Honey Sriracha Tenders
Honey Sriracha Tenders
Ingredients
For the Honey Sriracha Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon honey sriracha seasoning, or to taste
- 1/4 cup sriracha, or hot sauce, to taste
- 1/2 cup honey, or more, to taste
For the Chicken Tenders
- 1 1/2 pounds chicken tenders
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon honey sriracha seasoning, or to taste
- 2 large eggs
- 1/2 cup cold sparkling water, or as needed
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon flaky white salt, or to taste
Instructions
- 1
Prepare the Honey Sriracha Sauce: In a medium pan, melt the unsalted butter over medium heat. Add the honey sriracha seasoning and toast it in the melted butter for about 1 minute, stirring constantly.
⏱️ 2 min
- 2
Pour in the sriracha (or hot sauce) and a generous amount of honey. Stir well to combine all ingredients. Reduce heat to low and keep warm while you prepare the chicken.
⏱️ 3 min
- 3
Prepare the Dry Batter: In a large metal bowl, whisk together the all-purpose flour, cornstarch, and honey sriracha seasoning until well combined.
⏱️ 3 min
- 4
Prepare the Wet Batter: In a separate metal bowl, crack the 2 large eggs. Pour in the cold sparkling water and whisk until frothy. Add 2 tablespoons of the dry batter mixture to the wet batter and whisk until smooth.
⏱️ 3 min
- 5
Batter the Chicken Tenders (Wet-Dry-Wet-Dry Method): Take one chicken tender and dip it completely into the wet batter. Allow any excess batter to drip off.
⏱️ 5 min
- 6
Transfer the wet tender to the dry batter mixture. Coat it thoroughly, pressing the dry mixture onto the chicken to ensure full coverage. Gently shake off any excess dry batter.
⏱️ 5 min
- 7
Dip the tender back into the wet batter for a second coating, then immediately transfer it back to the dry batter for a second coating. Press the dry mixture onto the chicken again to create a thick, crispy coating. Repeat with remaining chicken tenders.
⏱️ 5 min
- 8
Fry the Chicken Tenders: Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the tenders.
⏱️ 5 min•🌡️ 350
- 9
Carefully lower the double-breaded chicken tenders into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 5-6 minutes, or until golden brown and cooked through.
⏱️ 6 min•🌡️ 350
- 10
Remove the fried tenders from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 11
Season and Sauce the Tenders: While the tenders are still hot, sprinkle them with flaky white salt.
⏱️ 1 min
- 12
Transfer the fried tenders into the pan with the warm Honey Sriracha sauce. Toss gently to coat each tender completely in the sauce.
⏱️ 2 min
- 13
Serve the Honey Sriracha Tenders immediately, optionally with a side of fries or your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Sriracha Tenders
For the Honey Sriracha Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon honey sriracha seasoning, or to taste
- 1/4 cup sriracha, or hot sauce, to taste
- 1/2 cup honey, or more, to taste
For the Chicken Tenders
- 1 1/2 pounds chicken tenders
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon honey sriracha seasoning, or to taste
- 2 large eggs
- 1/2 cup cold sparkling water, or as needed
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon flaky white salt, or to taste
Instructions
- 1
Prepare the Honey Sriracha Sauce: In a medium pan, melt the unsalted butter over medium heat. Add the honey sriracha seasoning and toast it in the melted butter for about 1 minute, stirring constantly.
⏱️ 2 min - 2
Pour in the sriracha (or hot sauce) and a generous amount of honey. Stir well to combine all ingredients. Reduce heat to low and keep warm while you prepare the chicken.
⏱️ 3 min - 3
Prepare the Dry Batter: In a large metal bowl, whisk together the all-purpose flour, cornstarch, and honey sriracha seasoning until well combined.
⏱️ 3 min - 4
Prepare the Wet Batter: In a separate metal bowl, crack the 2 large eggs. Pour in the cold sparkling water and whisk until frothy. Add 2 tablespoons of the dry batter mixture to the wet batter and whisk until smooth.
⏱️ 3 min - 5
Batter the Chicken Tenders (Wet-Dry-Wet-Dry Method): Take one chicken tender and dip it completely into the wet batter. Allow any excess batter to drip off.
⏱️ 5 min - 6
Transfer the wet tender to the dry batter mixture. Coat it thoroughly, pressing the dry mixture onto the chicken to ensure full coverage. Gently shake off any excess dry batter.
⏱️ 5 min - 7
Dip the tender back into the wet batter for a second coating, then immediately transfer it back to the dry batter for a second coating. Press the dry mixture onto the chicken again to create a thick, crispy coating. Repeat with remaining chicken tenders.
⏱️ 5 min - 8
Fry the Chicken Tenders: Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the tenders.
⏱️ 5 min•🌡️ 350 - 9
Carefully lower the double-breaded chicken tenders into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 5-6 minutes, or until golden brown and cooked through.
⏱️ 6 min•🌡️ 350 - 10
Remove the fried tenders from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 11
Season and Sauce the Tenders: While the tenders are still hot, sprinkle them with flaky white salt.
⏱️ 1 min - 12
Transfer the fried tenders into the pan with the warm Honey Sriracha sauce. Toss gently to coat each tender completely in the sauce.
⏱️ 2 min - 13
Serve the Honey Sriracha Tenders immediately, optionally with a side of fries or your favorite dipping sauce.
⏱️ 1 min