Follow these steps for perfect results
chicken tenders
cut in half
all-purpose flour
salt
pepper
paprika
cumin
chili powder
garlic powder
butter
cut into 4 pieces
hickory barbeque sauce
honey
sriracha hot Thai chili sauce
vegetable oil
for deep frying
Combine flour, salt, pepper, paprika, cumin, chili powder, and garlic powder in a bowl.
Coat chicken tenders in the flour mixture, ensuring all sides are covered.
Heat vegetable oil to 350-375°F.
Deep fry chicken in small batches for 2-3 minutes, or until cooked through.
Remove chicken and drain on a rack or paper towels.
Melt butter in a large frying pan over low heat.
Add barbeque sauce and honey, mixing until heated through.
Stir in Sriracha sauce gradually, tasting to adjust spice level.
Add cooked chicken to the pan and toss to coat evenly.
Serve immediately with blue cheese or ranch dressing, celery sticks, and beverages.
Expert advice for the best results
Adjust the amount of Sriracha to your preferred spice level.
Make sure the oil is at the correct temperature for best results.
Don't overcrowd the fryer to maintain oil temperature.
Everything you need to know before you start
15 minutes
Flour mix can be made ahead of time.
Arrange wings on a platter with dipping sauces and celery sticks.
Serve immediately after cooking.
Offer a variety of dipping sauces.
Cuts through the spice.
Off-dry to complement the spice.
Discover the story behind this recipe
Modern American with Thai influence
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