Honey Garlic Crunch Chicken Tenders

honey garlic crunch chicken tenders 3.jpg

Honey Garlic Crunch Chicken Tenders

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I was making dinner for my daughter …  and asked her if she wanted “those wings“..  (the Honey Garlic wings she loves so much) or if she wanted chicken fingers!  She asked if I could put her “wing sauce” on her chicken fingers…  I have no idea why I didn’t think of this before!

I’d seen amazing Honey Garlic Chicken over at Rock Recipes before and thought it would be delicious!  We used our favorite Honey Garlic Sauce and our favorite chicken finger recipe  and it worked brilliantly…  these chicken tenders come out crunchy, sweet, sticky and totally irresistible!  You can’t believe how addictive these are!

Be sure that you don’t boil your sauce down too much or it will be too thick to toss with the chicken tenders.

honey garlic crunch chicken 3

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Honey Garlic Crunch Chicken Tenders


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  • 3 boneless skinless chicken breasts, sliced into 5-6 slices each
  • 2 cups flour
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon seasoning salt
  • ½ teaspoon black pepper
  • 3 eggs
  • 3 tablespoons water
  • 1½ tablespoon oil
  • oil for frying
  • green onions
  • ½ cup honey
  • 4 tablespoons soy sauce
  • 4 large garlic cloves, crushed
  • 1 tablespoon finely diced ginger
  • ½ teaspoon chili flakes
  • ⅓ cup water
  1. Preheat oil to 375 degrees.
  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 1½ 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.
When working with the flour mixture, I found working with just half at a time worked best. This kept the flour from getting clumped or wet.

More chicken recipes here

Chicken adapted from allrecipes, sauce adapted from Honey Garlic Wings.  Recipe & double dipping inspired by Rock Recipes Double Crunch Honey Garlic Chicken which I am dying to try!!
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  1. says

    Oh, these look absolutely mouth watering! Crunchy chicken coated with glaze is my weakness…. YUMMMMM. Visiting from the Time to Sparkle Link Party!

  2. says

    We just had THE MOST AMAZING dinner at our favorite Mexican restaurant tonight and I was perfectly satisfied, and then I clicked on these and the title alone made me starving. Dagnabbit woman. ;-)

    I want these. RIGHT NOW

  3. says

    Ohh my goodness. These look so good! Definitely trying these soon. I love that the ingredients are ones which I always have on hand (except the paprika- I am in Brazil and ingredients can be challenging at best). I bet I could omit that or add a little something else.
    Pinned this okay? found this at mizhelens full plate thursday.

  4. Maeve says

    Just curious, but do you think these would work as well if I baked the tenders instead of frying them? The whole thing sounds so yummy, but I’m trying to eat better these days! :)

    • says

      I don’t think they would be quite as crispy but I do think it would work and they would still be delicious. If you do try it, I would love to hear how it worked out for you!

  5. says

    I can’t wait to try your Honey Garlic Crunch Chicken Tenders, they look fantastic! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

  6. Denise Hoekstra says

    I have made something similar but baked them in the oven – I used corn flakes to make them more crispy instead of bread crumbs – You might want to try that Maeve??

  7. Sophie says

    I’m making these right now! I adjusted it a little, though. I semi-thawed the chicken, cut it into tenders, and now I am marinating it. I love spicy food, and I wanted this to be a little bit spicier, but more like a subtle spice, not like buffalo-wing spice. I am marinating one breast (I am the only one who wanted spicy) in 1 tbs. soy sauce, 1 tbs fish sauce, 1 tbs garlic, 1 tbs lemongrass, 1 tbs chili paste, 5 tbs sriracha (I like it super hot!), 1 tbs honey and 1tbs of white sugar. I put my tenders in the mixture, massaged the bag a little bit, then filled the rest with water. I’m waiting for them to finish thawing before I do the rest! I hope they turn out good. The pictures look really yummy. Right now I’m munching on some garlic bread until I can fry and sauce the little strips. Thanks for the recipe!

  8. Samantha says

    This is one of my favorite recipes. I’ve made them several times since I found it. Just thought I should take a moment to thank you for it. The sauce is AMAZING and I’ve used it on pork chops too which were equally delicious with it. Tonight I’m attempting to bake my chicken instead of frying it. Can’t wait to see how it comes out. Thanks again for the delicious recipe.

  9. Mandee says

    This was great!…. i made double the sauce as i had a little extra chicken served with fried rice (fed 6 people generously!) didnt have chili flakes so used 1 teaspoon of minced red chilli. Definitly a dish i will cook again!

  10. James brow says

    WOW, made this last night and can say that this is my new favorite fried chicken recipe! Bonus is that I’m single and have three days of yummy leftovers! Albie, my dog, even gave me the “you gonna share with me?” look! Great recipe, thank you, James.

  11. Alexis says

    Step 4, half way through, it says to gently press the flour into the chicken and shake off excess. Do you mean press in bread crumbs?

  12. says

    These look so good, im trying tonight! Just curious, i see many comments on people asking how they came out if baked instead of fried. Has anyone tried to bake? How did the turn out?

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