Sticky Chicken Tenders Recipe

Basically, my Sticky Chicken Tenders recipe is similar to teriyaki-style chicken. It’s tangy and sweet with a slight hint of heat. It’s easily made in the oven or slow cooker with ketchup, honey, and brown sugar. The heat is added with red pepper flakes. You can serve this chicken dish with rice or noodles and a broccoli slaw side salad would be a great accompaniment.

Sticky Chicken Tenders Recipe

Sticky Chicken can be made with tenders, thighs, breasts or drummies. Personally, I make them with tenders or breasts because I don’t think dark meat chicken was ever meant to be eaten. Just my little rule. You can easily adapt for the slow cooker, especially if you opt to use larger pieces of chicken like the breasts.

So here’s the thing about cooking. Use the recipe, especially the seasonings, as a guideline. I like to make a recipe pretty close to exactly how it’s written the first time. Even then for example, if I know I don’t like lemon pepper I’ll omit lemon pepper and just use regular black pepper. (Just an example there is not lemon pepper in this recipe.) Everybody has different taste buds therefore, adjust the seasonings to your liking. If you’re baking, it’s a bit more complex and you really need to know what you’re doing to make substitutions then. But, if you’re not dealing with baking cakes, pies, muffins or bread feel free to make substitutions and adjustments to any recipe.

Print Recipe

5 from 1 vote

Sticky Chicken Tenders Recipe

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: any meal, dinner

Cuisine: American/Southern, Asian

Keyword: chicken

Servings: 6 servings

Calories: 390kcal

Author: Paula Jones

Ingredients

• 12 to 14 chicken tenders
• 1 cup ketchup
• 1 cup honey
• 1/3 cup brown sugar
• 1/4 tsp black pepper freshly ground
• 1/2 cup soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes

Instructions

• Preheat oven to 350°F.
• Spray 9x13-inch casserole dish with non-stick spray.
• In a saucepan combine ketchup, honey, brown sugar, soy, garlic, and red pepper. Bring to a boil, then reduce heat to medium. Cook, stirring constantly 3 to 4 minutes.
• Place chicken in a pan and sprinkle with black pepper.
• Reserve 1/4 cup sauce then pour remaining sauce over chicken, covering all parts.
• Bake the chicken uncovered 35 to 40 minutes. Turn the chicken halfway through the cook time. (see notes for bone-in chicken.)
• Serve over rice with reserved sauce.

Notes

I used low sodium soy sauce.You can also use bone-in or boneless chicken breasts (4 to 6) or chicken legs or thighs (12 to 14)If you use chicken with the bone-in, you'll need to increase the cook time to 60 to 75 minutes. Check internal temperature of chicken with a thermometer. Temperature should be 160 degrees in the thickest part of chicken.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 390kcal | Carbohydrates: 70g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 1567mg | Potassium: 583mg | Fiber: 1g | Sugar: 67g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

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