Soy Honey Garlic Chicken Tenders

Ingredients

• 2 boneless, skinless chicken breasts (Cut lengthwise into tender-sized strips; approximately 1 1/2 lb total)
• 1 cup buttermilk (For the marinade)
• 2 tbsp hot sauce (For the marinade)
• 1 tsp salt (For the marinade)
• 1 tsp smoked paprika (For the marinade)
• 0.5 tsp black pepper (For the marinade)
• 1 tsp garlic powder (For the marinade)
• 1 tsp onion powder (For the marinade)
• 1.5 cups all-purpose flour (For the dry batter)
• 0.5 cup cornstarch (For the dry batter)
• 1 tsp baking powder (For the dry batter)
• 1 tsp salt (For the dry batter)
• 1 tsp paprika (For the dry batter)
• 1 tsp garlic powder (For the dry batter)
• 1 tsp onion powder (For the dry batter)
• 0.5 tsp black pepper (For the dry batter)
• 4 cups neutral frying oil (For deep-frying; much of the oil remains in the pan rather than the finished dish)
• 2 tbsp butter (For the sauce)
• 4 garlic (Finely minced; for the sauce)
• 0.25 cup soy sauce (For the sauce)
• 0.25 cup honey (For the sauce)
• 2 tbsp oyster sauce (For the sauce)

Steps

1. 1

   Cut the two chicken breasts lengthwise into evenly sized tender strips. Trim away any excess fat so the pieces cook at the same rate.

2. 2

   Place the chicken strips in a large bowl. Add the buttermilk, hot sauce, salt, smoked paprika, black pepper, garlic powder, and onion powder, then toss until every piece is coated.

3. 3

   Cover the bowl and refrigerate the chicken for 1 hour so the buttermilk tenderizes the meat and the seasonings penetrate.

4. 4

   While the chicken marinates, whisk the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, and black pepper together in a wide bowl or shallow dish.

5. 5

   Heat the frying oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Do not fill the pot more than halfway, and use a thermometer to maintain a steady temperature.

6. 6

   Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each strip thoroughly in the dry mixture, pressing the coating onto the chicken so it adheres.

7. 7

   Working in batches so the oil temperature does not drop sharply, fry the coated chicken for about 4–6 minutes per batch, turning as needed, until deeply golden and the thickest pieces reach 165°F (74°C) internally.

8. 8

   Transfer the fried tenders to a wire rack set over a sheet pan or to a paper-towel-lined plate. Let excess oil drain while you prepare the sauce.

9. 9

   Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds, stirring, until fragrant but not browned.

10. 10

    Add the soy sauce, honey, and oyster sauce to the skillet. Stir and simmer for 1–2 minutes, until the mixture is glossy and slightly thickened.

11. 11

    Add the fried chicken tenders to the sauce and toss gently until evenly coated. Serve immediately while the coating is crisp and the sauce is hot.

Notes

The transcript provides the ingredient names and a 1-hour marinade but does not state exact measurements, frying temperature, frying time, or complete finishing instructions. The quantities and cooking details above are practical estimates. For the crispiest coating, fry in batches and toss with the sauce just before serving. Refrigerate leftovers for up to 3 days and reheat in a 400°F (205°C) oven or air fryer rather than a microwave.

Nutrition per serving

• main
• chicken
• fried
• crispy
• saucy
• American-inspired
• high-protein