These honey garlic chicken tenders taste straight out of a restaurant.

Watch the recipeSummer Gardner

First, go ahead and trim two chicken breasts and either cut them into strips or bite-sized pieces. Then, in a shallow dish, add half a cup of flour, a quarter cup of cornstarch, a teaspoon of salt, a half teaspoon of pepper, and a teaspoon of garlic powder and paprika. Go ahead and give that a good mix.

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And in another dish, crack in two eggs and give them a good scramble.

Once you have this ready, you want to go ahead and take your pieces and dredge them into your egg and then into your flour. You can certainly do this with a fork, but I like to do it with my hands so I can really push in the flour.

Add a quarter cup of oil into a pan over medium-high heat. And when that’s ready, and add in your chicken. Let them sit on that first side for a couple more minutes than you would think, so they can get a really nice, crisp side.

Then you wanna flip it, and once they’re 165, they are good to go. I’ll let them sit aside on a wire rack.

Then turn off your heat, and just add in a tablespoon of butter, and then some minced garlic; measure with your heart. Give that a good stir for about 30 seconds until you start smelling that garlic. Then we’re gonna add in a third of a cup of honey, and give that a nice stir, and add a quarter cup or four tablespoons of soy sauce.

We’re gonna let this simmer, and again, my heat is off. It’s just sitting on a hot eye.

Then make a cornstarch slurry, which is equal parts cornstarch and water. I use a tablespoon for each and let that come to a nice, thickened sauce. Then we’re going to add in our chicken, give them a good flip so it’s nice and sticky on all sides.

And there you have it. I pair it with a veggie and a starch.