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- 1 lb chicken tenders: Chicken tenders are lean and cook quickly. For a lighter option, use turkey tenders. - 1/2 cup all-purpose flour: This helps the coating stick. You can swap it with almond flour for a gluten-free option. - 1/2 cup breadcrumbs (panko for extra crunch): Panko gives a great crunch. Regular breadcrumbs work too, but they may be less crispy. - 1 teaspoon garlic powder: This adds a nice depth of flavor. Fresh minced garlic can also be used. - 1 teaspoon onion powder: It enhances the savory taste. You can use fresh onions, but they may add moisture. - 1/2 teaspoon paprika: This gives a subtle sweetness and color. Smoked paprika adds a nice twist if you like a deeper flavor. - Salt and pepper to taste: These basic seasonings bring out all the flavors. Use sea salt for a touch of fancy. - 1 large egg: The egg helps the breadcrumbs stick well. For a vegan option, use a flax egg. - 1/4 cup honey: Honey adds sweetness and helps create a glaze. Maple syrup makes a good substitute. - 1/4 cup Sriracha sauce: Sriracha brings heat and tang. If you want less spice, try a milder hot sauce. - 1 tablespoon soy sauce: This adds umami and depth. Tamari is a great gluten-free alternative. - Fresh cilantro for garnish (optional): Cilantro adds a fresh taste and color. If you dislike cilantro, try green onions or parsley. When picking Sriracha, look for a brand that has a good balance of heat and sweetness. Check the label for quality ingredients. For honey, choose raw or organic honey for the best flavor. This will enhance your dish and make it even tastier! - Preheat your oven to 400°F (200°C). This helps the chicken cook evenly. - Line a baking sheet with parchment paper. This makes cleanup easy. - In a shallow bowl, mix together: - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - In another shallow bowl, beat one large egg until mixed well. - Set up a third bowl with 1/2 cup breadcrumbs. Panko is best for crunch. - Take a chicken tender and coat it first in the flour mixture. Shake off any extra flour. - Next, dip the floured chicken into the beaten egg. Let the excess egg drip off. - Finally, coat the chicken tender in the breadcrumbs. Press gently to help them stick. - Place the coated tenders on the prepared baking sheet. - In a small bowl, mix together: - 1/4 cup honey - 1/4 cup Sriracha sauce - 1 tablespoon soy sauce - Brush half of this Sriracha honey mix over the chicken tenders before baking. - Bake the tenders for 15-20 minutes. They should be golden and crispy. - In the last few minutes, brush the remaining Sriracha honey mixture on top. This gives a perfect glaze. - Let the chicken rest for a couple of minutes after baking. This makes them juicier. - If you like, sprinkle fresh chopped cilantro on top. It adds color and flavor. To get that perfect crunch, use panko breadcrumbs. Panko is lighter and flakier than regular breadcrumbs. It adds extra texture and crispness to your chicken tenders. If you prefer frying, make sure your oil is hot enough. This helps create a golden crust quickly. For oven baking, don’t skip the brush of oil on your tenders. This little step makes a big difference in crispiness. To boost flavor, add spices or herbs to your mix. Consider Italian seasoning or smoked paprika for a twist. You can also try marinating your chicken tenders. A simple mix of soy sauce and garlic works wonders. Let the chicken sit for at least 30 minutes for better results. This will infuse your tenders with flavor before cooking. Pair your Sriracha honey chicken tenders with fresh veggies. Crisp coleslaw or a light salad complements the dish well. For dipping, try ranch or a cool yogurt sauce. These add a creamy balance to the heat of the Sriracha. You can also serve it with sweet dipping sauces like honey mustard for a fun twist. {{image_2}} You can adjust the spice level of Sriracha. If you want it milder, use less sauce. For more heat, add more Sriracha. You can also mix in chili powder or cayenne for extra kick. If you want to swap honey, try maple syrup or agave nectar. These will add a different sweetness. Brown sugar can also work if you want a rich flavor. Air frying gives Sriracha honey chicken tenders a crispy texture with less oil. Set your air fryer to 400°F (200°C) and cook for about 10-12 minutes. Check for doneness and enjoy that crunch! Grilling adds a smoky flavor. Marinate the chicken tenders in the Sriracha honey mix. Grill for about 5-7 minutes per side. This will make them juicy and packed with flavor. To make it gluten-free, swap all-purpose flour with almond flour or coconut flour. Use gluten-free breadcrumbs to keep the crunch. You can substitute chicken tenders with other proteins. Try shrimp or tofu for a fun twist. Just adjust the cooking time based on the protein you choose. To keep your chicken tenders fresh, follow these steps: - Place them in an airtight container. - Refrigerate them within two hours after cooking. - Use them within three days for the best taste. If you want to store them longer: - Wrap each tender tightly in plastic wrap. - Place them in a freezer-safe bag. - Label the bag with the date. - They can last up to three months in the freezer. When it's time to enjoy your leftovers, reheating is key. Here’s how to do it well: - For the oven, preheat to 375°F (190°C). - Place the tenders on a baking sheet. - Heat for about 10-15 minutes to restore crispiness. You can also use an air fryer: - Set it to 350°F (175°C). - Cook for around 5-7 minutes for a crispy finish. For safe eating, always check that the chicken reaches an internal temperature of 165°F (74°C). Enjoy your crispy goodness! Sriracha is a hot sauce made from chili peppers, vinegar, garlic, sugar, and salt. It has a spicy and tangy flavor. Many enjoy its bold taste. You can find it in most grocery stores. Sriracha adds a kick to many dishes. It pairs well with meats, veggies, and even eggs. Yes, you can prep Sriracha honey chicken tenders in advance. You can bread the chicken and store it in the fridge. This makes it easy to bake later. Just remember to brush the sauce on before baking. This helps keep the tenders juicy and flavorful. If you don’t have Sriracha, you can try other hot sauces. Look for sauces that have a similar heat level. You can also mix chili paste with honey for a sweet and spicy option. For a milder taste, use a sweet barbecue sauce. Adjust the amount to suit your taste. Sriracha honey chicken tenders pair well with many sides. Here are some ideas: - Steamed rice - Roasted vegetables - Coleslaw - French fries - Sweet potato wedges These sides enhance the meal and balance the flavors of the tenders. For the complete step-by-step recipe of Sriracha Honey Chicken Tenders, check [here](#). In this post, we explored how to make Sriracha honey chicken tenders from start to finish. We discussed key ingredients, like Sriracha and honey, and offered tips for the crispiest texture. You learned about different cooking methods and storage tips to keep them fresh. Remember, customizing the flavors and exploring variations can make this dish your own. Enjoy your delicious creation and impress family and friends with these tasty tenders!

