Easy Sticky Chicken Tenders Recipe: Ultimate Finger Food

Craving something crispy, sweet, and savory? These sticky chicken tenders hit all the right notes. Perfect for game day, family dinners, or whenever you need a crowd-pleasing meal.

Ready in under 30 minutes, this recipe combines juicy chicken with a mouthwatering sticky glaze that’ll have everyone reaching for seconds.

The magic happens when juicy chicken meets an irresistible sticky glaze creating that perfect caramelized exterior while keeping the inside tender and moist.

Why You’ll Love These Sticky Chicken Tenders

These sticky chicken tenders offer the perfect balance of textures and flavors. The outside gets caramelized and sticky while the inside stays tender and juicy.

Kids adore them. Adults can’t resist them. They’re simpler than takeout and taste even better.

The secret lies in the perfect sauce – a combination of honey, soy sauce, garlic, and a touch of heat that creates an irresistible glaze. Each bite delivers a flavor explosion that keeps you coming back for more.

Ingredients

For the Chicken Tenders:

• 2 pounds chicken tenders (or chicken breasts cut into strips)
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 3 tablespoons vegetable oil

For the Sticky Glaze:

• 1/3 cup honey
• 1/4 cup soy sauce (low-sodium works best)
• 3 cloves garlic, minced
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon sriracha sauce (adjust to taste)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh cilantro leaves (optional)

Instructions to Make Sticky Chicken Tenders

Step 1: Prepare the Chicken

1. Pat the chicken tenders dry with paper towels.
2. In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper.
3. Place beaten eggs in a separate bowl.
4. Dredge each chicken tender in the flour mixture, then dip in egg, and coat again with the flour mixture.
5. Set coated tenders aside on a plate.

Step 2: Cook the Chicken

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Working in batches, cook chicken tenders for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
3. Transfer cooked tenders to a paper towel-lined plate to drain excess oil.

Step 3: Make the Sticky Glaze

1. In a saucepan, combine honey, soy sauce, minced garlic, ketchup, rice vinegar, brown sugar, sriracha, and sesame oil.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Once simmering, add the cornstarch mixture and stir continuously until the sauce thickens, about 1-2 minutes.
4. Remove from heat.

Step 4: Combine and Serve

1. Return the cooked chicken tenders to the skillet or a large bowl.
2. Pour the sticky glaze over the tenders and toss until evenly coated.
3. Transfer to a serving plate.
4. Sprinkle with sliced green onions, sesame seeds, and cilantro if using.
5. Serve immediately while hot and sticky.

Tips for Perfect Sticky Chicken Tenders

• Choose quality chicken: Fresh, never-frozen chicken tenders yield the juiciest results.
• Don’t overcrowd the pan: Cook the chicken in batches to ensure even browning.
• Temperature matters: Keep oil at medium-high heat for the perfect crispiness.
• Check for doneness: Use a meat thermometer to verify chicken reaches 165°F.
• Sauce consistency: The glaze should coat the back of a spoon but still be pourable.
• Make ahead: Prepare the sauce in advance to save time.

Serving Suggestions

These sticky chicken tenders pair wonderfully with:

• Steamed rice
• Asian-inspired coleslaw
• Roasted broccoli
• Sweet potato fries
• Cucumber salad

Variations to Try

• Spicy version: Double the sriracha and add red pepper flakes.
• Pineapple twist: Add pineapple chunks to the glaze.
• Lemon-honey: Include lemon zest and extra honey for a citrusy sweet option.
• Teriyaki style: Swap some honey for teriyaki sauce.
• Baked option: Bake at 400°F for 15-18 minutes instead of frying.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for 10 minutes or use an air fryer for 3-4 minutes to restore crispiness.

These sticky chicken tenders maintain their amazing flavor even as leftovers, though they’re best enjoyed fresh when the glaze is still warm and sticky.

Why This Recipe Works

The double-dredging technique creates a crust that holds onto the sticky glaze perfectly. The balance of sweet honey, savory soy sauce, and zingy garlic creates depth of flavor that elevates simple chicken tenders to restaurant-quality status.

The recipe comes together quickly with pantry staples, making it perfect for busy weeknights. The versatile chicken works as an appetizer, main dish, or even in wraps and salads.