Description
Enjoy crunchy chicken tenderloins coated in a sweet garlic glaze, perfect for a family meal.
Ingredients
Scale
- 1 ¼ pounds boneless chicken tenderloins
- ½ cup all-purpose flour
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs (beaten)
- 1 ¼ cups panko breadcrumbs
- Olive oil spray
- ¼ cup low-sodium soy sauce
- ⅓ cup honey
- 4 garlic cloves (minced)
- ⅓ cup water
- 1 teaspoon cornstarch
- 4 tablespoons salted butter
Instructions
- On a large plate, mix together the flour, garlic powder, salt, and black pepper.
- On a second plate, beat the eggs.
- On a third plate, add the panko breadcrumbs with a small pinch of salt.
- Coat each chicken tender in the flour mixture, then dip into the eggs, then press firmly into the panko until fully coated.
- Preheat the air fryer to 400°F or the oven to 425°F. Place chicken in a single layer.
- Spray the tops generously with olive oil spray, flip, and spray again. Air fry for 10 to 12 minutes or bake for 15 to 18 minutes, until the internal temperature reaches 165°F.
- While the chicken cooks, whisk together the soy sauce, honey, garlic, water, and cornstarch in a bowl.
- Melt the butter in a large skillet over medium heat. Add the honey mixture and cook for about 2 minutes until thickened.
- Add one or two cooked chicken tenders at a time to the skillet and coat them in the sauce. Repeat until all tenders are glazed.
- Serve immediately.
Notes
Do not crowd the air fryer or oven tray. Use a meat thermometer to check for 165°F internal temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg