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- 1 pound chicken tenders - 1/2 cup all-purpose flour - 1/2 teaspoon paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1 cup panko breadcrumbs - 1/3 cup honey - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon lime juice - Cooking oil for frying For this recipe, I like to use simple measurements. You need one pound of chicken tenders. The flour, paprika, garlic powder, salt, and black pepper are all measured in half teaspoons. Eggs are large, and you need two of them. Use one cup of panko breadcrumbs for that great crunch. For the sauce, I recommend using one-third cup of honey, one-fourth cup of Sriracha sauce, two tablespoons of soy sauce, and one tablespoon of lime juice. Finally, you'll need cooking oil for frying. If you don't have chicken tenders, you can use chicken breasts cut into strips. For a gluten-free option, swap all-purpose flour and panko breadcrumbs with gluten-free versions. If you dislike Sriracha, try another hot sauce, or add more honey for sweetness. For the soy sauce, a tamari or coconut aminos can work well. If you don’t have lime, lemon juice is a good substitute. First, take your chicken tenders and pat them dry. This helps the coating stick. In a medium bowl, mix together the flour, paprika, garlic powder, salt, and black pepper. This blend adds great flavor. Set this bowl aside for later. Next, grab a separate bowl and whisk the two eggs. Dip each chicken tender first in the flour mix. Then, dip it in the egg wash. Finally, coat it with panko breadcrumbs. Press gently to ensure they stick well. This process makes your chicken crispy and delicious. In a small saucepan, mix the honey, Sriracha sauce, soy sauce, and lime juice. Heat this over medium until warm. Stir it well for about 2-3 minutes. The sauce brings a sweet and spicy kick to the dish. Once ready, remove it from heat and set aside. Now it’s time to fry! Heat about 1/4 inch of cooking oil in a large skillet over medium-high heat. Once hot, add the chicken tenders in batches. Don't crowd the pan, or they won’t cook evenly. Fry each side for 3-4 minutes until golden brown. Check that the chicken reaches an internal temperature of 165°F. After frying, take the chicken out and place it on paper towels. This helps drain any extra oil. While still hot, drizzle some of the Sriracha honey sauce over the tenders. This adds flavor right from the start. Plate your chicken tenders nicely. Serve them with the rest of the Sriracha honey sauce on the side. This makes for a fun dipping experience. You can pair them with rice or veggies for a complete meal. Enjoy your tasty creation! To get that nice, crunchy coating, start with dry chicken. Pat the tenders with paper towels to remove moisture. Use panko breadcrumbs for a crispier texture. Press the breadcrumbs onto the chicken firmly. This helps them stick better. Fry in hot oil for the best crunch. Keep the oil at 350°F for a golden finish. Sriracha brings heat, but you can control it. For a milder dish, use less Sriracha. Mixing honey with more soy sauce also tones down the spice. If you love heat, add more Sriracha or sprinkle red pepper flakes. Taste the sauce before pouring it on to find your perfect balance. Choose oils with high smoke points for frying. Canola or peanut oil works great here. They fry the chicken evenly and keep it crispy. Avoid olive oil, as it burns at lower temperatures. Always heat the oil before adding the chicken to ensure a good fry. {{image_2}} You can make baked Sriracha honey chicken tenders for a lighter meal. Preheat your oven to 400°F. Instead of frying, place the coated chicken on a baking sheet. Spray the tenders lightly with cooking oil. Bake for 20-25 minutes, flipping halfway through. This method gives you crispy, tasty tenders without the extra oil. Want a gluten-free option? Substitute all-purpose flour and panko breadcrumbs with gluten-free versions. Use gluten-free flour blends and gluten-free breadcrumbs. Follow the same steps in the recipe. These tenders will still be crispy and flavorful. You won’t miss the gluten at all! Feel free to add some extra flavors! You can mix in sesame seeds or chopped green onions into the panko. This adds crunch and a fresh taste. If you want more heat, add extra Sriracha to the sauce. For a sweet twist, mix in a little orange juice or zest. These changes make your chicken tenders even more exciting! To store leftover Sriracha honey chicken tenders, let them cool first. Place them in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, freeze them instead. To reheat the chicken tenders, use the oven for the best results. Preheat your oven to 375°F. Place the tenders on a baking sheet. Bake for about 10-15 minutes until they are hot and crispy again. You can also use a microwave, but the texture may not be as good. To freeze chicken tenders, first let them cool completely. Then, wrap them tightly in plastic wrap or use a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. Sriracha honey chicken tenders can last 3 to 4 days in the fridge. Store them in an airtight container. If you want to keep them longer, freeze them. They can last up to 3 months in the freezer. Just make sure to thaw them in the fridge before reheating. Yes, you can use chicken breasts! Just cut them into strips to match the size of tenders. This will help them cook evenly. The texture will be slightly different, but the flavor will still be great. These chicken tenders pair well with several sides. Here are some ideas: - Rice: Steamed white or brown rice works well. - Salad: A fresh garden salad adds crunch. - Veggies: Serve with roasted or sautéed vegetables. - Fries: Crispy fries or sweet potato fries are a tasty option. To spice up the Sriracha honey sauce, you can: - Add more Sriracha: Simply increase the amount you use. - Include red pepper flakes: Sprinkle in some flakes for extra heat. - Mix in hot sauce: Use a different hot sauce if you want more flavor. Adjust to your taste, and enjoy the heat! In this article, we explored the essential ingredients for Sriracha Honey Chicken Tenders and their measurements. We detailed step-by-step instructions to prepare, fry, and glaze the chicken. You learned tips for a crispy coating and how to adjust spice levels. We also covered storage options and variations like gluten-free and baked versions. With these tools, you can create a delicious dish that fits your taste. Enjoy cooking and sharing this tasty treat!

Sriracha Honey Chicken Tenders

Savor the flavor of Sriracha Honey Chicken Tenders with this easy and delicious recipe! Perfectly crispy on the outside and coated in a sweet and spicy glaze, these tenders are a must-try for your next meal. In just 30 minutes, you can whip up a batch that’s sure to impress friends and family. Click through to discover the full recipe and bring this mouthwatering dish to your table tonight!
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Ingredients
  

1 pound chicken tenders

1/2 cup all-purpose flour

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1 cup panko breadcrumbs

1/3 cup honey

1/4 cup Sriracha sauce

2 tablespoons soy sauce

1 tablespoon lime juice

Cooking oil for frying

Instructions
 

Prepare the Chicken Tenders: In a medium bowl, mix the flour, paprika, garlic powder, salt, and black pepper together. Set aside.

    Coat the Chicken: In a separate bowl, whisk the eggs. Dip each chicken tender first into the flour mixture, then into the eggs, and finally coat with panko breadcrumbs, pressing lightly to adhere.

      Make the Sauce: In a small saucepan over medium heat, combine honey, Sriracha sauce, soy sauce, and lime juice. Stir until everything is well mixed, heating for about 2-3 minutes until warm. Remove from heat and set aside.

        Fry the Chicken Tenders: In a large skillet, heat about 1/4 inch of cooking oil over medium-high heat. Once hot, carefully add the chicken tenders in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

          Drain and Glaze: Remove the chicken from the skillet and place on paper towels to drain excess oil. Drizzle some of the Sriracha honey sauce over the tenders while still hot.

            Serve: Plate the chicken tenders and serve with the remaining Sriracha honey sauce on the side for dipping.

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