Description
Crispy, golden chicken tenders marinated in seasoned buttermilk, coated in a flavorful flour mixture, and tossed in a sticky honey-sriracha glaze. The result is juicy chicken with a crunchy exterior and a perfectly balanced sweet and spicy finish.
Ingredients
- 1½ pounds chicken tenders (or chicken breasts cut into strips)
Marinade:
- 2 cups buttermilk
- 1/4 cup hot sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Flour Coating:
- 2 cups all-purpose flour
- 1/4 cup potato starch
- 1 teaspoon baking powder
- 1/2 tablespoon kosher salt
- 1 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon black pepper
- 1/2 teaspoon chipotle powder
Honey-Sriracha Sauce:
- 1/4 cup honey
- 1/4 cup sriracha
- 1 teaspoon soy sauce
Instructions
- Whisk marinade ingredients together and submerge chicken. Refrigerate at least 1 hour or overnight.
- Combine all flour coating ingredients in a shallow bowl.
- Dredge chicken in flour mixture, pressing firmly. Double dredge if desired.
- Heat oil to 350°F and fry chicken 4–6 minutes until golden and internal temperature reaches 165°F.
- Drain on wire rack.
- Warm honey, sriracha, and soy sauce until smooth.
- Toss chicken in sauce and serve immediately.
Notes
- Maintain steady oil temperature for even browning.
- Do not overcrowd the pan; fry in batches.
- Use a thermometer to confirm doneness at 165°F.
- For extra crunch, double dredge and rest coated chicken 5 minutes before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes