Ginger Honey Garlic Chicken Tenders

Holly Gravatar


  • 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
  • SAUCE:
  • 1/2 cup Gunslinger's Hot Honey Mustard BBQ Sauce
  • 4 tablespoons soy sauce
  • 4 large garlic cloves, crushed
  • 1 tablespoon finely diced ginger
  • 1/2 teaspoon chili flakes
  • 1/3 cup water


  • Preheat oil to 375 degrees F.


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


  • 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.
  • 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.
  • Fry chicken in small batches until crispy and cooked through,  about 5-6 minutes.   Drain on paper towels.
  • Place cooked chicken in a large bowl, pour the warm sauce over and toss well to coat.
  • Top with green onions if desired and serve immediately.

NOTE:  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.