Savory Crispy Honey Sriracha Chicken Tenders in 30 Min

Oh my gosh, you HAVE to try these crispy honey sriracha chicken tenders! They’re my go-to when I’m craving that perfect sweet-heat combo – sticky honey caramelizing on golden, crunchy chicken with just enough sriracha kick to make your taste buds dance. And here’s the best part: they come together in under 30 minutes. I’ve made these at least twice a month since perfecting the recipe during my “let’s fry everything” phase last summer. Trust me, once you taste that crispy coating giving way to juicy chicken, you’ll be hooked. They’re dangerously addictive for something so simple!

Why You’ll Love These Crispy Honey Sriracha Chicken Tenders

Listen, I don’t just make these tenders because they’re delicious (though oh boy, are they ever). Here’s why they’ve become my kitchen MVP:

• That magical sweet-spicy balance – the honey caramelizes into this sticky glaze while the sriracha gives just enough heat to keep things interesting
• Crazy quick to make – we’re talking 25 minutes from fridge to plate (I’ve timed it during my lunch breaks!)
• Works for any occasion – game day snack? Check. Quick dinner with rice? Check. Midnight craving? Double check
• Customizable heat level – my husband adds extra sriracha while I keep it mild for the kids
• That CRUNCH – the double-coating trick gives you the most satisfying crispy bite every single time

Seriously, what’s not to love?

Ingredients for Crispy Honey Sriracha Chicken Tenders

Okay, let’s gather our crispy chicken warriors! Here’s what you’ll need to make my favorite sweet-spicy crunch bombs:

• 1 lb chicken tenders (or chicken breasts sliced into ½-inch strips – I like them skinny for maximum crunch ratio)
• 1 cup all-purpose flour (the trusty base for our crispy armor)
• 2 large eggs, beaten (always beat ’em good – I use a fork until no streaks remain)
• 1 cup breadcrumbs (panko works great for extra crunch, but regular works too)
• 1 tsp salt (don’t skip – it makes all the flavors pop)
• 1 tsp black pepper (freshly cracked if you’ve got it)
• ½ cup honey (the good sticky stuff – not the bear-shaped bottle!)
• 2 tbsp sriracha (adjust up or down based on your heat tolerance – no judgment!)
• 1 tbsp soy sauce (trust me, this little bit adds amazing depth)
• 1 tsp garlic powder (the secret flavor booster)
• ½ tsp paprika (for color and that subtle smoky note)
• Oil for frying (I use vegetable or canola – about ½ inch in the pan)

See? Nothing fancy – just pantry staples ready to transform into something magical!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these crispy honey sriracha chicken tenders! Here’s my trusty toolkit:

• Heavy-bottomed frying pan (my cast iron works magic for even browning)
• Tongs (for flipping those golden beauties without losing breading)
• 3 mixing bowls (I use cereal bowls – no need to dirty the big ones)
• Meat thermometer (because food safety is sexy)
• Paper towel-lined plate (for draining excess oil – my grandma’s trick)

That’s it! Now let’s get cooking.

How to Make Crispy Honey Sriracha Chicken Tenders

Step 1: Prep the Chicken Coating

First things first – let’s set up our breading station! I always do this part first because once that oil’s hot, things move fast. Grab three shallow bowls (cereal bowls work perfectly):

• Bowl 1: Mix together the flour, salt, pepper, garlic powder and paprika – I use a fork to really blend those spices in
• Bowl 2: Beat those eggs like they owe you money until completely smooth
• Bowl 3: Pour in your breadcrumbs (pro tip: I sometimes add a spoonful of the flour mix to help the crumbs stick better)

Now take each chicken tender on a little spa journey: flour (shake off excess), egg bath (let drip a sec), then breadcrumbs (press gently so they stick). I lay them on a plate while I finish the rest – you’ll notice the coating makes them look instantly more delicious!

Step 2: Fry to Crispy Perfection

Heat about ½ inch of oil in your pan over medium heat – you’ll know it’s ready when a breadcrumb sizzles immediately. I keep my stove at a solid 350°F if you’re using a thermometer (worth the $10 investment!).

Carefully add the tenders in a single layer – don’t crowd them or they’ll steam instead of crisp up. My golden rules:

• Fry 4-5 minutes per side until deeply golden (I peek underneath with tongs before flipping)
• Internal temp should hit 165°F (that little thermometer is your best friend here)
• Drain on paper towels to catch excess oil

Hear that crunch? That’s the sound of victory, my friend.

