Easy Honey Garlic Chicken
This easy honey garlic chicken recipe delivers a perfect blend of crispy texture and tender chicken tenders, all wrapped up in a rich, flavorful glaze. It’s simple yet impressive, making it a comforting meal.
Ingredients
For the Chicken Coating
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 large eggs beaten
For the Chicken
- 2 pounds chicken tenders
- 4 cloves garlic minced
For the Sauce
- 1/4 cup soy sauce
- 3/4 cup honey
- 1/4 teaspoon red pepper flakes optional
For Frying
- Canola oil for frying
Instructions
Preparation
- Mix together the flour, salt, pepper, dried thyme, and paprika in a shallow dish.
- In a second shallow dish, beat the two eggs until well mixed.
- Coat each chicken tender in the seasoned flour mixture, shaking off any excess.
- Dip each coated chicken tender into the egg mixture, allowing any excess to drip off.
- For extra crunch, dip them back into the flour mixture for a second coat.
- Place the coated chicken tenders on a plate.
Cooking
- Pour enough canola oil into a large skillet to reach about 1/2 inch high and heat over medium heat.
- Carefully add the chicken tenders to the hot oil in a single layer.
- Cook the chicken for about 4-5 minutes on each side, turning when golden brown.
- Flip the chicken and continue cooking for an additional 3-4 minutes, or until cooked through.
- Remove the tenders to a paper towel-lined plate.
Sauce Preparation
- In a separate small skillet, heat a little olive oil over medium-low heat and sauté the minced garlic for 2-3 minutes.
- Add the soy sauce, honey, and optional red pepper flakes to the skillet, stirring to combine.
- Cook the mixture for about 2 minutes until heated through and slightly thickened.
- Brush or drizzle the warm sauce over the cooked chicken tenders.
- Set aside some extra sauce for dipping, if desired.
Serving
- Garnish with sesame seeds and sliced green onions if desired.
Notes
Make sure the oil is hot enough before adding the chicken to avoid sogginess. Use a meat thermometer to ensure chicken reaches 165°F for safety. Store leftovers in an airtight container in the fridge for 3-4 days.