Crispy Honey Sriracha Garlic Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the crispiest tenders, let the coated chicken rest on a wire rack for 10 minutes before frying. This helps the coating set and adhere better.

Also, keep the oil temperature steady; use a thermometer and adjust the heat as needed between batches.

When making the glaze, use a nonstick skillet to prevent sticking and ensure easy cleanup.

If the glaze becomes too thick, add a splash of water or extra soy sauce to thin it. Taste and adjust the heat—add more sriracha for extra spice or more honey for sweetness.

Variations

• Extra Hot: Increase the sriracha to 1/2 cup and add 1 teaspoon of red pepper flakes to the glaze. For a smoky kick, substitute chipotle hot sauce for the sriracha.
• Garlic Lover's: Add an extra tablespoon of minced garlic to the glaze and sprinkle with garlic salt before serving. For a deeper flavor, roast the garlic cloves first.
• Sesame Ginger: Add 1 teaspoon of grated fresh ginger to the glaze and substitute toasted sesame oil for half the butter. Garnish with extra sesame seeds and sliced green onions.
• Gluten-Free: Use gluten-free all-purpose flour in place of regular flour and tamari or coconut aminos instead of soy sauce. Ensure the sriracha is gluten-free (most are).

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.

Freezer

Freeze cooked, unglazed tenders in a single layer, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat in a 350°F oven on a wire rack for 8–10 minutes, or in an air fryer at 375°F for 4–5 minutes, until hot and crispy.

Store leftover tenders in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a wire rack in a 350°F oven for 8–10 minutes to restore crispness, or in an air fryer at 375°F for 4–5 minutes. The glaze will soften the coating slightly, but they’ll still be delicious.

You can marinate the chicken up to 4 hours ahead and keep it refrigerated. The coating can be mixed in advance and stored in an airtight container. For the glaze, prepare it up to 2 days ahead and reheat gently before tossing with the fried chicken.

Serving ideas

Serve these honey sriracha garlic chicken tenders hot and fresh, with extra sriracha or honey on the side for those who want to dial up the heat.

They’re fantastic with steamed rice, a crisp green salad, or roasted vegetables. For a game-day spread, pile them on a platter with toothpicks and dipping sauces.

For a full meal, pair them with fluffy jasmine rice and a cucumber salad to cool the spice. The sweet and spicy glaze also works well as a sauce for rice bowls or noodles. Garnish with extra scallions and sesame seeds for a beautiful presentation.

Frequently asked questions

Recipe card

Crispy Honey Sriracha Garlic Chicken Tenders

Prep 15 minCook 15 minTotal 30 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 fresh scallions, sliced
• 2 cups vegetable oil, for frying

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 turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. Transfer the glazed tenders to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately.

Contains: gluten, eggs, soy, milk, sesame

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

48 g

Fat

32 g

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