Honey sriracha chicken tenders are crispy, double-dredged strips of chicken breast fried until golden and coated in a balanced sweet-and-spicy honey sriracha glaze. The secret to their exceptional crunch is a club soda batter that creates an airy, light crust.
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If using chicken breast, slice it into even-sized tenders.
In a bowl, toss the chicken tenders with a small amount of flour (about 1/4 cup) to dry the surface. Set aside.
In a large bowl, prepare the dry dredge by combining the remaining all-purpose flour, corn starch, and baking powder.
Season the dry dredge with paprika, chili powder, salt, black pepper, garlic powder, and dried thyme. Whisk until well combined.
In a separate bowl, create the wet batter by taking about 1/4 of the seasoned flour mixture and whisking in the club soda until it reaches a smooth, pancake-like consistency.
To make the sauce, melt butter in a small saucepan over medium heat.
Once the butter is melted, stir in the sriracha, hot sauce, and honey. Mix well and keep warm over low heat.
Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Dredge each chicken tender by first dipping it into the wet batter, letting any excess drip off, and then coating it thoroughly in the dry dredge mixture.
For an extra crispy coating, double-dredge the chicken by dipping it back into the wet batter and then once more into the dry dredge.
Carefully place the dredged chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 5-6 minutes, or until golden brown, crispy, and cooked through.
Remove the cooked tenders from the oil and let them drain on a wire rack.
While the tenders are still hot, brush them generously with the warm honey sriracha sauce.
Serve immediately with your favorite dipping sauce, like ranch or blue cheese.
Store fried tenders in an airtight container in the refrigerator up to 3 days; reheat at 375°F for 8–10 minutes to restore crispness. Honey sriracha sauce keeps refrigerated for up to 1 week.
deep-fry thermometer · large heavy-bottomed pot or Dutch oven · paper towels · shallow bowls for dredging
Club soda's carbonation creates air bubbles that produce a lighter, crispier crust compared to water or milk-based batters.
Fry the tenders fresh for best texture, but you can bread them up to 4 hours ahead and refrigerate. Make the honey sriracha sauce up to 3 days in advance.
Heat oil to 350°F. Use a thermometer to maintain consistent temperature; too hot burns the coating, too cool results in greasy tenders.
The internal temperature should reach 165°F at the thickest part. The coating should be deep golden brown and crispy.
Yes, thighs will be juicier, but they take 1–2 minutes longer to cook. Pound to uniform thickness for even cooking.
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