Sriracha Honey Chicken Tenders

$- 1 lb chicken tenderloins - 1/2 cup all-purpose flour - 1/2 cup breadcrumbs (Panko recommended) - 1/4 cup honey - 3 tablespoons Sriracha sauce - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 large egg - 1/4 cup milk - Cooking oil for frying - Salt and pepper to taste - Garnishes (chopped green onions, sesame seeds) In this recipe, I use chicken tenderloins for a juicy bite. They cook quickly and stay tender. The all-purpose flour helps the other coatings stick well. Panko breadcrumbs give a great crunch. You can swap breadcrumbs with crushed cornflakes for a different texture. The sauce brings the dish to life. Honey adds sweetness, while Sriracha gives heat. Adjust the Sriracha to suit your taste. Garlic powder and paprika enhance the flavor, making the sauce rich and delicious. For the other ingredients, I use one egg and some milk. They help create a nice batter. Cooking oil is key for frying. It makes the chicken crispy without absorbing too much grease. Season with salt and pepper to bring out the flavors. Finally, I love garnishing with green onions and sesame seeds. They add color and a little crunch. {{ingredient_image_1}} First, pat the chicken tenderloins dry with paper towels. This helps the seasoning stick. Then, season the chicken with salt, pepper, garlic powder, and paprika. Mix it well to coat every piece. After seasoning, set the chicken aside on a plate. This allows the flavors to soak in. Next, set up your breading station. Use three bowls. In one, place the flour. In the second bowl, whisk together the egg and milk. In the last bowl, add the breadcrumbs. Now, take each chicken tender. First, coat it in flour, shaking off the extra. Then, dip it in the egg mixture. Finally, roll it in the breadcrumbs, covering it well. Now, heat about half an inch of cooking oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken tenders in batches. Avoid overcrowding the pan. Fry each tender for four to five minutes on each side. Cook until they are golden brown and fully cooked through. While the chicken cooks, prepare the sauce. In a small bowl, combine honey and Sriracha sauce. Mix it well until smooth. Once the chicken tenders are done, take them out of the skillet. Place them on a paper towel-lined plate to absorb extra oil. Drizzle the Sriracha-honey sauce over the hot chicken tenders. For a final touch, add chopped green onions and sesame seeds on top if you like. This adds color and crunch. Serve the chicken tenders right away. They pair well with extra sauce on the side for dipping. Enjoy your flavorful and crispy Sriracha Honey Chicken Tenders! You can swap honey for maple syrup if needed. It gives a sweet touch, but the flavor changes. For Sriracha, try chili garlic sauce for a different heat level. You can also use hot sauce or sriracha alternatives. If you prefer gluten-free options, use a gluten-free flour blend instead of all-purpose flour. Gluten-free breadcrumbs are also a great choice. To ensure perfect doneness, check the chicken's internal temp. It should reach 165°F. Use a meat thermometer for accuracy. Frying the tenders requires the right oil temperature. Heat the oil to 350°F. If it’s too low, the chicken will absorb oil. If too high, it burns. Pair your chicken tenders with crispy fries or a fresh salad. Coleslaw adds a nice crunch too. For a fun twist, serve with a side of rice or quinoa. For presentation, arrange the tenders on a platter. Drizzle the sauce on top and sprinkle with chopped green onions and sesame seeds. This makes the dish pop with color! Pro Tips Let the Chicken Rest: After frying, allow the chicken tenders to rest for a few minutes. This helps retain their juices and keeps them moist. Adjust the Heat: If you prefer a milder flavor, start with less Sriracha in the sauce and gradually add more to taste. Use a Thermometer: To ensure perfect cooking, use a meat thermometer. The internal temperature of the chicken should reach 165°F (75°C). Experiment with Breadcrumbs: For extra crunch, try mixing regular breadcrumbs with panko or using flavored breadcrumbs for added taste. {{image_2}} To change the heat of your Sriracha honey chicken tenders, you can adjust the Sriracha sauce. If you want more spice, add an extra tablespoon of Sriracha. For less heat, reduce the Sriracha to one or two tablespoons. You can also try other hot sauces if you prefer. Experiment to find your perfect balance. Adding more flavors can make your chicken tenders stand out. You can mix in spices like cayenne pepper for heat or cumin for warmth. Fresh herbs like cilantro or parsley can also brighten the dish. Try adding a pinch of onion powder or a squeeze of lime juice for a zesty twist. These additions can enhance the overall taste of your meal. You can cook your chicken tenders by frying or baking. Frying gives a crunchy texture, but baking is a healthier option. To bake, preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet and spray lightly with cooking oil. Bake for about 20 minutes, flipping halfway, until golden brown. Both methods offer tasty results, so choose based on your preference or diet. To keep your Sriracha honey chicken tenders fresh, use an airtight container. Place the tenders in the container without stacking them. This helps prevent them from getting soggy. Store them in the fridge for up to three days. If you have extra sauce, keep it in a separate container for the best flavor. To reheat chicken tenders, use an oven or air fryer. Preheat your oven to 375°F (190°C). Place the tenders on a baking sheet lined with parchment paper. Heat them for about 10-12 minutes. This keeps them crispy. If you use an air fryer, heat them at 350°F (175°C) for about 5-7 minutes. Avoid using a microwave, as it can make them soggy. For longer storage, freeze the chicken tenders. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible to prevent freezer burn. Thaw them in the fridge overnight before reheating. Enjoy your tenders later without losing that crispy goodness! To make Sriracha honey chicken tenders, follow these steps: 1. Prep the chicken: Pat dry 1 lb of chicken tenderloins. Season them with salt, pepper, garlic powder, and paprika. 2. Set up your breading station: Use three bowls. Place 1/2 cup of flour in the first bowl. In the second bowl, mix 1 large egg with 1/4 cup of milk. Fill the third bowl with 1/2 cup of breadcrumbs. 3. Bread the chicken: Coat each tender in flour, then dip it in the egg mix, and finally, roll it in breadcrumbs. 4. Make the sauce: In a small bowl, mix 1/4 cup of honey with 3 tablespoons of Sriracha. 5. Fry the chicken: Heat about 1/2 inch of oil in a skillet. Fry the tenders for 4-5 minutes on each side until golden brown. 6. Drizzle with sauce: Once cooked, place the tenders on a paper towel. Drizzle the Sriracha-honey sauce over them. 7. Garnish and serve: Optionally, add chopped green onions and sesame seeds. Yes, you can make the sauce ahead of time. Mix the honey and Sriracha sauce in a bowl. Store it in an airtight container in the fridge. It stays fresh for up to one week. Just remember to stir it again before using. Chicken tenders pair well with many sides. Here are some popular options: - French fries - Coleslaw - Rice - Steamed veggies - Dipping sauces like ranch or barbecue To achieve crispy chicken tenders, follow these tips: - Use panko breadcrumbs instead of regular ones for extra crunch. - Ensure the oil is hot enough before adding the chicken. - Avoid overcrowding the skillet to allow even cooking. - Let the cooked tenders rest on a paper towel to remove excess oil. Absolutely! You can customize the recipe based on your taste or needs: - Adjust the heat by changing the Sriracha amount. - Use gluten-free flour and breadcrumbs for a gluten-free option. - Add herbs or spices to the breading for extra flavor, like oregano or cayenne pepper. This blog post provided a clear guide to making Sriracha Honey Chicken Tenders. We covered ingredients, step-by-step cooking instructions, and useful tips. You now know how to prepare, cook, and serve these tasty tenders. Remember, you can adjust spice levels and customize flavor to suit your taste. Enjoy experimenting with different options, and don't hesitate to share your twists on this recipe. With practice, you’ll master this dish, impressing friends and family alike.$

