Chicken tenders are a classic comfort food that are made even better when drizzled with a homemade hot honey garlic sauce. Every piece of this recipe is seasoned from the chicken, to the flour and even the egg mixture. By seasoning each portion, you'll create layers of flavor that will make these chicken tenders stand out among the rest. If you are unable to find already cut chicken tenders at the grocery store, you can use chicken breasts cut in half. To ensure even cooking, the tenders should be roughly the same thickness. This can be achieved by pounding the breasts with a meat mallet between two sheets of parchment paper or wax paper.
Hot Honey Chicken Tenders
1 cup canola oil
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken tenders (you can also use chicken breasts cut in half)
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 tablespoon Sriracha
1/2 cup clover honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1 tablespoon cornstarch
1/4 cup water
Heat a medium saucepan over medium high heat, add honey, garlic, red pepper flakes and soy sauce to the pan.
In a small bowl, combine cornstarch and water. Add the cornstarch mixture to the honey mixture into the saucepan until thickened, about 1-2 minutes. Remove from the heat.
In a large skillet, heat the canola oil over medium high heat.
In a separate bowl, combine flour, onion powder, garlic powder, paprika and cayenne pepper. Season the chicken generously with salt and pepper. In another bowl, beat eggs with Sriracha hot sauce.
Dredge the chicken tenders in flour mixture then dip into eggs and again in the flour mixture. Shake off any excess flour.
Add chicken to the skillet with oil, 2 or 3 at a time, and fry until cooked through and the crust is golden brown, about 3 to 5 minutes per side. Transfer to a plate lined with a paper towel. Serve with hot honey garlic sauce drizzled over top.
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