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- 1 pound chicken tenders - 1/4 cup honey - 2 tablespoons sriracha sauce - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs, beaten - Vegetable oil The main ingredients create a sweet and spicy flavor. The honey adds sweetness. Sriracha gives it heat. The seasonings enhance the taste. Panko breadcrumbs add crunch, while the flour helps the coating stick. - Fresh ginger, grated - Lime juice or zest - Sesame oil - Chopped green onions Adding fresh ginger gives a zesty kick. Lime juice or zest brightens the flavor. Sesame oil adds depth. Chopped green onions provide freshness and color. - Vegetable oil - Canola oil - Peanut oil I recommend vegetable oil for frying. It has a high smoke point. Canola oil is also great for frying. Peanut oil adds a nutty flavor. Choose an oil that works best for your taste and needs. For the full recipe, be sure to check out the detailed steps provided. To start, I mix the marinade in a medium bowl. I whisk together 1/4 cup honey, 2 tablespoons sriracha, 1 tablespoon soy sauce, and spices. These spices include 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. This mix creates a sweet and spicy flavor. I add the chicken tenders to the bowl, making sure they are well coated. Then, I cover the bowl with plastic wrap and place it in the fridge. The chicken needs at least 30 minutes to soak up the flavors. If you can wait, two hours gives a deeper taste. Next, I set up my breading station. I grab three shallow dishes for this step. In the first dish, I add 1/2 cup all-purpose flour. The second dish gets 2 beaten eggs. In the last dish, I pour in 1 cup of panko breadcrumbs. This setup helps me coat the chicken easily. I keep everything close to make the process smooth. Now it’s time to fry the chicken. I heat vegetable oil in a large skillet. I pour in enough oil to cover about 1/2 inch of the pan. I heat the oil to around 350°F. I test it by dropping in a few breadcrumbs; they should sizzle. Once the oil is hot, I carefully add the coated chicken tenders. I make sure not to crowd the pan. Each tender needs space to cook evenly. I fry them for about 4-5 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F. - Cooking Tips for Perfectly Fried Chicken: - Use a thermometer to check the oil's heat. - Don’t overcrowd the pan; fry in batches if needed. - Drain cooked tenders on paper towels to keep them crispy. After frying, I place the chicken on a plate with paper towels to absorb excess oil. This ensures a crunchy bite. For a flavor boost, I drizzle more honey and sriracha on top before serving. You can also serve the sauce on the side for dipping. For the full recipe, check out the details above. To get that perfect crunch, use panko breadcrumbs. They are light and airy, giving your tenders a great texture. Make sure to press the panko onto the chicken firmly. This helps it stick better during frying. If you want even more crunch, double-bread the chicken. After the first coat, dip it back in the egg and then into the panko again. This extra layer makes a big difference! The sauce is the star of this dish. To make it even better, try adding a splash of lime juice. This gives a fresh twist. You can also mix in some ginger for warmth or sesame oil for depth. For a sweeter sauce, add more honey. If you like it spicy, increase the sriracha. Taste the sauce as you mix it to find your perfect balance. When serving, think about color and texture. Lay the chicken tenders on a platter with fresh lettuce for a nice contrast. Sprinkle sesame seeds or chopped green onions on top for a pop of color. Pair them with crunchy veggies or creamy coleslaw. You can also serve extra sauce on the side for dipping. This makes your meal fun and interactive. For the full recipe, check out the details provided. {{image_4}} You can switch up the sauce for a new twist. Try using chipotle sauce for a smoky flavor. If you want more heat, go for a spicy garlic sauce. You can also mix honey with gochujang for a Korean flair. Each option gives a unique taste to the chicken tenders. If you want a lighter option, try baking the chicken tenders. After marinating, set them on a baking sheet lined with parchment. Spray them lightly with cooking spray for crispiness. Bake at 400°F for about 20-25 minutes. You’ll get crispy tenders without frying! For a gluten-free version, swap the all-purpose flour and panko for gluten-free alternatives. Use almond flour or coconut flour instead of regular flour. For breadcrumbs, try crushed gluten-free crackers or cornflakes. This way, everyone can enjoy the great taste of honey sriracha chicken tenders. For the full recipe, check out the Honey Sriracha Chicken Tenders section! You can store leftover honey sriracha chicken tenders in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 4 days. Make sure the tenders cool down before sealing them. This helps keep them crispy for your next meal. If you want to save some for later, freezing works well. Lay the cooked chicken tenders on a baking sheet in a single layer. Freeze them for about 1 hour until solid. Then, transfer them to a freezer-safe bag. They can last for up to 3 months. Just remember to label the bag with the date. When it's time to eat your leftovers, I recommend reheating them in an oven. Preheat the oven to 400°F. Place the chicken tenders on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they’re heated through and crispy again. Avoid using a microwave, as it can make the coating soggy. Enjoy the crunch! If you need the full recipe, check out the complete guide. You can serve these tasty chicken tenders with many sides. I love pairing them with fresh coleslaw or crispy fries. A side of steamed rice also works well to soak up the sauce. For a lighter option, try a mixed green salad with a tangy dressing. You can even serve them on a bed of lettuce for a fun twist. Dipping sauces like ranch or blue cheese add a nice touch too. Yes, you can prepare these chicken tenders ahead of time. Marinate the chicken and bread it a few hours before frying. Keep them in the fridge until you're ready to cook. You can also cook them in advance, store them in the fridge, and reheat when needed. Just remember that freshly fried tenders taste best! To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, cut one tender in half to check. The meat should be white and juicy, with no pink inside. If you see any pink, cook them a bit longer. For exact cooking details, refer to the Full Recipe. In this post, we explored how to make tasty Honey Sriracha Chicken Tenders. We covered the best ingredients, easy steps for cooking, and tips for great flavor. You learned how to achieve a crispy coating and even tried different sauce options. Don’t forget, storing leftovers properly keeps them fresh. I hope you feel inspired to make this dish your own. Enjoy cooking and sharing it with family and friends!

