The scent of honey butter drifting through the kitchen has always meant one thing in my house: something special is about to be served. I remember a weekend afternoon not too long ago, when my grandson came over after his soccer game, cheeks flushed, stomach rumbling.

I had a tray of golden fried chicken tenders resting on the counter, just waiting for their final touch—the warm honey butter glaze. The look on his face when he took his first bite? Pure joy.

That moment brought me back to the small, bustling kitchen of my childhood. My mother, who believed in doing things the right way, used to fry chicken every Sunday. She didn’t have timers or thermometers—just instincts and traditions passed down from her mother. But I’ve adapted our family’s love for fried chicken with a few modern tricks: extra craggy crusts, the magic of a double fry, and that sweet-salty glaze we didn’t know we were missing.

Now, when I make this dish, it’s not just for dinner—it’s a little act of love. A crispy, golden gift that bridges generations. The kind of recipe that turns an ordinary day into something worth remembering.

Short Description

Crispy, golden chicken tenders coated in a rich honey butter glaze. This double-fried Southern-style treat offers the perfect blend of savory, sweet, and spicy.

Key Ingredients

For the Chicken Marinade:

1 pound chicken tenders (about 8–10 pieces)
1 tsp kosher salt
½ tsp white pepper
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp ginger powder
¼ tsp cayenne pepper (adjust to taste)

For the Seasoned Flour:

2 cups all-purpose flour
1 tbsp kosher salt
1 tbsp white pepper
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder

For the Wet Batter:

½ cup all-purpose flour
1 large egg
1 cup ice-cold sparkling water

For the Honey Butter Sauce:

4 tbsp unsalted butter
2 tbsp honey (local if possible)
2 tbsp granulated sugar
2 tbsp soy sauce

Additional:

1 cup all-purpose flour (for dusting)
Neutral oil for frying (vegetable, canola, or peanut oil)

Tools Needed

Mixing bowls
Whisk
Tongs
Heavy-bottomed pot or Dutch oven
Cooking thermometer
Wire rack and baking sheet
Small saucepan
Pastry brush (optional)

Cooking Instructions

Step 1: Marinate the Chicken
Toss chicken tenders with all marinade ingredients in a bowl. Massage the spices in thoroughly. Cover and refrigerate for at least 30 minutes—or overnight for deeper flavor.

Step 2: Set Up Your Stations
Prepare three bowls:

First bowl – 1 cup plain flour for initial dusting.
Second bowl – whisk ½ cup flour, egg, and sparkling water to form a thin, smooth batter.
Third bowl – mix 2 cups flour with all seasoned flour spices. Add 1 tbsp sparkling water and rub it in with your fingers to form tiny clumps for crunch.

Step 3: Coat the Chicken
Dredge each tender in plain flour, then dip into the batter, letting the excess drip off. Press into the seasoned flour, coating generously. Set aside on a tray and repeat.

Step 4: Rest the Tenders
Let the coated chicken rest for 10 minutes to set the crust. Meanwhile, heat 2 inches of oil in your pot to 350°F.

Step 5: Fry – First Round
Gently lower 3–4 tenders into the hot oil. Fry for 4–5 minutes until pale golden. Turn occasionally. Transfer to a wire rack.

Step 6: Fry – Second Round
Reheat oil to 350°F. Fry the same tenders again for 1–2 minutes until deep golden and ultra-crispy. Drain and season lightly with salt.

Step 7: Make the Honey Butter Sauce
Melt butter in a saucepan over medium heat. Stir in honey, sugar, and soy sauce. Let it bubble gently and cook for 1–2 minutes until slightly thickened.

Step 8: Glaze and Serve
Brush or toss the hot tenders in the honey butter sauce. Serve immediately while warm and crunchy.

Why You’ll Love This Recipe

– Sweet and savory in every bite

– Double-fried for unbeatable crispiness

– Easily adaptable to your spice preference

– Perfect for casual dinners or impressive platters

– Great balance of textures and flavors

Mistakes to Avoid & Solutions

1. Overcrowding the pot
Too many pieces lower the oil temperature. Fry in small batches for even cooking.

2. Skipping the rest before frying
Letting the dredged chicken rest helps the coating stick. Don’t rush it.

3. Batter too thick or thin
If your wet batter’s too thick, add a splash more sparkling water. Too thin? Add a spoon of flour.

4. Not checking oil temp
Too cold and your chicken will be greasy. Too hot and it’ll burn outside before cooking through. Use a thermometer.

