Spicy Honey Butter Glazed Chicken Tenders

5 from 1 reviews



For the chicken tenders:

  • 12 chicken tenders (about 1.31.5 pounds)
  • 2 eggs
  • 1/2 cup flour
  • 1 cup panko
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • Olive oil spray (canola oil, coconut oil, or vegetable oil spray will work as well. It doesn’t really matter as long as it’s spray!)

For the glaze

  • 1/4 cup butter
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cornstarch


  1. Preheat your oven to 400 degrees
  2. Set up a “breading station” with three shallow bowls or dishes, one of which contains your two eggs (beaten thoroughly), one with flour, and the last with your panko + paprika + garlic powder. Stir 1/2 teaspoon of salt into both the flour dish and the egg dish and stir 1 teaspoon of salt into the panko dish.
  3. Line a baking sheet with parchment paper and set it next to your breading station. Coat each chicken tender in flour, shake off the excess, coat it in egg, let the excess drip off, and add it to the panko, turning over and over until the chicken tender is evenly and well coated in panko. When breaded, add the chicken tenders to the parchment lined baking sheet
  4. When all the tenders are done, spray them thoroughly with your olive oil spray, turn the chicken tenders over, and spray the other side. Place in the oven and bake for 10 minutes. Remove, turn over, and bake for another 5 minutes
  5. Meanwhile, make your glaze. Add your butter to small pot and let it melt. When melted, stir in your honey, pepper flakes, and a few pinches of salt. Let this simmer for a few minutes.
  6. In a very small bowl, combine your cornstarch and a small splash of water to make a slurry. Add the slurry to your glaze and stir. Let cook for a minute or two until the glaze is thick. Set aside
  7. When ready to serve, drizzle the glaze liberally over all the chicken tenders, and you’re done!


If you want the glaze to be mild in spice, just add a pinch of pepper flakes. If you don’t want any heat, omit them completely!

If you end up running out of panko, just add another 1/2 cup or so to your dish along with some salt. 1 cup ended up being the exact amount I needed for 1.3 pounds of chicken tenders, so depending on the size of your tenders, you could be a little short.