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Spicy Honey Butter Garlic Chicken Tenders

Juicy and sticky chicken tenders with a sweet and spicy kick, perfect for a quick weeknight meal or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tenders
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 1 lb chicken tenders
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour optional, for a light crust
For the Glaze
  • 1/4 cup honey
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1/2-1 teaspoon red pepper flakes adjust to your heat preference
  • 1 pinch salt for the glaze

Method
 

Preparation
  1. In a large bowl, toss the chicken tenders with the garlic powder, paprika, chili powder, black pepper, salt, and all-purpose flour (if using) until evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken tenders and cook for 3 to 4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
  3. Remove the chicken from the skillet and set aside on a plate.
Cooking the Glaze
  1. Reduce the heat to medium. In the same skillet, melt the butter, then add the minced garlic and sauté for about 30 seconds, just until fragrant.
  2. Stir in the honey, red pepper flakes, and a pinch of salt. Let the glaze bubble for 1 to 2 minutes, until slightly thickened.
  3. Return the cooked chicken tenders to the skillet and toss until well coated in the hot glaze. Spoon extra glaze over the top and let the chicken rest off the heat for 1 to 2 minutes.
Serving
  1. Serve warm with extra glaze drizzled over the top. Pair with rice, roasted vegetables, or enjoy on their own.

Notes

For a balanced plate, pair with steamed vegetables and a small serving of whole grains. To store, refrigerate cooled tenders for up to 3-4 days or freeze for up to 2 months.