Honey-Sriracha Chicken Tenders (Sweet and Spicy!)
These honey-sriracha chicken tenders are perfectly sweet with just the right amount of spiciness from the sauce. Marinated in buttermilk and deep-fried twice until crispy, you're going to lick your fingers clean with this one.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Chicken tenders (or chicken breasts cut into strips)
- 1-2 cups buttermilk
- 1/4 cup hot sauce
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried oregano
- 2 cups AP flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 1/2 tbsp kosher salt
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp black pepper
- 1/2 tsp chipotle powder
- 1/4 cup honey
- 1/4 cup sriracha
- 1 tsp soy sauce
Instructions
- 1
Prepare the marinade in a bowl and let the chicken marinate in the mixture for at least 1 hour to overnight.
- 2
Coat the marinated chicken tenders in your prepared flour coating. Let the coated chicken rest on a plate or wire rack for at least 15 mins before frying to allow the flour to stick.
- 3
Fry the chicken at 300-325°F oil for 5-6 mins until lightly golden. Then turn up the oil temperature to 375-400°F and fry the chicken for a second time for 30 seconds - 1 minute, or until deep golden brown.
- 4
Coat the chicken in the prepared honey sriracha sauce and serve.