Honey Sriracha Chicken Tenders

Savor the irresistible flavors of Honey Sriracha Chicken Tenders with this easy recipe that will elevate your next meal! Marinated to perfection and coated in crunchy panko, these tenders offer a sweet and spicy kick that's simply addictive. Learn how to make these delicious bites with simple ingredients and get dinner on the table in no time. Click through to explore this mouthwatering recipe and impress your family tonight!
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Ingredients
  

1 pound chicken tenders

1/4 cup honey

2 tablespoons sriracha sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup panko breadcrumbs (for extra crunch)

1/2 cup all-purpose flour

2 large eggs, beaten

Vegetable oil, for frying

Instructions
 

Marinate the Chicken: In a medium-sized mixing bowl, whisk together the honey, sriracha, soy sauce, garlic powder, smoked paprika, salt, and black pepper until well combined, creating a flavorful marinade. Add the chicken tenders into the bowl, ensuring that each piece is generously coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for a deeper infusion of flavor.

    Prepare Your Breading Station: Create a breading station by setting up three shallow dishes: one filled with all-purpose flour, the second with the beaten eggs, and the third with panko breadcrumbs. Make sure each dish is easily accessible for an efficient breading process.

      Bread the Chicken: Once marinated, remove the chicken tenders from the refrigerator. Begin by dredging each tender in the flour, shaking off any excess. Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken with panko breadcrumbs, pressing them gently onto the surface to ensure a good stick and a crispy finish.

        Fry the Chicken: In a large skillet, pour in enough vegetable oil to create about 1/2 inch of depth. Heat the oil over medium heat until it reaches approximately 350°F (you can test this by dropping a few breadcrumbs in; they should sizzle). Carefully add the breaded chicken tenders to the hot oil, being mindful not to overcrowd the pan. Fry the tenders for about 4-5 minutes on each side, or until they are golden brown and fully cooked through (the internal temperature should reach 165°F).

          Drain and Serve: Once cooked, transfer the chicken tenders to a plate lined with paper towels to absorb excess oil, ensuring a crispier bite.

            Drizzle with Sauce: For an extra burst of flavor, drizzle additional honey and sriracha sauce over the chicken tenders just before serving. You can also serve the sauce on the side for dipping.

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                - Presentation Tips: Arrange the chicken tenders on a serving platter lined with lettuce leaves, and garnish with sesame seeds or chopped green onions for a pop of color. Enjoy with a side of fresh veggies or coleslaw!