Crispy Honey Sriracha Chicken Tenders

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If crispy chicken fingers are your thing, you have to try these honey sriracha chicken tenders! The marinated chicken tenderloins are dredged, then fried until crispy and golden before being coated in a sweet-spicy glaze.

Golden crispy honey sriracha chicken tenders served with ranch dipping sauce.

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Ingredients You'll Need
Instructions (Step-By-Step)
Top Tips
FAQs
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The chicken is juicy and flavorful. The marinade really makes all the difference. The combination of sriracha, soy sauce, and seasonings helps keep the chicken tender all the way through while infusing it with plenty of flavor.

The breading is perfectly crispy and coated in a delicious sauce that you'll never get enough of. The chicken tenders are packed with so much flavor that you can eat them plain, but I always love dipping them in some ranch.

If you love sweet and spicy flavors of honey sriracha but avoid deep frying, try my Honey Garlic Sriracha Chicken.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

Chicken tenderloins, flour, cornstarch, honey, sriracha, soy sauce, and seasonings for honey sriracha chicken tenders.

Chicken tenderloins: Chicken tenders are the muscles located underneath the chicken breasts and are more tender. You can also use boneless, skinless chicken breasts. Slice each breast lengthwise into 3-4 thick strips.
Seasonings:I like to use a mix of ground black pepper, chili powder, garlic powder, and chicken bouillon to add plenty of flavor to the chicken.
Light soy sauce: Adds umami without making the chicken too dark in color.
Sriracha: The key ingredient in both the marinade and the sauce. It adds a mild heat, a slight tang, and a lovely flavor.
Egg: Helps the seasoned marinade coat the chicken evenly and ensures the flour coating sticks well for a crispy crust.
Cornstarch and all-purpose flour: Combined together, they create a golden, crispy, crunchy coating.
Baking powder: Helps create a lighter, crispier coating as the chicken fries.
Honey: Balances the heat from the sriracha and gives the glaze its sticky, glossy finish.
Butter: Adds richness to the glaze and helps it coat the chicken evenly.
Oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil, for frying.

Instructions (Step-By-Step)

1. Add the chicken tenders to a large bowl. Season with black pepper, chili powder, garlic powder, soy sauce, sriracha, and chicken bouillon. Mix well to evenly coat the chicken. Cover and refrigerate for at least 30 minutes to marinate.

2. Add the egg and stir until all the chicken pieces are thoroughly coated.

3. In a separate bowl, combine the flour, cornstarch, baking powder, garlic powder, chili powder, black pepper, and salt. Mix until evenly blended.

4. Drizzle 2 tablespoons of water into the flour mixture. Use your fingertips to work it in until small craggy bits form, creating extra crunch in the coating.

Marinating chicken, mixing the egg, and preparing the flour coating for honey sriracha chicken tenders.

5. Remove a chicken tender from the marinade, letting any excess drip off.

6. Dredge the chicken in the coating mixture, pressing firmly so the flour adheres well. Coat 2 or 3 additional pieces the same way for one frying batch.

7. Heat the oil to 175°C (350°F). Fry the chicken tenders for about 3 minutes each side, or until crispy, and cooked through.

8. Remove the chicken and place on a wire rack or paper towel-lined plate to drain.

Coating chicken tenders in the flour mixture before frying them until crispy.

9. While the chicken cooks, make the glaze. Melt the butter in a pan, then stir in the honey, sriracha, and a pinch of salt until smooth and well combined.

10. Coat the crispy fried chicken tenders with the honey sriracha sauce and enjoy!

Preparing the honey sriracha glaze and coating crispy chicken tenders in the sauce.

Crispy honey sriracha chicken tenders served with ranch dipping sauce.

Top Tips

I didn't add salt to the marinade because the soy sauce, sriracha, and chicken bouillon already add plenty of seasoning. If you're not using chicken bouillon, be sure to add salt to the marinade.
Don't overcook the chicken. Fry just until the chicken is cooked through to keep it tender and juicy.
The honey sriracha sauce adds so much extra flavor, so make sure to coat every piece well.

FAQs

How spicy are these honey sriracha chicken tenders?

These chicken tenders have a mild to medium kick that's flavorful without being overly spicy. If you're sensitive to heat, reduce or omit the chili powder in the marinade and use less sriracha in both the marinade and the glaze.

What's the best way to reheat leftovers?

You can simply store the leftovers in an airtight container in the refrigerator for up to 3 days and reheat them in the microwave. But if you want the chicken to stay crispy, store the chicken and sauce separately. Reheat the chicken in the air fryer or oven until crispy, then toss it with the sauce just before serving.

You can also watch the full recipe video on YouTube.

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