Honey Sriracha Chicken Tenders – Spicy-Sweet, Dipped in Cooling Sauce

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Ingredients

  • 1 lb (450g) chicken tenders
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko for extra crunch)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & black pepper, to taste
  • Oil, for frying or baking

For Honey Sriracha Sauce:

  • 1/4 cup honey
  • 3 tbsp sriracha sauce (adjust to taste)
  • 1 tbsp soy sauce
  • 1 tbsp butter

For Cooling Dipping Sauce (optional):

  • 1/2 cup ranch or plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp fresh dill or parsley

Instructions

  1. Prep Chicken: Pat chicken tenders dry. Season lightly with salt, pepper, garlic powder, and paprika.
  2. Coat: Dredge chicken in flour, dip in beaten eggs, then coat with breadcrumbs.
  3. Cook:
    • Fry Method: Heat oil in a skillet, fry tenders 3–4 minutes per side until golden brown and cooked through.
    • Bake Method: Preheat oven to 400°F (200°C). Place breaded tenders on a baking sheet, spray with cooking oil, bake 18–20 minutes until crispy.
  4. Make Sauce: In a small pan, melt butter, add honey, sriracha, and soy sauce. Stir until slightly thickened.
  5. Coat Tenders: Toss cooked chicken tenders in the honey sriracha sauce until evenly coated.
  6. Prepare Cooling Dip: Mix ranch or Greek yogurt with lemon juice and herbs.
  7. Serve: Plate chicken tenders hot, serve with cooling dipping sauce on the side.

Would you like me to make this recipe crispy air fryer–friendly too? That way, it can be healthier but still crunchy.

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