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Prepare the chicken tenders by patting them thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness.

Set up a breading station. In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a second shallow dish, whisk the large eggs. In a third shallow dish, place the panko breadcrumbs.

Dredge each chicken tender: first, coat in the seasoned flour, shaking off excess. Next, dip into the beaten eggs, allowing excess to drip off. Finally, press firmly into the panko breadcrumbs to ensure a full and even coating. Place breaded tenders on a clean plate or wire rack.

Prepare the honey garlic sauce: In a small saucepan, whisk together the honey, low sodium soy sauce, rice vinegar, and minced garlic. In a separate small bowl, dissolve the cornstarch in the water to create a slurry. Add the cornstarch slurry to the saucepan.

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle vigorously when dropped in.

Carefully add the breaded chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry in batches for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove cooked tenders and place them on a wire rack set over a baking sheet to drain excess oil.

While the chicken fries, bring the honey garlic sauce to a simmer over medium heat, stirring constantly, until it thickens to a glaze-like consistency, about 2-3 minutes. Remove from heat.

Once all chicken tenders are cooked, transfer them to a large bowl. Pour the warm honey garlic sauce over the tenders and toss gently until each piece is evenly coated. Serve immediately.


Prepare the chicken tenders by patting them thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness.

Set up a breading station. In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a second shallow dish, whisk the large eggs. In a third shallow dish, place the panko breadcrumbs.

Dredge each chicken tender: first, coat in the seasoned flour, shaking off excess. Next, dip into the beaten eggs, allowing excess to drip off. Finally, press firmly into the panko breadcrumbs to ensure a full and even coating. Place breaded tenders on a clean plate or wire rack.

Prepare the honey garlic sauce: In a small saucepan, whisk together the honey, low sodium soy sauce, rice vinegar, and minced garlic. In a separate small bowl, dissolve the cornstarch in the water to create a slurry. Add the cornstarch slurry to the saucepan.

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle vigorously when dropped in.

Carefully add the breaded chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry in batches for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove cooked tenders and place them on a wire rack set over a baking sheet to drain excess oil.

While the chicken fries, bring the honey garlic sauce to a simmer over medium heat, stirring constantly, until it thickens to a glaze-like consistency, about 2-3 minutes. Remove from heat.

Once all chicken tenders are cooked, transfer them to a large bowl. Pour the warm honey garlic sauce over the tenders and toss gently until each piece is evenly coated. Serve immediately.
