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You will need: - 1 lb chicken tenders - 1/2 cup all-purpose flour - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1/2 cup buttermilk - 1/2 cup panko breadcrumbs - 1/4 cup Sriracha sauce - 1/4 cup honey - 1 tablespoon soy sauce - 1 teaspoon rice vinegar - Cooking oil for frying These chicken tenders are the star of the show. The chicken should be fresh and well trimmed. I like to choose tenders for their tender and juicy texture. You might already have some of these items at home: - Salt - Black pepper - Garlic powder - Cooking oil These staples help build flavor in your dish. Use fresh spices for the best taste. If you’re missing some items, here are some swaps: - Use almond flour instead of all-purpose flour for a gluten-free option. - Swap buttermilk with regular milk or a milk alternative. - Try maple syrup in place of honey for a different sweetness. These alternatives can still give you a tasty result. You can make this dish work with what you have! 1. First, gather your ingredients. You need chicken tenders, flour, salt, pepper, garlic powder, buttermilk, panko breadcrumbs, Sriracha sauce, honey, soy sauce, rice vinegar, and cooking oil. 2. In a mixing bowl, mix 1/2 cup of flour, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Make sure it’s well combined. 3. In another bowl, pour in 1/2 cup of buttermilk. This will help the coating stick to the chicken. 1. Take a chicken tender and dip it into the buttermilk. Let the extra buttermilk drip off. 2. Next, dredge the tender in the flour mixture. Ensure it’s fully coated, then shake off any extra flour. 3. For extra crunch, dip the chicken back into the buttermilk. Then roll it in the panko breadcrumbs. This gives it a great texture. 4. Heat cooking oil in a large skillet over medium heat until it shimmers. Be careful, as you don’t want it to smoke. 5. Carefully place the coated chicken tenders into the hot oil. Fry for about 4-5 minutes on each side until they are golden brown. Make sure they reach an internal temperature of 165°F (75°C). 1. While the chicken cooks, grab a small bowl. In it, whisk together 1/4 cup of Sriracha sauce, 1/4 cup of honey, 1 tablespoon of soy sauce, and 1 teaspoon of rice vinegar. Mix until smooth. 2. Adjust the spice level to your taste by adding more or less Sriracha. 3. Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any extra oil. 4. In a large mixing bowl, add the hot chicken tenders and drizzle the Sriracha honey sauce over them. Toss gently to coat each piece evenly. To get a great crunch, use panko breadcrumbs. They are light and crisp. The double dredge method helps too. First, coat the chicken in flour, then dip it in buttermilk. Finally, roll it in panko. This gives you that extra crunch. Fry the chicken in hot oil, but don’t crowd the pan. Fry in batches to keep the heat steady. To jazz up the flavor, adjust the Sriracha to your taste. Add more for heat or less for a milder bite. Mixing in soy sauce and rice vinegar adds depth to the sauce. You can also add garlic or ginger for a punch. Serve with sesame seeds or green onions for a fresh touch. Frying gives the best texture, but you can bake them too. If you choose to bake, preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet. Spray with cooking oil for crispiness. Bake for 20-25 minutes until golden brown and cooked through. This method is easier for a healthier option. {{image_4}} You can easily adjust the heat in Sriracha honey chicken tenders. If you like spicy food, add more Sriracha. Start with 1/4 cup in the sauce. Taste it first, then add more if needed. For a milder flavor, cut the Sriracha down to 2 tablespoons. You can also mix in some ketchup or barbecue sauce for sweetness. This makes the dish great for kids or anyone who prefers less heat. If you need a gluten-free option, swap the all-purpose flour with a gluten-free blend. You can use almond flour or rice flour instead. Make sure your panko breadcrumbs are gluten-free too. Many brands offer this option. For the sauce, check that your soy sauce is gluten-free as well. This way, you can enjoy the dish without any gluten concerns. Want to make this dish vegetarian? You can use tofu or tempeh instead of chicken. Cut them into strips and press the tofu to remove excess water. Coat them like the chicken and fry them in hot oil. You can also use cauliflower florets for a fun twist. Just make sure to adjust the frying time, as they may cook faster than chicken. Enjoy your tasty vegetarian Sriracha honey tenders! After cooking your Sriracha honey chicken tenders, let them cool. Place them in an airtight container. Store them in the fridge. They stay fresh for up to three days. If you want to enjoy them later, make sure not to leave them out for more than two hours. This keeps them safe and tasty. To reheat the chicken tenders, use an oven or an air fryer. Preheat the oven to 375°F (190°C). Place the tenders on a baking sheet. Heat for about 10-12 minutes. This method keeps them crunchy. If you use a microwave, heat them for 30-second intervals. Keep an eye on them to avoid a soggy texture. If you have leftovers, you can freeze them. Wrap each chicken tender in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. This method keeps the flavors intact. To store leftovers, let the chicken cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. For best taste, reheat them in an oven. This keeps them crispy. Avoid using a microwave, as it can make them soggy. Yes, you can bake the chicken tenders. Preheat your oven to 400°F (200°C). Place the coated tenders on a baking sheet lined with parchment paper. Spray them lightly with cooking oil. Bake for about 20-25 minutes, flipping halfway through. They will be less greasy but still tasty. You can serve these tenders with various sides. Here are some ideas: - Steamed broccoli - Crispy fries - Rice or quinoa - A fresh green salad - Coleslaw These sides add balance and make a complete meal. Enjoy mixing and matching! In this post, we explored the key ingredients for Sriracha Honey Chicken Tenders. We covered preparation steps, cooking methods, and how to make a tasty sauce. I shared tips for achieving the perfect crunch and enhancing flavors. You learned about variations for spicy, gluten-free, and vegetarian options, plus storage and reheating tips. Sriracha Honey Chicken Tenders can please anyone. Use these simple steps to create your dish. Enjoy cooking this flavorful meal!

