Honey garlic chicken tenders feature a crispy double-battered exterior made with club soda for exceptional crunch, then tossed in a sweet and savory garlic butter glaze. The carbonation in the club soda creates an exceptionally light and airy coating that stays crispy even after glazing.
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In a large bowl, combine all-purpose flour, cornstarch, sweet and spicy seasoning, and baking powder. Mix well to create the dry dredge.
Lightly coat the chicken tenders with a small amount of the dry dredge mixture and set aside.
Transfer about one-third of the dry dredge mixture to a separate bowl.
To the smaller portion of dredge, gradually whisk in cold club soda until you reach a loose, pancake-batter-like consistency. This will be the wet batter.
To make the sauce, finely mince the garlic cloves.
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, being careful not to let it burn.
Stir in the soy sauce and rice vinegar, followed by a drop of sesame oil.
Turn off the heat and stir in the honey.
In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a slurry. Add the slurry to the sauce and stir until it thickens into a glaze. Set aside.
Heat vegetable oil in a deep pan or pot to 350°F (177°C).
For an extra crispy coating, take a flour-coated chicken tender, dip it into the wet batter, then into the dry dredge, back into the wet batter, and finally once more into the dry dredge.
Carefully place the battered tenders into the hot oil, frying in batches to avoid overcrowding.
Fry for 5-7 minutes, or until golden brown and cooked through.
Remove the cooked tenders from the oil and let them drain on a wire rack.
Toss or brush the fried chicken tenders with the honey garlic glaze until fully coated. Serve immediately.
Store cooled chicken tenders in an airtight container for up to 3 days. Reheat uncovered in a 350°F oven for 8-10 minutes to restore crispiness; do not microwave.
deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven for frying
The carbonation in club soda creates air bubbles that fry into tiny pockets, resulting in a lighter, crispier coating than traditional batters made with water or milk.
Yes. Prepare the glaze (butter, garlic, soy sauce, rice vinegar) up to 2 days ahead and refrigerate. Warm it gently before tossing with hot fried chicken.
Toss the chicken in glaze just before serving and serve immediately. For meal prep, store glazed and unglazed portions separately and combine only when eating.
Maintain oil at 350°F (175°C). Use a thermometer to monitor; oil that's too cool makes greasy chicken, too hot burns the exterior before the inside cooks.
Yes, simply double all ingredients. Work in smaller batches during frying to avoid crowding the pan, which drops oil temperature and creates uneven browning.
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