Description
Discover how to make delicious Honey Sriracha Chicken Tenders with this easy recipe. Perfectly crispy and packed with sweet and spicy flavors!
Ingredients
- Chicken tenders (or chicken breasts cut into strips)
- 1-2 cups (240-480 ml) milk
- 1/4 cup (60 ml) hot sauce
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) dried oregano
- 1-2 cups (240-480 g) all-purpose flour
- 1/4 cup (60 ml) cornstarch
- 1 tsp (5 ml) baking powder
- 1 1/2 tsp (7.5 ml) kosher salt
- 1 tbsp (15 ml) paprika
- 1 1/2 tsp (7.5 ml) garlic powder
- 1 1/2 tsp (7.5 ml) onion powder
- 1 1/2 tsp (7.5 ml) black pepper
- 1/2 tsp (2.5 ml) chili powder
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) barbecue sauce
- 1 tsp (5 ml) soy sauce
Instructions
- Combine the marinade components in a bowl, then immerse the chicken in the mixture for a minimum of 1 hour or up to overnight.
- Dredge the marinated chicken pieces in the flour mixture you have set aside. Allow the coated chicken to rest on a plate or wire rack for at least 15 minutes to ensure the flour adheres properly.
- Cook the chicken in oil heated to 300-325°F for 5-6 minutes until it achieves a light golden color. Next, increase the oil temperature to 375-400°F and fry the chicken a second time for 30 seconds to 1 minute, or until it reaches a deep golden hue.
- Toss the chicken in the honey sriracha sauce you’ve prepared and serve hot.
Notes
- For a spicier flavor, increase the amount of hot sauce in the marinade or add a pinch of cayenne pepper to the flour mixture.
- Enhance the taste by incorporating garlic powder or onion powder into the flour mixture before coating the chicken.
- For a sweeter glaze, boost the maple syrup in the honey sriracha sauce or include a hint of brown sugar.