Sriracha Honey Chicken Tenders

Get ready to spice up your dinner with these irresistible Sriracha Honey Chicken Tenders! This recipe combines juicy chicken tenders coated in a crunchy layer and tossed in a sweet and spicy Sriracha honey sauce. Perfect for a quick weeknight meal or a fun family feast, these tenders are easy to make and pack a flavor punch.
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Ingredients
  

1 lb chicken tenders

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 cup buttermilk

1/2 cup panko breadcrumbs (for extra crunch)

1/4 cup Sriracha sauce

1/4 cup honey

1 tablespoon soy sauce

1 teaspoon rice vinegar

Cooking oil, for frying

Instructions
 

Prepare the Coating: In a mixing bowl, thoroughly combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Set this mixture aside.

    Buttermilk Dip: In a separate bowl, pour 1/2 cup of buttermilk. This will be used to help adhere the breading to the chicken.

      Coat the Chicken: Take each chicken tender and dip it into the buttermilk, allowing any excess to drip off. Next, dredge the tender into the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.

        Double Dredge for Extra Crunch: After coating in flour, dip the chicken tender back into the buttermilk once more. This time roll it in the panko breadcrumbs to achieve a uniform and crunchy layer.

          Heat the Oil: In a large skillet, heat cooking oil over medium heat until it’s shimmering but not smoking. Be careful not to overcrowd the pan; you may need to fry the chicken in batches.

            Fry the Chicken: Carefully place the coated chicken tenders in the hot oil. Fry them for approximately 4-5 minutes on each side, or until they are a beautiful golden brown and cooked through to an internal temperature of 165°F (75°C).

              Make the Sauce: While the chicken is frying, take a small bowl and whisk together the Sriracha sauce, honey, soy sauce, and rice vinegar until you achieve a smooth consistency. Adjust the spice level to your preference by altering the amount of Sriracha.

                Drain and Toss: Once the chicken tenders are fully cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

                  Coat with Sauce: In a large mixing bowl, add the hot fried chicken tenders and drizzle the prepared Sriracha honey sauce over them. Toss gently until each piece is generously coated in the sauce.

                    Serve and Garnish: Serve the delicious Sriracha honey chicken tenders immediately. For an extra touch, garnish with sesame seeds or finely chopped green onions.

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