Crispy Honey Sriracha Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For an extra crispy coating, let the dredged chicken rest on a wire rack for 10-15 minutes before frying. This helps the coating set and adhere better. You can also double-coat by dipping in the marinade and coating again for an even thicker crust.

To keep the chicken crispy while you make the glaze, place the cooked tenders on a wire rack set over a baking sheet in a low oven (200°F) to keep them warm without steaming. When tossing with the glaze, do it quickly and serve immediately for the best texture.

Variations

• Baked Version: For a lighter option, bake the coated chicken on a wire rack over a baking sheet at 425°F for 20-25 minutes, flipping halfway. The coating won't be as crisp as frying, but it's still delicious.
• Extra Spicy: Add 1-2 teaspoons of cayenne pepper to the coating and increase the sriracha in the glaze to 1/2 cup. For even more heat, drizzle with extra sriracha before serving.
• Garlic Lovers: Increase the fresh garlic in the glaze to 2 tablespoons and add 1 teaspoon of garlic powder to the coating. You can also add a spoonful of minced garlic to the marinade.
• Sesame Crunch: Add 1/4 cup of toasted sesame seeds to the coating mixture for extra nutty flavor and crunch. Sprinkle more sesame seeds on top before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore crispiness.

Freezer

Freeze cooked and glazed tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F oven for 15 minutes.

Reheat

Reheat in a 375°F oven for 10-15 minutes until hot and crispy. Avoid microwaving as it will make the coating soggy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken will lose some of its crispiness, but you can reheat it in a skillet or oven to revive the crunch.

For best results, reheat in a single layer on a baking sheet at 375°F for 10 minutes.

You can marinate the chicken up to 24 hours in advance. The coating mixture can also be prepared ahead and stored in an airtight container.

When ready to cook, simply dredge and fry. The glaze can be made ahead and reheated gently before tossing with the chicken.

Serving ideas

Serve the honey sriracha chicken tenders hot, straight from the skillet, with steamed rice and a side of sautéed greens.

The sweet-spicy glaze pairs beautifully with cool, creamy sides like a cucumber salad or a simple yogurt dip. For a fun appetizer, serve them on a platter with toothpicks and extra sriracha on the side.

These tenders are also great in wraps or sliders. Pile them onto soft buns with pickled vegetables and a drizzle of extra glaze.

For a lighter meal, serve them over a crisp green salad with a sesame-ginger dressing. The possibilities are endless—enjoy them your way.

Frequently asked questions

Recipe card

Crispy Honey Sriracha Chicken Tenders

Prep 20 minCook 15 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 lb chicken breast strips
• 1 cup buttermilk
• 1 large egg
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 1/2 cups cornstarch
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp butter
• 1 tbsp minced fresh garlic
• 1/2 cup pure honey
• 1/3 cup sriracha chili sauce
• 2 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• 2 tbsp chopped fresh scallions

Instructions

1. 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.
2. In a shallow dish, combine the cornstarch, flour, paprika, and salt. Mix well with a fork.
3. 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.
4. 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.
5. Remove the cooked chicken from the skillet and place on a plate lined with paper towels to drain. Repeat with the remaining chicken.
6. 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.
7. Add the cooked chicken tenders to the skillet with the glaze. Toss to coat each piece thoroughly until fully lacquered.
8. Transfer the glazed chicken to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions. Serve immediately.

Contains: gluten, eggs, milk, soy, sesame

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

55 g

Fat

18 g

Fiber

2 g

Sugar

25 g

Automatic estimate from the ingredient list, not laboratory-verified.