Sriracha Honey Chicken Tenders Flavorful and Easy Recipe

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For the main dish, you need: - 1 lb chicken tenders - 1/2 cup all-purpose flour - 2 large eggs - 3/4 cup breadcrumbs (panko for extra crunch) These ingredients form the base of the dish. The chicken tenders provide the protein, while flour, eggs, and breadcrumbs create a crunchy coat. To flavor the chicken, gather: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper These seasonings add depth to the chicken. They enhance flavor without overpowering the dish. To make your dish pop, consider: - 1/4 cup honey - 3 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Fresh lime wedges - Sesame seeds for a sprinkle These garnishes add texture and flavor. They also make your plate look inviting. Drizzling some extra sauce on top gives a lovely finish. Serve with a side of crispy coleslaw for a refreshing crunch. Start by gathering your bowls. In one bowl, mix 1/2 cup of flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This mix adds great flavor. In a second bowl, whisk 2 large eggs until they are smooth. In the last bowl, pour in 3/4 cup of breadcrumbs. I like using panko for extra crunch. Set these bowls up in a row. This way, you can coat the chicken easily. Take a chicken tender and dip it into the flour mix. Make sure it is well covered. Shake off any extra flour. Next, dip the chicken into the egg mix, letting the excess drip off. Finally, coat it in the breadcrumbs. Press down gently to help the crumbs stick. Place the coated chicken tenders on a plate. Repeat this process with all the chicken tenders. In a small bowl, combine 1/4 cup honey, 3 tablespoons Sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Whisk them together until smooth. This sauce will add a sweet and spicy kick to your chicken. Set aside a few tablespoons. You’ll use this for drizzling later. Heat cooking oil in a large skillet over medium heat. The oil should be hot but not smoking. Add the coated chicken tenders in batches. Don’t overcrowd the pan; this helps them cook evenly. Fry each side for about 4-5 minutes until they turn golden brown. Check if they are done by ensuring the inside reaches 165°F. Once cooked, remove them from the skillet and let them rest. Place the cooked chicken tenders in a large mixing bowl. Pour the Sriracha honey sauce over them. Toss gently until every tender is coated well. Serve the chicken on a plate. Drizzle with the reserved sauce for extra flavor. Enjoy your meal with some fresh lime wedges and crunchy coleslaw on the side. To get that perfect crunch on your chicken tenders, use panko breadcrumbs. They provide a light and crispy texture. Make sure to coat the chicken well in flour and eggs. This helps the breadcrumbs stick better. Fry the tenders in hot oil. This keeps them crispy. Avoid overcrowding the pan. Fry in batches to ensure even cooking. If you need to change ingredients, you can use cornstarch instead of flour. It gives a nice crisp too. For a gluten-free option, use gluten-free breadcrumbs. If you want less heat, swap Sriracha for a mild hot sauce. Honey can be replaced with maple syrup for a different flavor. To lower the spice, use less Sriracha in the sauce. You can add more honey to balance the heat. If you love spice, add extra Sriracha to the sauce. Another option is to sprinkle red pepper flakes over the chicken. This lets everyone control their spice level. {{image_2}} Oven-baked chicken tenders are a great option. Preheat your oven to 425°F. Line a baking sheet with parchment paper. Prepare the chicken as usual. After coating, place the tenders on the sheet. Bake for 20-25 minutes, flipping halfway. This method gives you crispy tenders with less oil. Using an air fryer makes these tenders even healthier. Set your air fryer to 400°F. Arrange the chicken tenders in a single layer. Cook for about 10-12 minutes, turning halfway through. The result is juicy and crunchy chicken with less fat. For a gluten-free version, swap out the regular flour and breadcrumbs. Use almond flour or a gluten-free blend instead. Check labels for the Sriracha and soy sauce. Many brands offer gluten-free options. This way, you can enjoy the same tasty chicken without gluten. After making Sriracha Honey Chicken Tenders, let them cool to room temperature. Place leftovers in an airtight container. This keeps them fresh and tasty. If you have lots, divide them into smaller portions. This makes it easy to heat just what you need later. To reheat, preheat your oven to 375°F. Place the chicken tenders on a baking sheet. Heat for about 10-15 minutes. This helps them stay crispy. You can also use the microwave. Just cover them with a damp paper towel and heat for 1-2 minutes. These chicken tenders last about 3-4 days in the fridge. Make sure they stay in an airtight container. If you notice any strange smells or changes in texture, it’s best to toss them out. Always prioritize food safety! Yes, you can use chicken breasts. Cut them into strips. This gives you similar size pieces. You may need to adjust cooking time. Make sure they reach 165°F inside. Many dips work great with these tenders. Here are some tasty options: - Ranch dressing - Blue cheese dressing - Sweet chili sauce - Creamy garlic dip These dips add more flavor and contrast to the chicken. To spice up the sauce, add more Sriracha. A teaspoon or two can do the trick. You can also mix in crushed red pepper flakes. If you like heat, try fresh chopped jalapeños. Yes, you can make these tenders ahead. Cook them, then let them cool. Store in the fridge for up to two days. When you're ready, reheat in an oven for crispiness. Enjoy them warm! In this post, I shared how to make tasty Sriracha honey chicken tenders. You learned about the main ingredients, easy steps for cooking, and tips for the best results. I also covered fun variations and how to store leftovers. Now, you can enjoy this dish in many ways! Don't be afraid to try new ideas or adjust the spice. Happy cooking!

