How To Make Crispy Sweet & Spicy Fried Chicken Tenders

Ingredients

• 1 lb Chicken Tenders (skinless, boneless strips)
• 1 Tbsp Salt (kosher salt preferred)
• 1 Tbsp White Vinegar (distilled)
• 2 cups Water (room temperature, for brine)
• 2 cups All-Purpose Flour (sifted; 1 cup for coating, 1 cup extra)
• 0.5 cup Cornstarch (helps create extra crispness)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1.5 tsp Paprika (smoked paprika optional; split between coating and sauce)
• 1 tsp Dried Oregano
• 1 Egg (large, room temperature)
• 2 Tbsp Water (for egg wash)
• 4 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 2 Tbsp Unsalted Butter (cut into pieces)
• 2 Tbsp Hot Sauce (Frank's RedHot or similar)
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Lemon Juice (freshly squeezed from half a lemon)
• 1 Tbsp Honey
• 1 Tbsp Maple Syrup

Instructions

1. Brine the Chicken

   Combine 2 cups water, 1 tbsp salt, and 1 tbsp white vinegar in a bowl. Submerge the chicken tenders, stir, and let sit for 10 minutes.

   Time: PT10M

2. Prepare the Dry Coating

   In a large mixing bowl whisk together 1 cup all‑purpose flour, ½ cup cornstarch, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp dried oregano.

   Time: PT5M

3. Make the Egg Wash

   In a small bowl whisk 1 large egg with 2 tbsp water until smooth.

   Time: PT2M

4. Double‑Coat the Chicken

   Pat the brined chicken dry, lightly season with a pinch of salt and pepper. Dredge each piece in the dry coating, dip into the egg wash, then coat again in the dry mixture. Place coated pieces on a rack.

   Time: PT8M

5. Heat Oil for First Fry

   Fill the deep skillet with enough vegetable oil to reach 2‑3 inches deep. Heat to 325°F (163°C).

   Time: PT5M

   Temperature: 325°F

6. First Fry (Par‑Fry)

   Carefully lower the coated tenders into the oil and fry for 3 minutes, until lightly golden. Remove and drain on paper towels.

   Time: PT3M

   Temperature: 325°F

7. Prepare Hot‑Honey Sauce

   While the chicken rests, melt 2 tbsp butter in a saucepan over medium heat. Stir in 2 tbsp hot sauce, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, 1 tbsp honey, 1 tbsp maple syrup, and a pinch of paprika. Whisk until smooth and slightly thickened.

   Time: PT5M

8. Heat Oil for Second Fry

   Increase the oil temperature to 375°F (191°C).

   Time: PT3M

   Temperature: 375°F

9. Second Fry (Finish)

   Fry the partially cooked tenders for an additional 2 minutes, until deep golden and the interior reaches 165°F (74°C). Remove and drain.

   Time: PT2M

   Temperature: 375°F

10. Toss in Sauce

    Place the hot fried tenders in a large bowl, pour the hot‑honey sauce over them, and toss gently to coat evenly.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

0g

Ingredient Substitutions

• Instead of Chicken Tenders: Chicken breast cut into strips
• Instead of Salt: Table salt (use ½ tsp)
• Instead of White Vinegar: Apple cider vinegar
• Instead of All-Purpose Flour: Bread flour
• Instead of Cornstarch: Potato starch
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
• Instead of Paprika: Cayenne pepper (use less)
• Instead of Dried Oregano: Italian seasoning
• Instead of Egg: Egg substitute (¼ cup)
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Unsalted Butter: Margarine
• Instead of Hot Sauce: Sriracha (use 1 Tbsp)
• Instead of Worcestershire Sauce: Soy sauce (½ Tbsp)
• Instead of Lemon Juice: Lime juice
• Instead of Honey: Agave nectar
• Instead of Maple Syrup: Honey (extra)

Equipment Needed

• Large Mixing Bowl
• Small Bowl
• Whisk
• Deep Skillet or Dutch Oven
• Thermometer
• Tongs
• Saucepan
• Wire Rack (optional)

Critical Steps — Do Not Skip

• Brining the chicken to keep it juicy
• Double‑coating the chicken for extra crunch
• Maintaining correct oil temperatures (325°F then 375°F)
• Second fry to finish cooking without soggy coating
• Tossing the hot tenders in the sauce right before serving

Chef Tips from the Video

• Cornstarch in the coating creates a lighter, crispier crust than flour alone.
• Use a wire rack after each fry to keep the coating from steaming.
• A splash of lemon juice brightens the hot‑honey sauce and balances the heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a hot oven (350°F) to regain crispness.

Freezer: Coated raw chicken can be frozen for up to 2 months. Fry from frozen, adding an extra minute to each fry.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Brine the chicken up to 4 hours ahead and keep refrigerated.
• Coated chicken can be frozen on a tray, then transferred to a zip‑top bag for later frying.
• The hot‑honey sauce can be made up to 24 hours in advance and reheated gently.

Frequently Asked Questions