These Ginger Honey Garlic Chicken Tenders are easy to make from scratch, and a huge family favorite! File this with your best chicken tender recipes because they are an instant hit!

chicken tender with honey, garlic and ginger

The Best of Chicken Tenders Recipes is Born

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 finger.  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 Double Crunch Honey Garlic Chicken over at Rock Recipes before and thought it would be delicious (in fact, Barry has an amazing Honey Garlic Crunch Pork Chop Recipe you must check out while you’re there too)!

So I combined our favorite Ginger Honey Garlic Sauce and our favorite chicken tender recipe and it worked brilliantly. This is one of the best chicken tender recipes I’ve created and I know it will quickly become a family favorite!

How to Make this Easy Chicken Tenders Recipe

Tender filets of chicken are double dipped in an easy Panko flour mixture, fried 5-6 minutes until crisp, and then tossed in a delicious homemade honey garlic sauce.

I know we’ve always been told not to double dip but you’re definitely going to want to make an exception in this case! The tender chicken filets in this recipe are double dipped in a seasoned flour and Panko crumb base. The chicken tenders are then fried to perfection and tossed in that glorious ginger honey garlic sauce. The magic to this chicken tender recipe is definitely in the sauce.

Honey Garlic Chicken Tenders on plate

The Ginger-Spiked Sauce

Homemade honey garlic sauce is really easy to make and tastes so much better than store bought! What really makes this chicken tender recipe stand out is the sauce and the addition of freshly grated ginger. It adds a warm spice and delicious flavor that really makes this sauce irresistible. If you’ve never bought fresh ginger, it’s really inexpensive and adds such amazing flavor to any recipe.

I buy a knob of ginger and use what I need and store the remainder in the freezer.  When a recipe calls for fresh ginger, I take it right out of the freezer and grate it on a cheese grater right from frozen to use in recipes (and I don’t bother to peel it first).

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

The result is a crunchy, sweet, sticky and totally irresistible chicken tender! Be sure to add this to your collection of chicken tender recipes, you won’t regret it.


More Chicken Tender Recipes You’ll Love

plated chicken tenders and sauce to make Ginger Honey Garlic Chicken Tenders
4.88 from 57 votes↑ Click stars to rate now!
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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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
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  • pounds boneless skinless chicken breasts , sliced into strips
  • 2 cups all-purpose flour
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 3 large eggs
  • 3 tablespoons water
  • 1 ½ tablespoons vegetable oil
  • vegetable oil for frying

Honey Garlic Sauce (optional)

  • ½ cup honey
  • ¼ cup soy sauce
  • 4 cloves garlic minced
  • 1 tablespoon ginger finely diced
  • ½ teaspoon chili flakes
  • cup water


To Make The Sauce

  • If preparing the sauce, combine the ingredients in a small saucepan. Bring to a boil over medium-high heat, reduce to medium-low, and simmer for 15-20 minutes. Remove from heat and allow the sauce to cool.

To Make The Chicken Tenders

  • In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoons of water, and 1 ½ tablespoons oil.
  • Working with half of the flour mixture at a time (see note below) 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 continue until all chicken is coated.
  • 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.
  • Serve with the honey garlic sauce or your favorite dips.



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.
Nutrition information provided is an estimate and includes 10% oil absorption. Nutriton does not include optional sauce.
4.88 from 57 votes

Nutrition Information

Calories: 492 | Carbohydrates: 36g | Protein: 32g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 399mg | Potassium: 525mg | Fiber: 2g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

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
Chicken seasoning adapted from allrecipes, sauce adapted from Honey Garlic Wings.  Recipe & double dipping inspired by Rock Recipes Double Crunch Honey Garlic Chicken!!
Ginger Honey Garlic Chicken Tenders with text
L Pin Ginger Honey Garlic Chicken Tenders stacked with writting



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Do you have a version that is baked instead of fryed? Absolutely loved in our house but want a healthier version.4 stars

