HONEY SRIRACHA CHICKEN TENDERS

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HONEY SRIRACHA CHICKEN TENDERS

Yield 4

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

Ingredients

• 2 lbs chicken breasts, cut lengthwise into thirds
• ¼ cup flour

Chicken Batter:

• 2 cups flour
• ⅔ cup cornstarch
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp black pepper
• ½ chili powder
• ½ tsp dried thyme
• ½ tsp paprika
• 1 tsp garlic powder
• 12 oz sparkling water or club soda

Honey Sriracha Sauce:

• 6 Tbsp butter
• ½ cup sriracha
• 1 Tbsp hot sauce of choice
• ¼ honey

Instructions

1. In a large bowl toss the chicken tenders with the ¼ cup of flour and let sit for 10-15 minutes in the fridge to dry out
2. In another large bowl whisk together the flour, cornstarch and spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as pancake batter.
3. Preheat your oil to 350 F.
4. Heat a skillet or small pot over medium high and add the butter, sriracha, hot sauce and honey, whisk together as the butter melts and bring to a light simmer, then remove from the heat.
5. To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry.
6. Fry the breaded tenders in the preheated oil until light golden and crispy, about 5-7 minutes.
7. Immediately brush all the tenders with the sriracha honey sauce once they are out of the fryer and serve with your favorite dipping sauce on the side.

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