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Honey Sriracha Chicken Tenders
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Honey Sriracha Chicken Tenders

40 minServes 4Nutri-Score D€€
from @thegoldenbalance24 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tenders (or chicken breast cut into strips)Meat600 g
  • all-purpose flour (divided)Pantry200 g
  • cornstarchPantry40 g
  • baking powderPantry5 g
  • paprikaSpices5 g
  • chili powderSpices5 g
  • saltSpices5 g
  • black pepperSpices3 g
  • garlic powderSpices5 g
  • thymeSpices2 g
  • club soda (cold, sparkling)Beverages200 ml
  • butterDairy50 g
  • srirachaPantry80 ml
  • hot saucePantry20 ml
  • honeyPantry80 ml
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

543kcal

Carbs
53 g
Proteins
33 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Saucepan
  • Stockpot
  • Kitchen thermometer
  • Pastry brush
  • Tongs

step by step

Method

  1. Dry the chicken

    • Pat the chicken tenders dry and toss them with a little flour.
    • Mix gently and set aside.
    Step 1

  2. Make the seasoned dry coating

    • Combine the all-purpose flour, cornstarch and baking powder.
    • Season with paprika, chili powder, salt, pepper, garlic powder and thyme.
    Step 2

  3. Make the wet batter

    • Take about a quarter of the seasoned flour into another bowl.
    • Whisk in the club soda until you get a bubbly batter.
    Step 3

  4. Make the honey sriracha sauce

    • Melt the butter in a saucepan.
    • Stir in the sriracha and thin it out with the hot sauce.
    • Turn off the heat and stir in the honey.
    Step 4

  5. Coat the tenders

    • Dip each tender into the wet batter, then into the dry coating.
    • Repeat: wet, dry, wet, dry.
    Step 5

  6. Fry the tenders

    • Heat the oil to 175 °C.
    • Fry the tenders until golden and cooked through.
    Step 6

  7. Brush with sauce and serve

    • Brush the fried tenders generously with the honey sriracha sauce.
    • Serve immediately.
    Step 7
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