Honey Sriracha Tenders With @DemetriusHarmon

Ingredients

• 1.5 lb Chicken Tenders (skinless, boneless strips)
• 4 Tbsp Unsalted Butter (melted)
• 2 Tbsp Sriracha Hot Sauce (Thai style)
• 3 Tbsp Honey (raw or pure)
• 1 cup All-Purpose Flour (for batter and coating)
• 0.5 cup Cornstarch (for coating, adds crispness)
• 1 Large Egg (room temperature)
• 0.5 cup Sparkling Water (very cold, creates light batter)
• 1 tsp Flaky White Sea Salt (for finishing)
• 2 qt Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Make the Honey Sriracha Glaze

   In a saucepan melt the butter over medium heat, then add the flour and cornstarch and toast for 1‑2 minutes until lightly golden. Stir in the Sriracha, then drizzle in the honey and whisk until smooth.

   Time: PT5M

   Temperature: Medium heat

2. Prepare the Wet Batter

   In a separate bowl whisk the egg, then slowly pour in the very cold sparkling water while whisking to create a light, bubbly batter.

   Time: PT3M

3. Prepare the Dry Coating

   In a shallow dish combine the all‑purpose flour and cornstarch. This will be the dry layer for the chicken.

   Time: PT2M

4. Double‑Coat the Chicken

   Dip each chicken tender into the wet batter, let excess drip off, then roll in the dry coating. Repeat the wet‑dry sequence once more so each piece has a thick, crunchy crust.

   Time: PT10M

5. Heat the Oil

   Fill the heavy‑bottomed pot with vegetable oil to a depth of about 2 inches. Heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken Tenders

   Carefully lower the coated tenders into the hot oil. Fry for 5‑6 minutes, turning once, until they are golden brown and the internal temperature reaches 165°F.

   Time: PT6M

   Temperature: 350°F

7. Drain and Season

   Remove the tenders with tongs and place on a wire rack or paper towels to drain. Sprinkle flaky white sea salt over the hot pieces.

   Time: PT2M

8. Toss in the Glaze

   Transfer the fried tenders back into the saucepan with the honey Sriracha glaze. Toss gently until each piece is fully coated.

   Time: PT2M

9. Serve

   Arrange the glazed chicken tenders on a serving plate. Serve immediately with extra glaze or a cooling dip if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

1g