Sriracha Honey Chicken Tenders

Spice up your dinner with these mouth-watering Sriracha Honey Chicken Tenders! Crispy on the outside and tender on the inside, these easy-to-make chicken tenders are coated in a sweet and spicy glaze that will have everyone asking for seconds. Get ready to impress your family with this delicious recipe that's perfect for any night of the week. Click through to explore the full recipe and enjoy a flavorful meal tonight!
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Ingredients
  

1 lb chicken tenders

1/2 cup all-purpose flour

1/2 cup breadcrumbs (panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1 large egg

1/4 cup honey

1/4 cup Sriracha sauce

1 tablespoon soy sauce

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.

      In another shallow bowl, beat the egg until well combined.

        In a third bowl, add the breadcrumbs.

          Take each chicken tender and first coat it in the flour mixture, shaking off any excess.

            Next, dip the floured chicken tender into the beaten egg, allowing any excess to drip off.

              Finally, coat the chicken tender in breadcrumbs, pressing gently to adhere. Place the coated tenders on the prepared baking sheet.

                In a small bowl, whisk together the honey, Sriracha sauce, and soy sauce until well combined.

                  Brush half of the Sriracha honey mixture over the chicken tenders before baking.

                    Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and the tenders are golden and crispy.

                      In the last few minutes of baking, brush the remaining Sriracha honey mixture on top of the tenders for a sticky glaze.

                        Remove the chicken tenders from the oven and let them rest for a couple of minutes.

                          If desired, sprinkle with fresh chopped cilantro before serving for a pop of color and flavor.

                            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4