5. Letting the sauce sit too long
The honey butter sauce thickens as it cools. Keep it warm and use immediately.

Serving and Pairing Suggestions

– Serve as a main dish with creamy mashed potatoes or coleslaw

– Add to a sandwich with pickles and soft brioche

– Drizzle extra sauce over a side of steamed rice or cornbread

– Pair with iced tea, lemonade, or a chilled hard cider

– Serve family-style on a platter for gatherings

Storage and Reheating Tips

Store: Let leftovers cool, then place in an airtight container in the fridge for up to 3 days.

Reheat (oven): Preheat oven to 375°F. Reheat tenders on a wire rack for 8–10 minutes until hot and crispy.

Reheat (air fryer): 350°F for 4–5 minutes.

Avoid microwaving to preserve crispiness.

FAQs

1. Can I use chicken thighs or breasts instead of tenders?
Yes! Just cut into strips of even thickness for consistent cooking.

2. What if I don’t have sparkling water?
Cold club soda or even plain water with a pinch of baking soda will help lighten the batter.

3. Can this be made gluten-free?
Yes—substitute a gluten-free flour blend for all flour components. Make sure your soy sauce is GF, too.

4. How spicy is this?
Mild with a gentle kick. Adjust cayenne to your preference or leave it out for kids.

5. Can I prepare this ahead of time?
You can marinate the chicken and prep the flour stations ahead. Frying and saucing should be done just before serving.

Tips & Tricks

Freeze raw, coated tenders for future meals—just fry straight from frozen.

Use a wire rack, not paper towels, to keep the crust crisp.

Brushing instead of tossing in sauce helps preserve crunch.

Try warming your honey before mixing for a smoother sauce.

Recipe Variations

Spicy Korean-Inspired Twist:
Add 1 tbsp gochujang and 1 tsp sesame oil to the honey butter sauce. Top with sesame seeds and scallions. Sweet, spicy, and rich in umami.

Buttermilk-Brined Southern Style:
Instead of dry spice marinade, soak tenders in buttermilk with the same spices for 4 hours. Then follow the same dredging and frying steps. It yields extra tender meat.

Garlic-Parmesan Glaze:
Swap the honey butter for 4 tbsp melted butter, 2 minced garlic cloves, and ¼ cup grated Parmesan. Toss with parsley for a savory punch.

Maple-Bacon Delight:
Use maple syrup instead of honey and top the finished tenders with crumbled crispy bacon.

Final Thoughts

When I cook this Honey Butter Fried Chicken, I’m not just making dinner—I’m sharing a piece of family heritage, reimagined in my own kitchen. Every crunch, every sweet-salty bite is a nod to the home-cooked meals that raised me. It brings people together in the most comforting way, reminding us how food carries memories, stories, and love.

I hope this recipe finds its place in your kitchen just as it has in mine—passed along, tweaked, shared, and savored. Make it your own, serve it proudly, and always make a little extra… because this one disappears fast.

Honey Butter Fried Chicken

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Chicken Marinade:
1 pound chicken tenders (about 8–10 pieces)
1 tsp kosher salt
½ tsp white pepper
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp ginger powder
¼ tsp cayenne pepper (adjust to taste)
For the Seasoned Flour:
2 cups all-purpose flour
1 tbsp kosher salt
1 tbsp white pepper
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
For the Wet Batter:
½ cup all-purpose flour
1 large egg
1 cup ice-cold sparkling water
For the Honey Butter Sauce:
4 tbsp unsalted butter
2 tbsp honey (local if possible)
2 tbsp granulated sugar
2 tbsp soy sauce
Additional:
1 cup all-purpose flour (for dusting)
Neutral oil for frying (vegetable, canola, or peanut oil)

Instructions

Step 1: Marinate
Toss chicken with marinade spices. Cover and chill for 30 minutes or overnight.

Step 2: Prep Dredging Stations

Bowl 1: 1 cup plain flour.
Bowl 2: Whisk ½ cup flour, egg, and sparkling water.
Bowl 3: Mix 2 cups flour with seasoned flour spices; add 1 tbsp sparkling water and rub to form small clumps.

Step 3: Coat Chicken
Dredge in plain flour, dip in batter, then coat in seasoned flour. Set aside.

Step 4: Rest
Let coated tenders rest 10 minutes. Heat oil to 350°F.

Step 5: First Fry
Fry 3–4 tenders at a time for 4–5 minutes until light golden. Drain on rack.

Step 6: Second Fry
Reheat oil. Fry again for 1–2 minutes until deep golden and crispy. Lightly salt.

Step 7: Make Sauce
Melt butter. Stir in honey, sugar, and soy sauce. Simmer for 1–2 minutes.

Step 8: Glaze & Serve
Brush or toss hot chicken with honey butter. Serve immediately.