Step 3: Toss in Honey Sriracha Sauce

While the last batch fries, make the magic sauce: combine honey, sriracha and soy sauce in a small saucepan over low heat. Let it bubble gently for 2-3 minutes until slightly thickened – it should coat the back of a spoon. I always taste and adjust (more honey for sweet, more sriracha for heat).

Now the grand finale! Toss the crispy tenders in the warm sauce – I use tongs to really coat every nook and cranny. Work quickly so the breading stays crisp. The sauce will start setting almost immediately into this gorgeous sticky glaze that’ll make your mouth water. Serve immediately (if you can resist eating them straight from the pan, which I never can).

Tips for the Best Crispy Honey Sriracha Chicken Tenders

After making these crispy honey sriracha chicken tenders more times than I can count, here are my hard-earned secrets for perfection:

• Use a rack – Letting fried tenders rest on a wire rack (instead of paper towels) keeps the bottom crisp
• Panko power – Japanese-style breadcrumbs give you that extra crunch – I sometimes mix panko with regular crumbs
• Heat control – If the oil smokes, it’s too hot. Reduce heat between batches to prevent burning
• Sauce timing – Toss tenders in sauce right before serving to maintain crunch
• Kid-friendly version – Serve sauce on the side for picky eaters (my nephew dips just the tips!)

These little tricks make all the difference between good tenders and “oh wow!” tenders!

Serving Suggestions

These crispy honey sriracha chicken tenders are crazy versatile! My favorite ways to serve them:

• With cool ranch dip – the creamy tang balances the heat perfectly
• Over rice – drizzle extra sauce and watch it soak in (heaven!)
• In a wrap with crunchy slaw – lunch perfection
• With sweet potato fries – the ultimate sweet-spicy combo

Honestly? They’re amazing straight from the pan too – no judgment here!

Storage and Reheating

Okay, let’s talk leftovers – because let’s be real, these crispy honey sriracha chicken tenders rarely last long in my house! If you do have extras, store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a baking sheet first (so they don’t stick together), then transfer to a freezer bag for up to 2 months. When reheating, skip the microwave (it makes them soggy) and use a 350°F oven or air fryer for 5-7 minutes to bring back that perfect crunch. Pro tip: If they seem dry, brush on a little extra honey sriracha sauce before reheating!

Crispy Honey Sriracha Chicken Tenders Nutritional Info

Now, I’m no nutritionist, but I do like knowing what’s going into my food! Keep in mind these numbers are estimates – your actual counts might vary depending on how much oil your chicken absorbs or if you go heavy-handed with that delicious sauce (no shame, I totally do). Here’s the breakdown per serving (about 4 oz of chicken):

• Calories: 320 (worth every single one!)
• Protein: 24g (chicken power!)
• Carbs: 32g (mostly from that glorious honey coating)
• Sugar: 18g (nature’s candy doing its thing)
• Fat: 12g (hey, flavor needs a vehicle!)
• Sodium: 540mg (the soy sauce brings most of this)

If you’re watching certain nutrients, here are my kitchen-tested tweaks: use less sauce for lower sugar, swap regular breadcrumbs for whole wheat, or bake instead of fry to cut down on oil. But honestly? Sometimes you just gotta enjoy the crispy, sticky deliciousness as-is – life’s too short not to!

FAQs About Crispy Honey Sriracha Chicken Tenders

Can I bake these instead of frying? Absolutely! For baked crispy honey sriracha chicken tenders, arrange them on a wire rack over a baking sheet at 400°F for about 15-20 minutes (flip halfway). They won’t get quite as golden as fried, but spraying with cooking oil before baking helps. My trick? Finish under the broiler for 1-2 minutes for extra crunch!

How can I make these less spicy? Easy fixes! Cut the sriracha in half and add more honey to balance. Or serve the sauce on the side for dipping control. My kids love when I mix the sriracha with extra honey and a squeeze of lime – tames the heat while keeping that addictive flavor.

Can I use chicken thighs instead? You bet! Thighs stay juicier but need slightly longer cooking time (check for 165°F internal temp). I slice them into strips about the same size as tenders so they cook evenly. The extra fat makes them extra flavorful with the honey sriracha glaze!

Why is my breading falling off? Two likely culprits: oil wasn’t hot enough (test with a breadcrumb first!) or you didn’t shake off excess flour after the first coating. Also, let the breaded tenders rest 5 minutes before frying – helps the coating set. Been there!

Made these crispy honey sriracha chicken tenders? Tag me @yourkitchenbestie or leave a rating – I’d love to hear how yours turned out!

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