Crispy Honey Sriracha Garlic Chicken Tenders Step-by-step instructions

Before you start

Before starting, set up a dredging station: one bowl for the marinade, one shallow dish for the coating, and a wire rack for the coated strips. Measure all ingredients.

Heat the oil in a deep skillet or Dutch oven and attach a deep-fry thermometer. Have the glaze ingredients prepped and ready, as the final steps move quickly.

The chicken should marinate in the refrigerator for at least 30 minutes, so plan ahead.

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 turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The marinade should be well combined and the chicken fully submerged.
   Tip For extra tenderness, marinate up to 4 hours, but not longer to avoid a mushy texture.
2. 2Prepare the Coating
   In a shallow dish, whisk together the cornstarch, flour, paprika, and salt. Remove the chicken from the marinade, letting any excess drip off. Dredge each strip in the coating, pressing firmly so the mixture adheres and forms shaggy ridges. Place on a wire rack while coating the rest.
   Look for The coating should look craggy and completely cover the chicken.
   Tip Press the coating in well; the shaggy bits create extra crunch.

The chicken is fully coated with a thick, craggy layer of seasoned cornstarch mixture. The marinade has clung to the strips, creating a rough surface that will fry up shatteringly crisp. The coating should not be powdery or fall off when handled.

Fry and Glaze

3. 3Heat the Frying Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, about 2 inches deep. Heat over medium-high until a deep-fry thermometer registers 375°F (190°C).
   Look for The oil should shimmer and sizzle when a pinch of flour is added.
   Tip Maintain the temperature between 350°F and 375°F for even cooking.
4. 4Fry the Chicken
   Carefully lower a few coated chicken strips into the hot oil, without crowding. Fry for about 6 minutes, turning occasionally, until deep golden brown and cooked through. Transfer to a wire rack to drain. Repeat with the remaining strips, allowing the oil to return to 375°F between batches.
   Look for The chicken should be deeply golden and the coating crisp to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in small batches to keep the oil temperature steady and the crust crunchy.
5. 5Make the Glaze
   In a nonstick skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the honey, sriracha, and soy sauce. Bring to a simmer and cook, whisking, until the glaze thickens and turns glossy, about 2–3 minutes.
   Look for The glaze should coat the back of a spoon and bubble gently.
   Tip Do not overcook; the glaze will thicken more as it cools.

The tenders are deep golden brown, crispy, and cooked through. The glaze is bubbling, glossy, and coats the back of a spoon. The kitchen smells of garlic, honey, and toasted spice.

Toss and Serve

6. 6Toss in the Glaze
   Add the fried chicken tenders to the skillet with the glaze. Toss with tongs until every piece is fully coated and lacquered. Remove from heat.
   Look for Each tender should be shiny and coated with a sticky glaze.
   Tip Work quickly so the coating stays crispy.
7. 7Garnish and Serve
   Transfer the glazed tenders to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately.
   Look for The sesame and scallions add color and a fresh contrast.
   Tip Serve right away for maximum crunch.

Each tender is lacquered with the sticky glaze, shimmering with sesame seeds and bright green scallions. The first bite produces a loud crunch, followed by the sweet-heat of the sauce.

Common mistakes

Avoid overcrowding the pan, which drops the oil temperature and results in greasy, soggy tenders. Don’t skip the wire rack after frying; placing them on paper towels traps steam and softens the crust.

Make sure the oil is at 375°F before adding the chicken; if it’s too cool, the coating will absorb oil. Also, don’t overmix the glaze or cook it too long—it should be thick but still pourable.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.

The coating should be deep golden brown and very crisp, and the juices should run clear. If frying in batches, keep cooked tenders warm on a wire rack in a 200°F oven while frying the rest.

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