Sriracha Crispy Chicken Tenders with Honey Dipping Sauce
Crispy chicken tenders are made with sriracha sauce right in the batter and served with a cool, sweet honey sour cream sauce.
chicken tenders, Sriracha
raw chicken tenders
I use 1%
vegetable oil for frying
Heat oil to 350 degrees. You can use a deep cooking pan but don't fill it more than 1/2 way because the hot oil will fizz and raise as you add the chicken.
Place a couple of paper towels on a plate for the cooked chicken. Paper towels will soak up excess oil.
In a medium bowl, mix buttermilk sriracha and salt and in another medium bowl, mix flour paprika and salt.
Pat chicken tenders dry with a paper towel. Dredge each chicken tender in the flour mixture first, then dip it in buttermilk mixture and then, toss it back in the flour mixture.
Fry battered chicken for 8 to 10 minutes, depending on the size of the tenders. Remember, use a metal slotted spoon or metal tongs to take out chicken tenders.
For the sauce, mix all three ingredients until smooth.
Serve right away.
**If you want to add a drizzle of sriracha sauce, mix 2 Tbsp of sriracha with 1 Tbsp of honey.**
I found this recipe on willcookforsmiles.com