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If you’re craving a dish that bursts with flavor, you’ve found it! My Sriracha Honey Chicken Tenders are simple yet delicious. With the perfect sweet and spicy blend, they make for a quick meal or a fun snack. In this easy recipe, I’ll guide you through each step, from prepping your ingredients to serving up crispy tenders. Let’s dive in and bring some heat to your kitchen!

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Ingredients

Main Ingredients for Sriracha Honey Chicken Tenders

For the main dish, you need:

– 1 lb chicken tenders

– 1/2 cup all-purpose flour

– 2 large eggs

– 3/4 cup breadcrumbs (panko for extra crunch)

These ingredients form the base of the dish. The chicken tenders provide the protein, while flour, eggs, and breadcrumbs create a crunchy coat.

Seasoning and Breading Components

To flavor the chicken, gather:

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

These seasonings add depth to the chicken. They enhance flavor without overpowering the dish.

Optional Garnishes and Serving Suggestions

To make your dish pop, consider:

– 1/4 cup honey

– 3 tablespoons Sriracha sauce

– 1 tablespoon soy sauce

– 1 teaspoon sesame oil

– Fresh lime wedges

– Sesame seeds for a sprinkle

These garnishes add texture and flavor. They also make your plate look inviting. Drizzling some extra sauce on top gives a lovely finish. Serve with a side of crispy coleslaw for a refreshing crunch.

Step-by-Step Instructions

Preparing the Breading Station

Start by gathering your bowls. In one bowl, mix 1/2 cup of flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This mix adds great flavor. In a second bowl, whisk 2 large eggs until they are smooth. In the last bowl, pour in 3/4 cup of breadcrumbs. I like using panko for extra crunch. Set these bowls up in a row. This way, you can coat the chicken easily.

Coating the Chicken Tenders

Take a chicken tender and dip it into the flour mix. Make sure it is well covered. Shake off any extra flour. Next, dip the chicken into the egg mix, letting the excess drip off. Finally, coat it in the breadcrumbs. Press down gently to help the crumbs stick. Place the coated chicken tenders on a plate. Repeat this process with all the chicken tenders.

Making the Sriracha Honey Sauce

In a small bowl, combine 1/4 cup honey, 3 tablespoons Sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Whisk them together until smooth. This sauce will add a sweet and spicy kick to your chicken. Set aside a few tablespoons. You’ll use this for drizzling later.

