![- 1 pound chicken tenders - ½ cup all-purpose flour - ½ teaspoon garlic powder - ½ teaspoon paprika - ¼ teaspoon salt - ¼ teaspoon black pepper - ½ cup buttermilk - 1 cup breadcrumbs (panko preferred for extra crunch) - ¼ cup honey - ¼ cup Sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon apple cider vinegar - Oil for frying I love using chicken tenders in this recipe. They cook fast and stay juicy. The marinade brings a great kick. Buttermilk makes the chicken tender and flavorful. Sriracha adds heat, while soy sauce and vinegar add depth. For the coating, I use flour mixed with spices. It gives a nice crunch when fried. Panko breadcrumbs are my go-to for extra crispiness. They make the chicken tenders even more delightful. - Additional spices for extra flavor - Fresh herbs for garnishing You can spice things up using cayenne pepper or chili powder. Fresh herbs like cilantro or green onions make a beautiful garnish. They add color and freshness to the dish. - Deep skillet or frying pan - Cooking thermometer A deep skillet or frying pan helps cook the tenders evenly. I always use a cooking thermometer to check the chicken's internal temperature. You want it to be at least 165°F for safe eating. For the full recipe, check out the [Full Recipe]. To start, mix the marinade. In a medium bowl, combine buttermilk, Sriracha, soy sauce, and apple cider vinegar. This mix gives the chicken a sweet and spicy kick. Add the chicken tenders and coat them well. Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours. Next, prepare your breading station. In a shallow dish, mix the flour, garlic powder, paprika, salt, and black pepper. This blend adds flavor to the chicken. In another shallow dish, place the breadcrumbs. Panko works best for extra crunch. Once your chicken is marinated, take it out. Let any excess marinade drip off. Dredge each tender first in the flour mix. Then dip it back into the buttermilk. Finally, coat it in breadcrumbs, pressing lightly to help it stick. Now, it’s time to cook! Heat oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Carefully add the coated chicken tenders in batches. Avoid overcrowding the pan. Cook each side for about 3-4 minutes. The tenders should turn golden brown and reach an internal temperature of 165°F. Use a cooking thermometer to check doneness. This ensures your chicken is safe to eat. Once done, remove the chicken from the skillet. Place it on a paper towel-lined plate to drain excess oil. Enjoy your Sriracha honey chicken tenders with the sauce from the Full Recipe! To get crispy chicken tenders, I recommend using panko breadcrumbs. They create a great crunch. You can also mix in some crushed cornflakes for extra texture. To prevent sogginess, let the chicken rest after coating. This helps the breading stick well. Fry the chicken in hot oil, around 350°F. This ensures a nice golden brown crust. To boost flavor, add spices to your marinade. Try adding a pinch of cayenne for a kick. Fresh herbs like cilantro or parsley can also brighten the taste. For the sauce, balance heat by mixing in more honey if it’s too spicy. You can also add a splash of lime juice for a fresh twist. These chicken tenders pair well with many sides. Consider serving them with crispy fries or a fresh salad. You can also make a dipping bar with the Sriracha honey sauce. Try serving it in small bowls for fun. For a twist, drizzle the sauce over rice or use it in tacos. For the complete recipe, check out the Full Recipe. {{image_2}} You can make Sriracha honey chicken tenders healthier by baking instead of frying. Baking cuts down on the oil and fat. To do this, preheat your oven to 400°F (200°C). Place the breaded tenders on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, turning halfway, until golden and cooked through. If you need gluten-free options, use almond flour or coconut flour instead of regular flour. For breadcrumbs, try gluten-free panko or crushed rice cereal. These swaps keep the crunch while catering to dietary needs. You can play with the heat in your chicken tenders. Try using different types of hot sauces, like chipotle or jalapeño sauce, to add unique flavors. Adjust the amount of Sriracha in the marinade for a milder or spicier kick. Start with a tablespoon and add more to taste. You can find your perfect balance of heat this way. Pair your chicken tenders with different sauces for a fun twist. You can try ranch dressing, blue cheese, or a tangy barbecue sauce. For a signature sauce, mix Sriracha with honey and soy sauce. This combo adds depth and flavor. Combine flavors and see what you like best! For the full recipe, check out the details above. After enjoying your Sriracha honey chicken tenders, store any leftovers right away. Place them in an airtight container. This keeps them fresh and tasty. I recommend using glass containers or BPA-free plastic ones. These materials help avoid any off-flavors. Be sure to refrigerate the chicken tenders within two hours after cooking. This prevents bacteria from growing. When you want to enjoy the chicken tenders again, reheating them requires care. The best way to keep them crispy is to use the oven. Preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet. Heat them for about 10-15 minutes. Check that they reach an internal temp of 165°F (74°C). You can also use an air fryer for a quick reheat. Set it to 375°F and cook for about 5-7 minutes. If you want to save some chicken tenders for later, freezing is a great option. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. After that, transfer the tenders to a freezer-safe bag. Make sure to remove as much air as possible. To thaw, place them in the fridge overnight. If you're in a hurry, use the microwave. Just remember to reheat them in the oven after to regain their crispiness. To increase the spice level, you can add extra Sriracha to the marinade. Try using a spicy pepper sauce as well. Another option is to mix in some cayenne pepper with the flour. This adds heat without changing the flavor too much. If you love heat, serve the tenders with a Sriracha drizzle or a hot sauce on the side. Yes, you can use chicken breasts. Cut them into strips about the same size as tenders for even cooking. You may need to adjust the cooking time since breasts can be thicker. Make sure the internal temperature reaches 165°F. This way, you keep the chicken juicy and safe to eat. You can store the Sriracha honey sauce in an airtight container. It lasts up to two weeks in the fridge. Always check the sauce for any changes in smell or texture before using it. If you want to make a larger batch, it freezes well too. Just thaw it in the fridge before using. This blog post covered how to make crispy chicken tenders. You learned about the main ingredients, step-by-step instructions, tips for the best results, and variations. I shared how to store leftovers and answered common questions. Making chicken tenders at home gives you control over the flavor and health. With the right ingredients and techniques, you can enjoy delicious, crispy tenders anytime. Now it’s your turn to try this recipe and enjoy!](https://cheftaling.com/wp-content/uploads/2025/07/e78c2e7f-d885-4eb1-b96d-eeec4625a40e-250x250.webp)
Sriracha Honey Chicken Tenders
Get ready to spice up your dinner with these mouthwatering Sriracha Honey Chicken Tenders! This easy recipe combines juicy chicken tenders with a perfect blend of sweet honey and fiery Sriracha for a crunchy, flavorful dish. Marinate, coat, and fry to perfection in just one hour! Perfect for weeknight meals or gatherings.