Ingredients
Equipment
Method
- 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.
- 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.
- Remove the chicken from the skillet and set aside on a plate.
- 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.
- Stir in the honey, red pepper flakes, and a pinch of salt. Let the glaze bubble for 1 to 2 minutes, until slightly thickened.
- 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.
- Serve warm with extra glaze drizzled over the top. Pair with rice, roasted vegetables, or enjoy on their own.
Notes
For a lightly crisp exterior, do not skip the flour coating. It helps the chicken develop a delicate crust in the skillet.
Adjust the red pepper flakes to your preferred spice level. Start with 1/2 teaspoon for mild heat and increase for a spicier glaze.
Be careful not to overcook the garlic when making the glaze, as it can turn bitter quickly. Stir constantly and cook just until fragrant.
These chicken tenders are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Serve with steamed rice, roasted broccoli, mashed potatoes, or a crisp salad to balance the sweet and spicy flavors.