Frying the Chicken Tenders

Heat cooking oil in a large skillet over medium heat. The oil should be hot but not smoking. Add the coated chicken tenders in batches. Don’t overcrowd the pan; this helps them cook evenly. Fry each side for about 4-5 minutes until they turn golden brown. Check if they are done by ensuring the inside reaches 165°F. Once cooked, remove them from the skillet and let them rest.

Tossing in the Sauce and Serving

Place the cooked chicken tenders in a large mixing bowl. Pour the Sriracha honey sauce over them. Toss gently until every tender is coated well. Serve the chicken on a plate. Drizzle with the reserved sauce for extra flavor. Enjoy your meal with some fresh lime wedges and crunchy coleslaw on the side.

Tips & Tricks

Achieving the Perfect Crunch

To get that perfect crunch on your chicken tenders, use panko breadcrumbs. They provide a light and crispy texture. Make sure to coat the chicken well in flour and eggs. This helps the breadcrumbs stick better. Fry the tenders in hot oil. This keeps them crispy. Avoid overcrowding the pan. Fry in batches to ensure even cooking.

Substitutions for Ingredients

If you need to change ingredients, you can use cornstarch instead of flour. It gives a nice crisp too. For a gluten-free option, use gluten-free breadcrumbs. If you want less heat, swap Sriracha for a mild hot sauce. Honey can be replaced with maple syrup for a different flavor.

How to Adjust Spice Levels

To lower the spice, use less Sriracha in the sauce. You can add more honey to balance the heat. If you love spice, add extra Sriracha to the sauce. Another option is to sprinkle red pepper flakes over the chicken. This lets everyone control their spice level.

Variations

Oven-Baked Sriracha Honey Chicken Tenders

Oven-baked chicken tenders are a great option. Preheat your oven to 425°F. Line a baking sheet with parchment paper. Prepare the chicken as usual. After coating, place the tenders on the sheet. Bake for 20-25 minutes, flipping halfway. This method gives you crispy tenders with less oil.

Air Fryer Version for Healthier Option

Using an air fryer makes these tenders even healthier. Set your air fryer to 400°F. Arrange the chicken tenders in a single layer. Cook for about 10-12 minutes, turning halfway through. The result is juicy and crunchy chicken with less fat.

Gluten-Free Adaptation

For a gluten-free version, swap out the regular flour and breadcrumbs. Use almond flour or a gluten-free blend instead. Check labels for the Sriracha and soy sauce. Many brands offer gluten-free options. This way, you can enjoy the same tasty chicken without gluten.

Storage Info

Proper Storage Techniques for Leftovers

After making Sriracha Honey Chicken Tenders, let them cool to room temperature. Place leftovers in an airtight container. This keeps them fresh and tasty. If you have lots, divide them into smaller portions. This makes it easy to heat just what you need later.

Reheating Instructions

To reheat, preheat your oven to 375°F. Place the chicken tenders on a baking sheet. Heat for about 10-15 minutes. This helps them stay crispy. You can also use the microwave. Just cover them with a damp paper towel and heat for 1-2 minutes.

How Long Do They Last in the Fridge?

These chicken tenders last about 3-4 days in the fridge. Make sure they stay in an airtight container. If you notice any strange smells or changes in texture, it’s best to toss them out. Always prioritize food safety!

FAQs

Can I use chicken breasts instead of tenders?

Yes, you can use chicken breasts. Cut them into strips. This gives you similar size pieces. You may need to adjust cooking time. Make sure they reach 165°F inside.

What dips pair well with Sriracha Honey Chicken Tenders?

Many dips work great with these tenders. Here are some tasty options:

– Ranch dressing

– Blue cheese dressing

– Sweet chili sauce

– Creamy garlic dip

These dips add more flavor and contrast to the chicken.

How can I make the sauce spicier?

