If you love crispy chicken with a bold kick, these Honey-Sriracha Chicken Tenders are about to be your new favorite. Each tender is marinated in seasoned buttermilk for extra juiciness, coated in a perfectly spiced flour mixture, and fried until golden and crunchy. The finishing touch? A sticky, sweet-and-spicy honey-sriracha glaze that clings to every crisp edge.
They’re perfect for game day, family dinners, or whenever you’re craving something with serious flavor. Serve them with fries, coleslaw, or tucked into a sandwich for a satisfying meal that balances heat and sweetness beautifully.
Why You’ll Love This Recipe
- Ultra-crispy coating with bold seasoning
- Juicy, tender chicken thanks to buttermilk marinade
- Perfect balance of sweet honey and spicy sriracha
- Great for dipping, sandwiches, or wraps
- Crowd-pleasing flavor with adjustable heat
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Chicken
Chicken tenders (or chicken breasts cut into strips)
Marinade
- 1–2 cups buttermilk (enough to fully submerge chicken)
- 1/4 cup hot sauce
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried oregano
Flour Coating
- 2 cups all-purpose flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 1/2 tbsp kosher salt
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp black pepper
- 1/2 tsp chipotle powder
Honey-Sriracha Sauce
- 1/4 cup honey
- 1/4 cup sriracha
- 1 tsp soy sauce
Let’s Get Started
In a large bowl, whisk together the buttermilk, hot sauce, black pepper, salt, paprika, and dried oregano. Add the chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum tenderness.
In a separate large bowl, combine the all-purpose flour, potato starch, baking powder, kosher salt, paprika, garlic powder, onion powder, black pepper, and chipotle powder. Mix thoroughly to evenly distribute the spices.
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the flour mixture, coating completely. For an extra crispy texture, dip back briefly into the marinade and coat again in flour.
Heat oil in a deep skillet or Dutch oven to 350°F. Use enough oil to submerge the tenders halfway, about 2–3 inches deep. Maintaining temperature is key for crispiness.
Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 4–6 minutes per batch, turning occasionally, until deeply golden and the internal temperature reaches 165°F.
Transfer cooked tenders to a wire rack set over a baking sheet to drain. Avoid placing them directly on paper towels, which can soften the crust.
In a small saucepan over low heat, whisk together the honey, sriracha, and soy sauce. Warm gently for 1–2 minutes until smooth and slightly loosened, but do not boil.
Brush or drizzle the warm honey-sriracha sauce over the crispy tenders, tossing lightly if desired to coat evenly. Serve immediately while hot and crunchy.
Servings and Pairing
This recipe serves about 4–6 people depending on portion size. Pair with crispy fries, sweet potato wedges, mac and cheese, or a cool ranch or blue cheese dip to balance the heat.
Variations
Air fry at 400°F for 12–15 minutes, flipping halfway, until 165°F internally.
Bake at 425°F on a wire rack for 18–22 minutes.
Add extra sriracha for more heat.
Stir in a splash of lime juice to the sauce for brightness.
Use gluten-free flour blend for a gluten-free option.
Storage Tips
Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F until crisp and heated through.
Store extra sauce separately and reheat gently before serving.
FAQs
Can I skip the buttermilk?
Buttermilk helps tenderize the chicken and adds flavor, but you can substitute with milk mixed with 1 tablespoon of lemon juice or vinegar per cup.
How do I keep them crispy?
Fry at a steady 350°F and avoid overcrowding the pan. Reheat in an oven or air fryer instead of a microwave.
Is this recipe very spicy?
It has a moderate kick. Adjust the sriracha amount to suit your spice preference.
Can I make the sauce ahead of time?
Yes, store it in the refrigerator for up to one week and warm gently before using.
Final Thoughts
Honey-Sriracha Chicken Tenders bring together crunchy, juicy chicken with a sticky sweet-and-spicy glaze that keeps you coming back for more. Whether served as a main dish or party snack, they deliver bold flavor and satisfying texture in every bite.
Print
Honey-Sriracha Chicken Tenders
- Total Time: 12 hours 35 minutes
- Yield: 6 servings
Description
Honey-sriracha chicken tenders with crispy coating and sweet spicy glaze make the ultimate comfort dinner. Perfect for game day or family meals.
Ingredients
Chicken:
- 1 1/2–2 lbs chicken tenders
Marinade:
- 1–2 cups buttermilk
- 1/4 cup hot sauce
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried oregano
Flour Coating:
- 2 cups all-purpose flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 1/2 tbsp kosher salt
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp black pepper
- 1/2 tsp chipotle powder
Honey-Sriracha Sauce:
- 1/4 cup honey
- 1/4 cup sriracha
- 1 tsp soy sauce
Instructions
- Marinate chicken in buttermilk mixture at least 1 hour.
- Combine flour coating ingredients.
- Dredge chicken thoroughly (double coat for extra crunch).
- Fry at 350°F for 4–6 minutes until 165°F internally.
- Warm sauce ingredients together.
- Brush or toss chicken with sauce and serve immediately.
Notes
- Use a thermometer to maintain oil temperature.
- Double-dip for extra crispiness.
- Rest chicken on a wire rack after frying.
- Adjust sauce heat by increasing or decreasing sriracha.
- Prep Time: 15 minutes
- Marinating Time: 12 hours
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American