Name: Garlic Chilli Chicken Tenders
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 g chicken breast, sliced into 2cm strips; 100 g all -purpose flour; 2 large eggs , beaten; 150 g panko breadcrumbs; 1 tsp kosher salt; 1/2 tsp cracked black pepper; 60 ml neutral frying oil; 4 cloves garlic , finely minced; 1 tbsp crushed red chili flakes; 2 tbsp sriracha sauce; 2 tbsp hone y; 1 tbsp low -sodium soy sauce; 1 tsp toasted sesame oil; 1 tbsp fresh chives, finely chopped

It is 6pm and your family is hungry. You need a meal that tastes like a treat. These Garlic Chilli Chicken Tenders are the perfect answer. They are crispy, sweet, and have just enough spice.

You can have them on the table in 35 minutes. This recipe is a lifesaver on busy winter evenings. It feels like a cozy restaurant meal at home. Your kitchen will smell amazing with garlic and honey.

Why This Recipe Is a Winner

This recipe is a total winner for busy evenings. It uses simple pantry staples you likely have now. Your kids will love the crunch of the panko. You will love how much better it tastes than takeout.

Dinner is ready fast with very minimal stress. It is the ultimate comfort food for a chilly night. The balance of spicy sriracha and sweet honey is perfect. It is a meal that everyone will actually finish.

Simple Cooking Steps

Making these tenders is a very simple process. You will set up a quick breading station. First, you coat the chicken in flour and egg. Then, you press them into crunchy panko crumbs.

Frying takes only a few minutes per side. Even if you are a beginner, you can do this. The glaze comes together in one small pan. It is thick, glossy, and clings to the chicken perfectly.

Ingredients You’ll Need

These ingredients are easy to find at any local grocery store.

500g chicken breast, sliced into 2cm strips
100g all-purpose flour
2 large eggs, beaten
150g panko breadcrumbs
1 tsp kosher salt
1/2 tsp cracked black pepper
60ml neutral frying oil
4 cloves garlic, finely minced
1 tbsp crushed red chili flakes
2 tbsp sriracha sauce
2 tbsp honey
1 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1 tbsp fresh chives, finely chopped

Step-by-Step Directions

Season the chicken strips evenly with salt and black pepper.
Set up a dredging station with three bowls: flour, beaten eggs, and panko breadcrumbs.
Coat each chicken strip in flour, dip into the egg wash, and then press firmly into the panko until fully coated.
In a large skillet, heat the frying oil over medium-high heat until it reaches 175°C (350°F).
Fry the chicken tenders in batches for 3 to 4 minutes per side until golden brown and the internal temperature reaches 74°C (165°F). Drain on a wire rack.
In a separate small saucepan over medium heat, combine the minced garlic and a teaspoon of oil. Sauté for 1 minute until fragrant but not browned.
Whisk in the chili flakes, sriracha, honey, soy sauce, and sesame oil. Simmer for 2 minutes until the glaze thickens slightly.
Place the fried chicken tenders in a large mixing bowl, pour the hot garlic-chili glaze over them, and toss until evenly coated.
Transfer to a serving platter and garnish with chopped chives.

Best Ways to Enjoy It

Serve these tenders while they are hot and fresh. They pair beautifully with a simple cucumber salad. You can also serve them over fluffy white rice. For a fun twist, put them in soft tacos.

Set the table and enjoy a stress-free meal together. If you are entertaining, pile them high on a platter. They are always the first thing to disappear. Everyone will ask you for the secret glaze recipe.

How to Store Leftovers

Store any leftover tenders in an airtight container. They will stay fresh in the fridge for three days. To keep them crispy, avoid the microwave for reheating. Instead, use your oven or an air fryer.

Reheat at 350°F for about five to eight minutes. This helps the panko stay crunchy and delicious. You can also chop leftovers for a spicy salad. They make a great lunch the next day.

Tips for Best Results

Don’t skip the wire rack for draining the chicken.
Avoid crowding the pan while frying the chicken batches.
Use a meat thermometer to ensure chicken is 165°F.
Mince the garlic very finely so it blends into glaze.
Adjust the chili flakes to your family’s spice preference.
Double the glaze if you like your chicken extra saucy.
Press the panko firmly into the chicken for better crust.
Add a squeeze of lime for a bright summer twist.

Easy Flavor Ideas

Swap honey for maple syrup for a deeper sweetness.
Use gluten-free flour and panko for a sensitive diet.
Add a teaspoon of ginger to the glaze for zing.
Try chicken thighs for a juicier, richer flavor.
Garnish with toasted sesame seeds for extra crunch.

Common Questions

Can I make these in the air fryer?

Yes, you can air fry these at 400°F. Spray them generously with oil for a golden crust. Cook for about 10-12 minutes until they are done.

Is this recipe too spicy for kids?

The sriracha and chili flakes do provide some heat. You can reduce the chili flakes to just a pinch. Add an extra tablespoon of honey to keep it mild.

Can I use frozen chicken tenders?

You can use frozen tenders in a pinch. However, the fresh panko breading is much crispier. If using frozen, just toss them in the homemade glaze.

I hope these Garlic Chilli Chicken Tenders brighten your weeknight. They are a simple way to bring big flavor to the table. Give them a try and enjoy the crunch!

— Lidia