Sriracha Honey Chicken Tenders

Crispy chicken tenders coated in a spicy honey sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb chicken tenderloins
0.5 cup all-purpose flour
0.5 cup breadcrumbs
1 large egg
0.25 cup milk
0.25 cup honey
3 tablespoons Sriracha sauce
1 teaspoon garlic powder
1 teaspoon paprika
to taste salt
to taste pepper
as needed cooking oil
optional chopped green onions
optional sesame seeds

Instructions

Pat dry the chicken tenderloins with paper towels and season with salt, pepper, garlic powder, and paprika. Set aside.
In one bowl, place the flour. In a second bowl, whisk together the egg and milk. In a third bowl, add the breadcrumbs.
Dip each chicken tender into the flour, coating it thoroughly. Shake off the excess. Then, dip it into the egg mixture, followed by the breadcrumbs. Ensure they are well-coated.
In a small bowl, combine honey and Sriracha sauce. Mix well until smooth and set aside.
In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat. Once hot, gently add the chicken tenders in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
Once the chicken tenders are cooked, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil. Drizzle the Sriracha-honey sauce over the hot chicken tenders while they are still warm.
If desired, finish with chopped green onions and sesame seeds for added texture and flavor. Serve immediately with extra sauce on the side.

Notes

Adjust the Sriracha for desired heat level.

Keyword chicken, fried, honey, sriracha, tenders