Honey Sriracha Chicken Tenders

Serves 1
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Directions

  1. 1Start melting down some butter for the sauce.
  2. 2Start melting down some butter for the sauce.
  3. 3Start melting down some butter for the sauce.
  4. 4Toast the honey sriracha seasoning in the melted butter.
  5. 5Toast the honey sriracha seasoning in the melted butter.
  6. 6Toast the honey sriracha seasoning in the melted butter.
  7. 7Add sriracha or hot sauce.
  8. 8Add sriracha or hot sauce.
  9. 9Add sriracha or hot sauce.
  10. 10Kill the heat and add a lot of honey to the sauce.
  11. 11Kill the heat and add a lot of honey to the sauce.
  12. 12Kill the heat and add a lot of honey to the sauce.
  13. 13In a bowl, crack one egg.
  14. 14In a bowl, crack one egg.
  15. 15In a bowl, crack one egg.
  16. 16Add cold sparkling water to the egg. This will be the wet batter.
  17. 17Add cold sparkling water to the egg. This will be the wet batter.
  18. 18Add cold sparkling water to the egg. This will be the wet batter.
  19. 19Prepare the dry batter using flour, corn starch, and honey sriracha seasoning.
  20. 20Prepare the dry batter using flour, corn starch, and honey sriracha seasoning.
  21. 21Prepare the dry batter using flour, corn starch, and honey sriracha seasoning.
  22. 22Dip the chicken into the wet batter, letting the excess drip off.
  23. 23Dip the chicken into the wet batter, letting the excess drip off.
  24. 24Dip the chicken into the wet batter, letting the excess drip off.
  25. 25Transfer the chicken to the dry batter and pack it in.
  26. 26Transfer the chicken to the dry batter and pack it in.
  27. 27Transfer the chicken to the dry batter and pack it in.
  28. 28Dust off the excess dry batter.
  29. 29Dust off the excess dry batter.
  30. 30Dust off the excess dry batter.
  31. 31Dip the chicken back into the wet batter for a second coat.
  32. 32Dip the chicken back into the wet batter for a second coat.
  33. 33Dip the chicken back into the wet batter for a second coat.
  34. 34Dip the chicken back into the dry batter for a second coat.
  35. 35Dip the chicken back into the dry batter for a second coat.
  36. 36Dip the chicken back into the dry batter for a second coat.
  37. 37Drop the battered chicken tenders into oil heated to 350 degrees Fahrenheit.
  38. 38Drop the battered chicken tenders into oil heated to 350 degrees Fahrenheit.
  39. 39Drop the battered chicken tenders into oil heated to 350 degrees Fahrenheit.
  40. 40Fry for five to six minutes until golden brown perfection.
  41. 41Fry for five to six minutes until golden brown perfection.
  42. 42Fry for five to six minutes until golden brown perfection.
  43. 43Top the fried chicken tenders with flaky white salt.
  44. 44Top the fried chicken tenders with flaky white salt.
  45. 45Top the fried chicken tenders with flaky white salt.
  46. 46Toss the chicken tenders in the beautiful sauce until coated.
  47. 47Toss the chicken tenders in the beautiful sauce until coated.
  48. 48Toss the chicken tenders in the beautiful sauce until coated.

Ingredients

  • butter
  • butter
  • butter
  • honey sriracha seasoning
  • honey sriracha seasoning
  • honey sriracha seasoning
  • sriracha or hot sauce
  • sriracha or hot sauce
  • sriracha or hot sauce
  • honey
  • honey
  • honey
  • flour
  • flour
  • flour
  • corn starch
  • corn starch
  • corn starch
  • 1 egg
  • 1 egg
  • 1 egg
  • cold sparkling water
  • cold sparkling water
  • cold sparkling water
  • chicken tenders
  • chicken tenders
  • chicken tenders
  • oil
  • oil
  • oil
  • flaky white salt
  • flaky white salt
  • flaky white salt

Tips

  • Use a wet-dry-wet-dry method for extra thick batter on the chicken tenders.