Crispy Honey Sriracha Chicken Tenders Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Cut the chicken breast into strips if not already done. In a large bowl, whisk together the buttermilk, egg, and all the marinade spices.

In a shallow dish, mix the cornstarch, flour, paprika, and salt. Have a plate ready for the dredged chicken and a paper towel-lined plate for the cooked tenders. Heat a large nonstick skillet over medium-high heat and add enough oil to cover the bottom.

Instructions

Marinate and Coat

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, egg, garlic powder, smoked paprika, onion powder, black pepper, and white pepper until smooth. Add the chicken breast strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The marinade should be thick and evenly coat the chicken.
   Tip For extra flavor, let the chicken marinate overnight.
2. 2Prepare the Coating
   In a shallow dish, combine the cornstarch, flour, paprika, and salt. Mix well with a fork.
   Look for The coating should be well combined and evenly seasoned.
   Tip Use a fork to break up any lumps.
3. 3Dredge the Chicken
   Working with one piece at a time, remove a chicken strip from the marinade, letting any excess drip off. Dredge it in the coating mixture, pressing firmly so the coating adheres and forms shaggy ridges. Place on a plate.
   Look for The coating should form craggy, uneven ridges on the chicken.
   Tip Press the coating firmly onto the chicken to help it stick.

After marinating, the chicken should be well coated in the seasoned buttermilk. The coating mixture should be dry and well combined. As you dredge, the coating should stick to the chicken, forming craggy, uneven ridges. The chicken pieces should be evenly coated and ready for the pan.

Crisp the Tenders

4. 4Cook the Chicken
   Heat a large nonstick skillet over medium-high heat. Add enough oil to cover the bottom. Carefully place the coated chicken strips in the skillet in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through.
   Look for The chicken should be golden brown and crispy on both sides.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed.
5. 5Drain the Chicken
   Remove the cooked chicken from the skillet and place on a plate lined with paper towels to drain. Repeat with the remaining chicken.
   Look for The paper towels will absorb excess oil.
   Tip Keep the chicken warm while you make the glaze.

The chicken should be golden brown and crispy on both sides. The coating should be firm to the touch and sound crunchy when tapped. The internal temperature should read 165°F (74°C). The kitchen should smell of warm spices and fried chicken.

Glaze and Finish

6. 6Make the Glaze
   In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the honey, sriracha, and soy sauce. Bring to a simmer and cook for 2-3 minutes, until thick and glossy.
   Look for The glaze should be thick enough to coat the back of a spoon.
   Tip Stir constantly to prevent the honey from burning.
7. 7Toss the Chicken in Glaze
   Add the cooked chicken tenders to the skillet with the glaze. Toss to coat each piece thoroughly until fully lacquered.
   Look for The chicken should be evenly coated and shiny.
   Tip Use tongs to toss gently without breaking the coating.
8. 8Garnish and Serve
   Transfer the glazed chicken to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions. Serve immediately.
   Look for The garnish adds color and a nutty aroma.
   Tip Serve with rice or a simple green salad.

The glaze should be thick, glossy, and bubbling gently. When you toss the chicken in it, the glaze should coat each piece evenly, creating a shiny, lacquered finish.

The sesame seeds and scallions should be ready to sprinkle on top. The final dish should look irresistible with a mix of colors and textures.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the oil temperature and results in soggy chicken. Cook in batches if needed.

Another is not pressing the coating firmly enough—this prevents the shaggy ridges that make the crust extra crunchy. Also, be careful not to overcook the chicken, as it can dry out. Use a meat thermometer to ensure accuracy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C). The coating should be deep golden brown and crispy to the touch.

When you cut into a piece, the juices should run clear, and the meat should be opaque throughout. The glaze should be thick and glossy, coating the chicken evenly without pooling at the bottom of the pan.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part