To spice up the sauce, add more Sriracha. A teaspoon or two can do the trick. You can also mix in crushed red pepper flakes. If you like heat, try fresh chopped jalapeños.

Can these be made ahead of time?

Yes, you can make these tenders ahead. Cook them, then let them cool. Store in the fridge for up to two days. When you’re ready, reheat in an oven for crispiness. Enjoy them warm!

In this post, I shared how to make tasty Sriracha honey chicken tenders. You learned about the main ingredients, easy steps for cooking, and tips for the best results. I also covered fun variations and how to store leftovers.

Now, you can enjoy this dish in many ways! Don’t be afraid to try new ideas or adjust the spice. Happy cooking!

For the main dish, you need: - 1 lb chicken tenders - 1/2 cup all-purpose flour - 2 large eggs - 3/4 cup breadcrumbs (panko for extra crunch) These ingredients form the base of the dish. The chicken tenders provide the protein, while flour, eggs, and breadcrumbs create a crunchy coat. To flavor the chicken, gather: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper These seasonings add depth to the chicken. They enhance flavor without overpowering the dish. To make your dish pop, consider: - 1/4 cup honey - 3 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Fresh lime wedges - Sesame seeds for a sprinkle These garnishes add texture and flavor. They also make your plate look inviting. Drizzling some extra sauce on top gives a lovely finish. Serve with a side of crispy coleslaw for a refreshing crunch. Start by gathering your bowls. In one bowl, mix 1/2 cup of flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This mix adds great flavor. In a second bowl, whisk 2 large eggs until they are smooth. In the last bowl, pour in 3/4 cup of breadcrumbs. I like using panko for extra crunch. Set these bowls up in a row. This way, you can coat the chicken easily. Take a chicken tender and dip it into the flour mix. Make sure it is well covered. Shake off any extra flour. Next, dip the chicken into the egg mix, letting the excess drip off. Finally, coat it in the breadcrumbs. Press down gently to help the crumbs stick. Place the coated chicken tenders on a plate. Repeat this process with all the chicken tenders. In a small bowl, combine 1/4 cup honey, 3 tablespoons Sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Whisk them together until smooth. This sauce will add a sweet and spicy kick to your chicken. Set aside a few tablespoons. You’ll use this for drizzling later. Heat cooking oil in a large skillet over medium heat. The oil should be hot but not smoking. Add the coated chicken tenders in batches. Don’t overcrowd the pan; this helps them cook evenly. Fry each side for about 4-5 minutes until they turn golden brown. Check if they are done by ensuring the inside reaches 165°F. Once cooked, remove them from the skillet and let them rest. Place the cooked chicken tenders in a large mixing bowl. Pour the Sriracha honey sauce over them. Toss gently until every tender is coated well. Serve the chicken on a plate. Drizzle with the reserved sauce for extra flavor. Enjoy your meal with some fresh lime wedges and crunchy coleslaw on the side. To get that perfect crunch on your chicken tenders, use panko breadcrumbs. They provide a light and crispy texture. Make sure to coat the chicken well in flour and eggs. This helps the breadcrumbs stick better. Fry the tenders in hot oil. This keeps them crispy. Avoid overcrowding the pan. Fry in batches to ensure even cooking. If you need to change ingredients, you can use cornstarch instead of flour. It gives a nice crisp too. For a gluten-free option, use gluten-free breadcrumbs. If you want less heat, swap Sriracha for a mild hot sauce. Honey can be replaced with maple syrup for a different flavor. To lower the spice, use less Sriracha in the sauce. You can add more honey to balance the heat. If you love spice, add extra Sriracha to the sauce. Another option is to sprinkle red pepper flakes over the chicken. This lets everyone control their spice level. {{image_2}} Oven-baked chicken tenders are a great option. Preheat your oven to 425°F. Line a baking sheet with parchment paper. Prepare the chicken as usual. After coating, place the tenders on the sheet. Bake for 20-25 minutes, flipping halfway. This method gives you crispy tenders with less oil. Using an air fryer makes these tenders even healthier. Set your air fryer to 400°F. Arrange the chicken tenders in a single layer. Cook for about 10-12 minutes, turning halfway through. The result is juicy and crunchy chicken with less fat. For a gluten-free version, swap out the regular flour and breadcrumbs. Use almond flour or a gluten-free blend instead. Check labels for the Sriracha and soy sauce. Many brands offer gluten-free options. This way, you can enjoy the same tasty chicken without gluten. After making Sriracha Honey Chicken Tenders, let them cool to room temperature. Place leftovers in an airtight container. This keeps them fresh and tasty. If you have lots, divide them into smaller portions. This makes it easy to heat just what you need later. To reheat, preheat your oven to 375°F. Place the chicken tenders on a baking sheet. Heat for about 10-15 minutes. This helps them stay crispy. You can also use the microwave. Just cover them with a damp paper towel and heat for 1-2 minutes. These chicken tenders last about 3-4 days in the fridge. Make sure they stay in an airtight container. If you notice any strange smells or changes in texture, it’s best to toss them out. Always prioritize food safety! Yes, you can use chicken breasts. Cut them into strips. This gives you similar size pieces. You may need to adjust cooking time. Make sure they reach 165°F inside. Many dips work great with these tenders. Here are some tasty options: - Ranch dressing - Blue cheese dressing - Sweet chili sauce - Creamy garlic dip These dips add more flavor and contrast to the chicken. To spice up the sauce, add more Sriracha. A teaspoon or two can do the trick. You can also mix in crushed red pepper flakes. If you like heat, try fresh chopped jalapeños. Yes, you can make these tenders ahead. Cook them, then let them cool. Store in the fridge for up to two days. When you're ready, reheat in an oven for crispiness. Enjoy them warm! In this post, I shared how to make tasty Sriracha honey chicken tenders. You learned about the main ingredients, easy steps for cooking, and tips for the best results. I also covered fun variations and how to store leftovers. Now, you can enjoy this dish in many ways! Don't be afraid to try new ideas or adjust the spice. Happy cooking!

