Honey Sriracha Chicken Tenders

Ingredients

• 1 lb Chicken Tenders (If unavailable, strip 2 large chicken breasts into 1‑inch strips)
• 1.25 cup All-Purpose Flour (Divided: 1 cup for dry coating, 1/4 cup for wet batter)
• 0.25 cup Cornstarch (Adds extra crispness)
• 1 tsp Baking Powder (Tiny amount for lightness)
• 1 tsp Paprika (Smoky flavor)
• 1 tsp Chili Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (Freshly ground preferred)
• 1 tsp Garlic Powder
• 0.5 tsp Dried Thyme
• 1 cup Club Soda (Any carbonated water works; provides air bubbles)
• 4 tbsp Unsalted Butter (Melted)
• 3 tbsp Sriracha
• 1 tbsp Hot Sauce (Regular vinegar‑based hot sauce)
• 3 tbsp Honey
• 2 cup Vegetable Oil (For deep‑frying; use a thermometer)

Instructions

1. Prepare the chicken

   If you don't have pre‑cut tenders, trim two large chicken breasts into 1‑inch strips, then pat them completely dry with paper towels.

   Time: PT5M

2. Season and coat with dry mixture

   In a large bowl combine 1 cup AP flour, 1/4 cup cornstarch, 1 tsp baking powder, paprika, chili powder, salt, pepper, garlic powder, and thyme. Toss the chicken strips in this mixture until evenly coated.

   Time: PT5M

3. Make the club‑soda batter

   In a separate bowl whisk together 1/4 cup flour with 1 cup club soda until smooth and slightly bubbly.

   Time: PT3M

4. Prepare the honey sriracha glaze

   Melt 4 tbsp butter in a small saucepan over medium heat. Stir in 3 tbsp sriracha, 1 tbsp hot sauce, and 3 tbsp honey until fully incorporated.

   Time: PT5M

   Temperature: Medium

5. Heat oil for frying

   Fill a heavy pot with 2 cups vegetable oil and heat to 350°F (175°C) using a deep‑fry thermometer.

   Time: PT5M

   Temperature: 350°F

6. Double‑coat the chicken

   Working in batches, dip each piece first into the club‑soda batter, then roll in the dry flour mixture. For extra crunch repeat: dip again in batter and finish with a second dry roll.

   Time: PT10M

7. Fry the tenders

   Carefully lower the coated pieces into the 350°F oil. Fry 5–7 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT7M

   Temperature: 350°F

8. Drain and glaze

   Remove the tenders with a slotted spoon, place on a wire rack over paper towels to drain, then brush generously with the honey sriracha glaze.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

30 g

Fat

24 g

Fiber

1 g