Crispy Honey Garlic Chicken Tenders
These Crispy Honey Garlic Chicken Tenders are the perfect weeknight meal. They require little effort and this recipe is also oil free as well
Thank you to Crock-Pot for sponsoring this blog post. All opinions are my own.
When I was growing up, chicken tenders were indeed one of my favorite foods. Think of this recipe as the adult version of your favorite chicken tenders. But kids are guaranteed to love these as well. The panko coating makes the chicken extra crispy without even frying the tenders in oil. I used the 8-quart Crock-Pot® Express Crisp Pressure Cooker to cook my chicken tenders. We strictly used the air fryer function for this recipe.
How to Cook the Chicken Tenders
We used an egg and milk coating to bind the panko crumbs to the chicken. Simply season the chicken with salt and pepper, then dip it in the egg mixture, followed by the panko. Be sure to press the panko crumbs into to the chicken so that they stick really well.
Then transfer the chicken straight into the cooking pot of the pressure cooker. Make sure to lay the chicken in one layer so that it does not overlap. This will ensure that the chicken cooks evenly and that all pieces are crisp. Place the crisping lid onto the pressure cooker and cook for 10 minutes on one side, and 10 minutes on the other side.
How to Make the Honey Garlic Sauce
Just combine all of the ingredients in a small saucepan. Then bring to a boil, reduce heat and let simmer for 10 minutes. I highly recommend using low sodium soy sauce so that the sauce is not extra salty. You will notice that this makes a small amount of sauce but a little really goes a long way because it’s so flavorful.
Crispy Honey Garlic Chicken Tenders
ingredients:
- 1 lb chicken tenders
- Salt & pepper
- 1 egg
- 1 tbsp milk
- 1 ½ cups panko breadcrumbs
- ⅓ cup honey
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 garlic clove, minced
- Pinch of red pepper flakes
instructions:
How to cook Crispy Honey Garlic Chicken Tenders
- Season the chicken with salt and pepper. Mix the egg and milk together in a small bowl. Place the panko crumbs in a large bowl. Dip the chicken (one piece at a time) into the egg mixture , followed by the panko. Make sure the press the panko crumbs into the chicken. Place the chicken into the cooking pot in one layer. Make sure the chicken is not overlapping. I cooked mine in two batches
- Place the crisping lid onto the pressure cooker. Then set the time to 10 minutes. Once the 10 minutes is up, flip the chicken and cook for 10 more minutes on the other side. Repeat this process until all the chicken is cooked.
- While the chicken is cooking, combine all ingredients for the sauce in a small sauce pan. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Once the chicken is done cooking, drizzle with sauce. A little goes a long way. These are best enjoyed immediately. If you don't plan to eat then chicken immediately, I would recommend not putting the sauce on it. These chicken tenders are best reheated in the oven or toaster oven.