Sriracha Honey Chicken Tenders

Delight your taste buds with Sriracha Honey Chicken Tenders, the perfect blend of sweet and spicy! This easy recipe features crispy chicken coated in a flavorful Sriracha honey sauce that will have everyone coming back for more. With simple ingredients and quick cooking time, you can serve this delicious dish in just 30 minutes. Click through to discover the full recipe and elevate your mealtime with this irresistible treat!
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Ingredients
  

1 lb chicken tenders

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

3/4 cup breadcrumbs (panko for extra crunch)

1/4 cup honey

3 tablespoons Sriracha sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

Cooking oil for frying

Instructions
 

Prepare the Breading Station: In a shallow bowl, mix together flour, garlic powder, onion powder, salt, and pepper. In a second bowl, whisk the eggs. In a third bowl, add breadcrumbs.

    Coat the Chicken: Take each chicken tender, dip it into the seasoned flour, ensuring it is well coated. Shake off any excess flour. Next, dip the floured chicken into the egg mixture, and finally, coat it with breadcrumbs. Set aside on a plate.

      Make the Sriracha Honey Sauce: In a small bowl, whisk together the honey, Sriracha, soy sauce, and sesame oil until fully combined. Set aside a few tablespoons of this sauce for drizzling later.

        Fry the Chicken Tenders: Heat oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken tenders in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).

          Toss in the Sauce: Once the chicken is cooked, remove it from the skillet and transfer to a large mixing bowl. Pour the Sriracha honey sauce over the chicken tenders and toss until they are evenly coated.

            Serve: Plate the chicken tenders and drizzle with the reserved sauce for extra flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the chicken tenders on a wooden board with fresh lime wedges and a sprinkle of sesame seeds. Accompany with a side of crispy coleslaw for a refreshing crunch. Enjoy!

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