Honey Sriracha Chicken Tenders

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.