Honey Sriracha Chicken Tenders are double-dredged for maximum crispness and coated in a balanced sweet-and-spicy sauce made from honey and sriracha. The sparkling water batter creates an exceptionally light, crunchy crust.
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To make the sauce, melt butter in a skillet over medium heat.
Add the honey sriracha seasoning and toast for about 30 seconds until fragrant.
Pour in the sriracha and honey, then stir to combine. Remove from heat and set aside.
In a large bowl, prepare the dry batter by whisking together the all-purpose flour, cornstarch, and honey sriracha seasoning.
In a separate bowl, prepare the wet batter by cracking in the eggs and pouring in the cold sparkling water.
Add about 1 cup of the dry batter mixture to the wet ingredients and whisk until a smooth batter forms.
Begin the double-dredge process. First, dip a chicken tender into the wet batter, allowing any excess to drip off.
Transfer the wet tender to the dry batter mixture. Press the flour mixture firmly onto the chicken to ensure it's fully coated.
Shake off any excess dry batter, then dip the chicken back into the wet batter for a second time.
Finally, return the tender to the dry batter for its final coating, making sure it's completely covered.
Carefully place the battered chicken tenders into a deep fryer preheated to 350°F.
Fry for 5-6 minutes, or until the chicken is golden brown, crispy, and cooked through.
Remove the cooked tenders from the oil and place them on a wire rack to drain. Immediately sprinkle with flaky sea salt.
Toss the hot, crispy chicken tenders in the prepared honey sriracha sauce until they are evenly coated.
Serve immediately and enjoy.
Store cooled tenders in an airtight container for up to 3 days; reheat at 350°F for 8-10 minutes. Glaze separately and apply fresh before serving to prevent sogginess.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
The double-dredge technique and the use of cold sparkling water in the batter create air pockets that fry up light and crunchy. The cornstarch addition also promotes crispness.
Deep frying is essential to this recipe for the signature crispy texture. Air-frying at 400°F for 12-15 minutes is a lower-oil alternative but won't achieve the same crust.
The recipe uses equal honey and sriracha as the base ratio. Adjust by adding more sriracha for extra heat or more honey for sweetness to your preference.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
Yes, dredge the chicken up to 4 hours ahead and refrigerate. Keep the glaze separate and apply just before serving to maintain crispness.
