Sticky Honey Sriracha Chicken Tenders
These Sticky Honey Sriracha Chicken Tenders are crispy on the outside, tender in the center, and slathered with the most delicious sticky honey Sriracha sauce!
Looking for more family-friendly chicken recipes? Try my Air Fryer Cacio-E-Pepe Style Chicken Tenders and Grilled BBQ Chicken, too!
Why You’ll Love this Recipe
Some days you just need crispy chicken tenders, and takeout and frozen options just won’t do. Luckily, these Sriracha honey chicken tenders always hit the spot.
Spicy, crispy, and tender, this recipe checks all the boxes. In fact, it’s so good my husband, Dan, and I have a hard time not finishing off the entire pan!
These crispy chicken tenders are perfect as an appetizer on game day or served on top of your favorite salad. Kids love them, too. Baked in the oven, they’re ready to eat in under an hour, making them a great option for busy weeknights.
What is Sriracha?
If you’re unfamiliar with Sriracha, it is a hot chili sauce that originated in Thailand. Thanom Chakkapak created the original sauce in the 1930s. Later, it was recreated and popularized by David Tran in the 1980s. Today, you can find many variations of the condiment in most grocery stores.
Recipe Ingredients
Chicken Tenders
- Chicken – I use boneless, skinless chicken tenderloins. They’re easy to work with and give you perfectly sized tenders. If you can’t find them you can also use boneless skinless chicken breasts, and slice them into strips.
- Panko Breadcrumbs -These are a Japanese-style breadcrumb made from steamed crustless bread. As a result, they create a lighter breading that becomes golden and crispy without weighing the tenders down. If needed, use a gluten-free panko breading to keep this recipe gluten-free.
- Parmesan Cheese – For the best results, buy a block of parmesan cheese and grate it yourself.
- Eggs – These are crucial in any breading, ensuring everything clings to the tenders.
- Dijon Mustard – This adds a subtle tang that takes the flavor of the chicken over the top.
- All-Purpose Flour – If needed you can substitute a 1:1 all-purpose gluten-free flour to keep this honey Sriracha chicken tenders gluten-free recipe.
- Seasonings – Garlic powder, onion powder, salt, black pepper, and paprika create a savory flavor with just a touch of heat.
Honey Sriracha Sauce
- Honey – This adds the perfect amount of sweetness to balance the heat of the Sriracha.
- Sriracha – A savory, spicy chili sauce, this creates the bold, spicy flavor we look for with this recipe.
- Salted Butter – Similar to buffalo sauce, this adds richness and creates a smooth consistency.
- Low-Sodium Soy Sauce – This might sound strange, but it adds a subtle salty flavor and extra depth you won’t find with store-bought chicken tenders.
- Lemon Juice – The acidity adds bright notes, balancing the sweet and spicy flavors. Freshly squeezed is best!
How to Make the Best Honey Sriracha Chicken Tenders
- Prepare. Before you begin, preheat your oven to 400 degrees. Gently grease a baking tray with cooking spray, and set it aside.
- Set up a breading station. Add the panko breadcrumbs and parmesan cheese to a plate, whisking to combine. Add whisked eggs and Dijon mustard to a second plate, and whisk to combine. Then, combine the flour, paprika, salt, pepper, onion powder, and garlic powder on a third plate.
- Bread the chicken. Dredge a chicken tender through the flour mixture, coating it completely. Then, dredge it through the egg mixture followed by the breadcrumb mixture. Set the breaded chicken on the prepared baking tray, and repeat until all the tenders are breaded.
- Bake. Transfer the baking sheet to the oven. Bake until the tenders cook through, flipping halfway through.
- Create the honey sriracha sauce. While the chicken tenders bake, heat a small saucepan over medium heat. Add the honey, sriracha, butter, soy sauce, and lemon juice, stirring to combine.
- Toss the chicken. Toss the cooked chicken tenders in the sauce, coating them completely, and serve warm!
Tips and Tricks
- Use equal-sized chicken pieces. For even cooking, use chicken tenders that are roughly equal in size and thickness.
- Adjust the cooking time. Depending on the size of your chicken tenders, the cooking time may change. Be sure to keep a close eye on them, and adjust as needed. For example, small, thin chicken tenders will require less time. Meanwhile, large, thick chicken pieces may take longer to cook in the oven.
- Check the internal temperature. Use a meat thermometer to ensure the internal temperature of your honey Sriracha chicken tenders reaches 165 degrees Fahrenheit, meaning they’re cooked completely.
- Rest the chicken. Allow your chicken to rest for at least five minutes before serving. This allows the natural juices to redistribute, keeping the chicken tender and juicy.
Serving Suggestions
Of course, you can serve this recipe on its own. However, it’s also great over salads or wraps. Then, feel free to add sides like:
Frequently Asked Questions
Store any leftover crispy tenders in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
This recipe has a fair amount of kick. If you’re sensitive to spice or feeding little ones, you may want to serve the sauce on the side to have better control over the amount of heat.
Sticky Honey Sriracha Chicken Tenders
Equipment
- 1 baking tray
- 3 plates
Ingredients
- 1.5 lbs. chicken tenderloin, boneless, skinless
- 2 cups panko breadcrumbs
- 1 cup parmesan cheese, grated
- 2 large eggs, whisked
- 1 tablespoon Dijon mustard
- ½ cup AP flour, all purpose
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Honey Sriracha Sauce
- ¼ cup honey
- ¼ cup sriracha
- ¼ cup salted butter , 4 tablespoons
- 1 tablespoon low sodium soy sauce
- 2 teaspoons lemon juice, fresh squeezed
Instructions
- Preheat the oven to 400 degrees. Gently spray a baking tray with cooking spray. Set aside.
- Grab three plates to begin setting up the breading station. On the first plate, add the panko breadcrumbs and parmesan cheese. Toss together. On the second plate, add 2 whisked eggs and the Dijon mustard. Using a fork, whisk the two together until they are well combined. On the third plate, add the flour, paprika, kosher salt, pepper, onion powder, and garlic powder. Stir until well combined.
Begin Breading the Chicken
- Take one tender, dredge it through the flour mixture; making sure it's well coated. Then, dredge it through the egg mixture and finally the breadcrumb mixture. Make sure that it is well coated during each step. Set the breaded chicken on the baking tray. Repeat until all tenders are breaded.
- Bake in the oven for 25-30 minutes or until the tenders are cooked through. Make sure to flip them halfway. Cooking time will depend on the size of the tenders. You'll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
- While the chicken is baking, grab a small saucepan. Over medium heat combine the honey, sriracha, butter, low sodium soy sauce, and lemon juice. Stir until well combined. Once the chicken is cooked, remove it from the oven and toss it with the honey sriracha sauce. Serve warm.
One Comment on “Sticky Honey Sriracha Chicken Tenders”
This dipping sauce is easy to make and so tasty