Indulge in the perfect blend of sweet and spicy with these Sriracha Honey Chicken Tenders! This easy recipe combines crispy chicken tenders with a mouthwatering Sriracha honey glaze that will have everyone coming back for more. Discover how to whip up this delicious meal in just 35 minutes.
1 lb chicken tenders
1/2 cup all-purpose flour
1/2 cup breadcrumbs (preferably panko for crunch)
1/4 cup cornstarch
1 large egg, beaten
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Sriracha sauce
1/4 cup honey
2 tablespoons soy sauce (low sodium for lighter flavor)
1 tablespoon sesame oil
Chopped green onions and sesame seeds for garnish
![- 1 lb chicken tenders - 1/2 cup all-purpose flour - 1/2 cup breadcrumbs (preferably panko for crunch) - 1/4 cup cornstarch - 1 large egg, beaten - 1/4 cup Sriracha sauce - 1/4 cup honey - 2 tablespoons soy sauce (low sodium for lighter flavor) - 1 tablespoon sesame oil For this dish, chicken tenders are the star. They cook quickly and stay juicy. The coating gives you that nice crunch. I love using panko breadcrumbs. They create a crispy bite that everyone enjoys. Mix flour, cornstarch, and egg to coat the tenders. This helps the breadcrumbs stick well. The Sriracha honey glaze adds sweet and spicy flavors. Honey balances the heat from the Sriracha. Soy sauce gives it a savory touch, while sesame oil adds depth. This glaze makes the dish shine. - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Chopped green onions for garnish - Sesame seeds for garnish You can add garlic and onion powders for extra flavor. They blend well with the chicken. For garnishing, sprinkle chopped green onions and sesame seeds. They add a fresh touch and make the dish look pretty. Pair these chicken tenders with side dishes like rice or a fresh salad. They complement each other nicely. For dipping sauces, I recommend ranch or extra Sriracha. These sauces enhance the flavors and add more fun to your meal. If you're ready to dive deeper into the cooking process, check out the Full Recipe for detailed instructions! 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This step helps the chicken not stick. 2. In a shallow bowl, mix the flour, cornstarch, garlic powder, onion powder, salt, and pepper. This mixture gives the chicken a tasty base. 1. Coat the chicken in this order: first, dip it in the flour mix. Next, coat it in the egg. Finally, roll it in the breadcrumbs. 2. Make sure each tender is covered well. This ensures a crunchy bite. If you want extra crunch, use panko breadcrumbs. 1. Place your coated chicken tenders on the prepared baking sheet. Spray the tops lightly with cooking oil. This helps achieve a golden finish. 2. Bake for 15-20 minutes. Flip them halfway through to cook evenly. The chicken is done when it reaches an internal temperature of 165°F (75°C). 3. While the chicken bakes, let’s prepare the Sriracha honey glaze. In a small saucepan, mix Sriracha, honey, soy sauce, and sesame oil. Heat it over medium-low. Stir often until warmed through. 4. Once the chicken is golden and cooked, drizzle the Sriracha honey glaze over them. Toss the tenders gently to coat. This adds a sweet and spicy kick. 5. Serve warm and enjoy the crunch! For a touch of color, sprinkle chopped green onions and sesame seeds on top. To get that perfect crunch, use panko breadcrumbs. They are lighter and crispier than regular breadcrumbs. This light texture gives your chicken tenders an amazing crunch. Before baking, lightly spray the tenders with oil. This helps them crisp up nicely in the oven. Marinating the chicken adds great flavor. You can use the Sriracha honey glaze as a marinade for about 30 minutes. It makes the chicken juicy and packed with taste. If you want more spice, adjust the Sriracha levels to your liking. Add more for heat or less for a milder flavor. You can bake or fry the chicken tenders, but baking is healthier. Frying gives you a great crunch, but it adds more oil. If you want a healthier option, try using an air fryer. It cooks the chicken quickly and keeps it crispy without much oil. For the full recipe, check out the detailed instructions above and enjoy creating these crunchy and delicious Sriracha honey chicken tenders! {{image_2}} You can mix up the flavor of your Sriracha honey chicken tenders in fun ways. For a sweeter taste, add more honey to the glaze. You can also try different spices to find what you love. Want to brighten it up? Toss in some fresh herbs, like cilantro or parsley, for a fresh twist. If you need gluten-free options, swap regular flour and breadcrumbs for alternatives like almond flour or gluten-free breadcrumbs. For low-carb versions, use crushed pork rinds instead of breadcrumbs. Both choices keep the crunch without the carbs. There are many ways to serve your chicken tenders. You can slice them up and add them to a fresh salad. They also make a great filling for wraps or sandwiches. Just layer them with your favorite veggies and sauces for a tasty meal. To keep your Sriracha honey chicken tenders fresh, place them in the fridge. Use an airtight container to lock in moisture and flavor. If you don’t have one, wrap them tightly in plastic wrap or aluminum foil. This method helps prevent drying out. Try to eat your leftovers within three days for the best taste. When it's time to enjoy your leftovers, reheating in the oven works best. Preheat the oven to 375°F (190°C). Place the tenders on a baking sheet and bake for about 10 minutes. This keeps them crunchy. If you use a microwave, cover the tenders to keep moisture in, but they may turn soft. To stay crispy, I suggest the oven. You can freeze both cooked and uncooked chicken tenders. For cooked tenders, let them cool first. Then, place them in a freezer bag, remove air, and seal it tight. For uncooked tenders, coat them as usual, then freeze them on a baking sheet before transferring them to a bag. When ready to cook, thaw them overnight in the fridge for the best texture. To make Sriracha honey chicken tenders less spicy, try these tips: - Use less Sriracha sauce. - Mix in more honey to balance the heat. - Add a bit of ketchup for sweetness without spice. - Use a mild hot sauce instead of Sriracha. These tweaks will help reduce the heat while still keeping the flavor. Yes, you can use chicken breasts instead of tenders. Just follow these steps: - Cut the chicken breasts into strips. - Ensure the strips are similar in size for even cooking. - Adjust the cooking time since thicker pieces take longer to cook. Aim for an internal temperature of 165°F (75°C) for safety. If you need a substitute for Sriracha, here are some options: - Use sriracha alternatives like sambal oelek for a similar taste. - Try a sweet chili sauce for less heat and more sweetness. - Blend hot sauce with honey for a DIY Sriracha effect. Each choice gives you a different flavor but still keeps the dish fun. For the full recipe and detailed instructions, check out the [Full Recipe]. In this post, we covered how to make delicious Sriracha honey chicken tenders. We discussed key ingredients, from the tender chicken to the spicy glaze. You learned step-by-step preparation, coating, and baking techniques for perfect crunch. We explored flavor variations and storage tips, so you can enjoy these tenders anytime. Now you can cook, store, and serve chicken tenders with confidence. Enjoy tasty bites that impress family and friends!](https://momdishmagic.com/wp-content/uploads/2025/06/5c5cdc42-3436-45be-b6ca-cf6809a88810-250x250.webp)