HOMEMADE HONEY GARLIC CHICKEN TANDERS
This garlic honey Ginger chicken Tender is straightforward to form from scratch, and an excellent family favorite! This File is together with your best chicken tender recipes because they're instant hits!
So I combined our favourite ginger Honey aioli and our favourite chicken tender recipe and worked brilliantly. this is often one among the simplest chicken tender recipes I've made and that i realize it will quickly become a family favorite!
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| HOMEMADE HONEY GARLIC CHICKEN TANDERS |
How to make chicken tender recipes easy Tender chicken filets are double dipped into easy-to-mix panko flour, fry 5-6 minutes until crisp, then add a delicious homemade honey aioli.
I know we're always told to not dip a double but you'll definitely want to form an exception during this case! The tender chicken filets during this recipe are double dipped in flavored flour and panko base crumbs. The tender chicken is then fried to a T and tossed within the noble garlic honey ginger sauce. The miracle for this chicken tender recipe is certainly within the sauce.
The result's tender chicken that's crisp, sweet, sticky, and totally irresistible! confirm to feature this to your chicken tender recipe collection, you will not regret it.
INGREDIENTS:
- 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 honey
- 4 tablespoons soy sauce
- 4 large garlic cloves , crushed
- 1 tablespoon finely diced ginger
- 1/2 teaspoon chili flakes
- 1/3 cup water
INSTRUCTIONS:
- Preheat oil to 375 degrees F.
Sauce
- Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes
Chicken
- 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 warm sauce over and toss well to coat.
- Top with green onions if desired and serve immediately.
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