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These crispy chicken tenders are all about the crunch! The double-fry technique ensures maximum crispiness, while the hot honey glaze adds a spicy-sweet kick. The dipping sauce brings it all together with creamy, tangy flavors. Perfectly golden and irresistibly crunchy, these tenders are a treat for anyone who loves bold flavors and textures.
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Take ⅓ of the flour mix, add carbonated water, and whisk until it looks like a thin pancake batter.
Coat the chicken first with dry flour and let it absorb.
Dip into the wet batter, drain, then coat again in the dry mix, pressing well.
Fry in hot oil at ~180°C until golden.
Rest for 5 minutes, then fry again for 2–3 minutes for maximum crunch.
Toss the chicken in hot honey glaze while still hot.
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For extra crispiness, ensure the chicken is well-coated in the dry mix after dipping in the wet batter.
Use carbonated water for the batter to make it lighter and airy.
Let the chicken rest after the first fry to allow the coating to set before frying again.
Can I use regular honey instead of hot honey?
Yes, but you may lose the spicy kick. You can add a bit of cayenne or chili powder to regular honey for a similar effect.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable oil or canola oil.
Can I bake the chicken instead of frying?
While frying gives the best crunch, you can bake the chicken at 200°C (400°F) for about 20–25 minutes, flipping halfway through.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
Can I make the glaze less spicy?
Reduce the amount of sriracha or mix it with more honey to balance the heat.
