, and soy sauce mix to make an absolutely delicious chicken tender recipe! You’ll appreciate how simple this recipe is to prepare and how much your family enjoys it. Dinner will be served in 20 minutes!
What could be better than a simple skillet recipe for chicken tenders? Of course, a jazzed-up recipe with chicken tenders in a skillet with a sweet honey garlic sauce! I’ve used this Asian-inspired sauce taste combination in a few dishes now, and I honestly think it goes well with almost anything.
What Exactly Are Chicken Tenders?
Some people mistake chicken tenders for strips of chicken breast, but they are actually a unique cut of soft meat that comes from just beneath the breast meat. It’s the most tender section of the chicken breast, and when done correctly, it’s also the most delectable. Recipes with chicken tenderloin are among my favorites.
Chicken tenders can be found in the meat area of most supermarkets; they are typically packaged in trays of 10 to 20 tenders. In the United Kingdom, these are known as chicken tiny fillets, and they are sometimes known as chicken strips or tendies.
14 cup (30g) all purpose flour (gluten free) 12 teaspoon salt 12 teaspoon ground black pepper 1 12 pound (650g) chicken tenderloins (small chicken fillets in the UK)
To make the sauce:
4 tbsp unsalted butter 3 cloves chopped garlic 3 tbsp honey 2 tbsp low sodium soy sauce tamari sauce for gluten free12 teaspoon crushed red pepper flakes 1 tablespoon apple cider vinegar or lemon juice
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Instructions
Combine the flour, salt, and pepper in a small bowl. Dredge the chicken tenders in the flour mixture, shaking off any excess flour.
Melt 2 tablespoons butter in a skillet over medium-high heat, then work in 2 batches and cook the chicken tenders on both sides until a golden brown crust forms (2-3 minutes per side). The chicken is done when the internal temperature hits 165°F/74°C. Place on a platter. Cook the remaining chicken tenders in the remaining butter.
Deglaze the pan with about 14 cup of water, scraping off any particles stuck to the bottom. Allow the liquid to cool.
Cook for 30 seconds after adding the garlic. Then, if using, add honey, soy sauce or tamari, vinegar, and red pepper flakes. Cook for 1-2 minutes, or until the sauce begins to thicken, before returning the chicken to the pan and flipping it to coat it completely in sauce.
Serve with fresh parsley on top of jasmine rice, noodles, or cauliflower rice.
