Ginger Honey Garlic Chicken Tenders - Chef Fun Kitchen

Ginger Honey Garlic Chicken Tenders

These Ginger Honey Garlic Chicken Tenders square measure simple to create from scratch, and an enormous family favorite! File this together with your best chicken tender recipes as a result of they're an immediate hit!

I was creating dinner for my girl …  and asked her if she needed “those wings“..  (the Honey Garlic wings she loves thus much) or if she needed chicken finger.  She asked if I might place her “wing sauce” on her chicken fingers… I even have no plan why I didn’t consider this before!

Ginger Honey Garlic Chicken Tenders
Ginger Honey Garlic Chicken Tenders

I’d seen superb Double Crunch Honey Garlic Chicken over at Rock Recipes before and thought it'd be delicious (in reality, Barry has an incredible Honey Garlic Crunch Pork Chop direction you want to inspect whereas you’re there too)!

So I combined our favourite Ginger Honey aioli and our favourite chicken tender direction and it worked brightly. this can be one in all the simplest chicken tender recipes I’ve created and that i realize it can quickly become a family favorite!

Ginger Honey Garlic Chicken Tenders


  • 3 boneless skinless chicken breasts , sliced into 5-6 slices each
  • 2 cups flour
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon black pepper
  • 3 eggs
  • 3 tablespoons water
  • 1 1/2 tablespoon oil
  • oil for frying
  • green onions


  • 1/2 cup honey
  • 4 tablespoons soy sauce
  • 4 large garlic cloves , crushed
  • 1 tablespoon finely diced ginger
  • 1/2 teaspoon chili flakes
  • 1/3 cup water


  1. Preheat oil to 375 degrees F


  1. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes


  1. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1 1/2 tablespoons oil.
  2. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
  3. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
  4. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
  5. Top with green onions if desired and serve immediately.

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