  2. I have a question regarding the nutrition information… Is it based on 1 chicken tender or all 6 tenders? Thanks!

  3. Greetings from cold South Africa, Holly!! Just wanted to let you know that this recipe is a KEEPER! I made this for Sunday lunch yesterday when my parents came to visit. My father is a fussy eater but boy oh boy did he LOVE this!! He went back for seconds and even asked for a doggy bag! I was so thrilled. Am looking forward to using them as guinea pigs again next Sunday when I try your ‘Slow Cooker Salisbury Steak’.5 stars

  4. Oh my, these are on my to cook list, thank you for the recipe. I will return and post a review after I make these (I am certain this will rate 10 stars) ;)

  5. Made this last night.  I divided the flour and egg into four separate containers (2 each) and went from one to the other – less messy and the flour stays less gunky.  I did this an hour ahead of time and put them on a parchment lined sheet in the fridge – saves doing all the messy stuff when guest are there.4 stars

  6. Why do you say to heat oven to 375 degrees? I fried these per your instructions…confused if I missed something that goes in the oven

  7.  Often when buying fresh chicken breasts(also good for pork tenderloins!) in bulk, I  divide the meat up and keep the pieces I want to marinate and the rest just plain.  I put the pieces in a freezer bag and  the already made marinade and freeze that. Then on the day you require it for your recipe, it’s already marinated. Just thaw in the fridge and voila it’s ready for grilling, dredging etc.

  8. Made this for visiting family members in August; went down a treat! Absolutely delicious and I’m making it again tonight5 stars

  9. Loved this recipe, my kids loved this recipe. Took a little longer than anticipated due to the double dredging, and deep frying in small batches as I don’t have a fryer. 4 stars

  10. We made these a little while ago and they were absolutely AAMMAAZZIINNGG!!!!! And we are making them again right now. Just waiting for my oil to heat up. Omg these are yum

  11. Have you tried egg, flour then panko instead of mixing together? This works for me when I am making chicken katsu. Your recipe sounds delicious I will try it tonight .

  12. I was looking for a new way to serve chicken and this recipe fit the bill. I didn’t have any Panko so I used bread crumbs..but I did everything else according to the recipe. Man was this delicious! The cooking temp and time were spot on. The chicken was crispy outside and tender inside and the sauce was fantastic. I’ll be coming back for more recipes soon. Thank you Holly.

  13. Made for dinner tonight. So amazing! Doubled everything and baked half/fried half. Once I sauced it, you really couldn’t tell the difference. The only change was seasame
    seeds and not onions. So, so, so yummy!!! Can’t wait for lunch leftovers!

  14. I must say, these were really really tasty. Wished the sauce would have been a bit thicker but I can just add a touch a flour or something next time. Thanks so much for sharing! I will certainly be making these often.

  15. Just a terrific, yummy recipe. We just finished this and it got rave reviews. My garlic loving husband requested double garlic for the sauce next time. One difference, I breaded the chicken and then stuck it in the fridge for 1/2 hour. This helps the breading adhere and helps up the “crunch” factor. We did not sauce all the chicken, and plan on trying it with buffalo sauce tomorrow! Thank you!

    1. What a great tip Jennifer! Thanks so much for sharing. I am going to have to remember to stick my chicken in the fridge after breading next time!

  16. There is a Korean restaurant where I live that serves Korean fried chicken. Their boneless strips in soy garlic sauce cost about a dollar each. I made these last night and they are almost identical to the ones served at that restaurant. These are amazing! I made the mistake initially of not putting all of the sauce on the chicken when it was cooked because I did not want it to get soggy. Big mistake! It only gets better as sits. The chicken stayed crunchy and crispy even overnight in the refrigerator. I think this is my new favorite recipe. Thank you so much for sharing. I did not have fresh ginger so I used a teaspoon of ground ginger and it tasted great!