Ginger Honey Garlic Chicken Tenders
Extra crispy chicken tenders are an easy dinner favorite!
In this recipe, chicken tenderloins or slices of chicken breast are breaded and fried until crispy and crunchy.
Dip or drizzle with honey garlic sauce or your fave dippers for a family pleasin’ meal.
- They’re extra crunchy-the chicken tenders are double-dipped for extra crunch.
- Chicken tenders are easy to make with either tenderloins or breasts.
- The chicken cooks quickly, is easy to make, and is loved by everyone in my family.
- If time allows, the sauce in the notes is SO delicious – but these are perfect for dipping in almost anything!
Ingredients for Chicken Tenders
Chicken: For this recipe, use either chicken tenderloins or boneless, skinless chicken breasts.
Coating: Flour with a bit of Panko produces a crispy coating for these chicken tenders. Onion powder, garlic powder, and seasoned salt add flavor. Add other spices or seasonings to taste.
Egg: The egg mixture helps the coating stick.
How to Make Chicken Tenders
- Prep the breading: Whisk the flour flour mixture (per recipe below). In a second bowl, whisk eggs with water.
- Double dip: Dip tenders in breading, egg mixture, and back into the breading to double coat it.
- Cook until crisp: Fry in oil until crispy. Season and enjoy.
Delicious Dipping Sauces for Chicken Tenders
In the notes, I’ve added our favorite honey garlic sauce, we love to dip or toss the chicken with it. You can also try sweet and sour sauce, ranch, or honey mustard sauce.
Storing & Reheating
Keep leftover ginger honey garlic chicken tenders in a covered container in the refrigerator for up to 4 days. Reheat pieces in the microwave and then re-crisp them under the broiler or reheat them in a single layer in the air fryer.
Our Favorite Fried Chicken
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Chicken Tenders
Tender filets of chicken are double-dipped and cooked until crisp. Serve them with your favorite dip or sauce.
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In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.
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Dab the tenders dry with a paper towel.
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Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in 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 repeat with the remaining chicken.
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In a large deep skillet, heat 1 inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.
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Serve with honey garlic sauce or your favorite dips.
Chicken: If using chicken breasts, slice them ½-inch thick.
Honey Garlic Sauce for dipping or drizzling (optional): In a small saucepan, combine ½ cup honey, ⅓ cup water, ¼ cup soy sauce, 4 cloves minced garlic, 1 tablespoon minced ginger, ½ teaspoon chili flakes. Simmer uncovered for 15-20 minutes or until thickened. Remove from heat and cool before serving.
Nutrition will vary. Information provided is an estimate and includes 10% oil absorption and ⅔ of the breading mixture. Nutriton does not include optional sauce.
Calories: 381 | Carbohydrates: 24g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 363mg | Potassium: 483mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Lunch
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
