Crispy Honey Sriracha Garlic Chicken Tenders

These honey sriracha garlic chicken tenders are everything you want in a weeknight dinner: golden, extra-crunchy, and tossed in a sticky sweet-heat glaze that clings to every ridge.

The buttermilk marinade keeps the chicken juicy while the cornstarch coating fries up shatteringly crisp. A quick garlicky honey sriracha sauce brings the perfect balance of sweet, spicy, and savory. Ready in about 30 minutes, they’re guaranteed to become a family favorite.

Crispy chicken tenders meet a glossy, fiery-sweet glaze in this irresistible recipe. The secret to the crunch is a buttermilk marinade followed by a cornstarch-heavy coating that fries into craggy, shatteringly crisp ridges.

The glaze—made with butter, garlic, honey, sriracha, and soy sauce—thickens into a lacquer that coats each tender without making it soggy.

Finished with toasted sesame and fresh scallions, these tenders are perfect for dinner, game day, or any time you’re craving something bold and satisfying.

Ingredients

Why this recipe works

The buttermilk marinade does double duty: it tenderizes the chicken and helps the coating adhere. The acidity in buttermilk breaks down proteins, ensuring juicy, flavorful meat. The egg adds richness and helps the flour-cornstarch mixture cling, creating a substantial crust.

The cornstarch-based coating is the key to maximum crunch. Cornstarch absorbs moisture and fries up lighter and crisper than flour alone. The shaggy ridges created by pressing the coating into the marinade increase surface area, giving you more crispy bits in every bite.

Notes and substitutions

Use chicken breast strips for quick, even cooking, or slice whole breasts into 1-inch strips. Buttermilk is ideal, but a quick substitute of milk with lemon juice works.

For the coating, cornstarch is essential; don’t swap it all for flour. Use a neutral oil with a high smoke point, like vegetable or canola.

Sriracha provides the signature heat; adjust the amount to your tolerance. Pure honey gives the glaze its thick, glossy texture—avoid flavored syrups. Fresh garlic is a must; powdered won’t deliver the same punch. Soy sauce adds savory depth; use low-sodium if you prefer.

• buttermilk: 1 cup whole milk mixed with 1 tablespoon lemon juice, let sit 5 minutes
• soy sauce: coconut aminos for a gluten-free option
• sriracha: any hot chili garlic sauce, adjusting to taste

Equipment

• Large bowl
• Whisk
• Shallow dish for dredging
• Deep skillet or Dutch oven
• Deep-fry thermometer
• Wire rack
• Nonstick skillet
• Tongs