Sweet & Spicy Sticky Chicken Tenders

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Sweet & Spicy Sticky Chicken Tenders

There’s just something about sticky, sweet, and slightly spicy chicken tenders that brings everyone running to the dinner table. I first made this recipe on a whim during one of those “what’s-for-dinner?” evenings when I had a pack of chicken tenders in the fridge and zero desire to make a grocery run. I wanted something quick, flavorful, and family-approved—and oh my, did these deliver!

From the first bite, it was clear this recipe was going to be a keeper. My husband looked up mid-bite with that “what is this magic?” face, and my kids—who usually shy away from anything with a hint of spice—were licking their fingers and asking for seconds. It was a rare dinner win that made me feel like a kitchen rockstar on an ordinary Tuesday.

What I love most is how easy they are to throw together. You can prep them ahead of time, pop them in the oven (or fry if you’re feeling indulgent), and toss them in that luscious sticky sauce just before serving. It’s a crowd-pleaser that hits the sweet, savory, and spicy notes perfectly. Plus, they reheat like a dream, making them ideal for leftovers (if there are any!).

I’m excited to share this recipe with you—not just because it’s delicious, but because I know it’ll make your dinnertime a little easier and a lot more exciting.

Questions I Often Get Asked About This Recipe

Can I make these ahead of time?
Yes! You can prep and fry or bake the chicken tenders ahead of time. Just store them in an airtight container in the fridge and reheat them in the oven before tossing with the sauce.

Is this recipe kid-friendly?
Absolutely. The heat is mild, but you can adjust the spice level by reducing the amount of hot sauce or chili flakes in the sauce.

Can I bake instead of fry?
Yes! Baking is a great alternative. Just lay them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

What can I serve this with?
These tenders are great with rice, fries, or a simple side salad. They’re also fantastic in wraps or over a bed of greens for a spicy chicken salad.

How do I make them extra crispy?
Double-coat the chicken in the flour and cornstarch mix, and make sure your oil is hot enough before frying—around 350°F (175°C).

What You Need to Make Sweet & Spicy Sticky Chicken Tenders

Ingredients:

1.5 lbs chicken tenders (or boneless chicken breasts cut into strips)

1 cup buttermilk

1 ½ cups all-purpose flour

½ cup cornstarch

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

Salt and pepper to taste

Vegetable oil (for frying)

Sticky Sauce:

½ cup honey

¼ cup soy sauce

2 tbsp brown sugar

2 tbsp ketchup

1 tbsp apple cider vinegar

1 tbsp sriracha (adjust to taste)

2 cloves garlic, minced

1 tsp cornstarch + 1 tbsp water (slurry for thickening)

Special Tools:

Deep skillet or fryer

Mixing bowls

Whisk

Small saucepan

Tongs or slotted spoon

How to Make Sweet & Spicy Sticky Chicken Tenders

Marinate the Chicken: In a large bowl, combine chicken tenders and buttermilk. Cover and refrigerate for at least 30 minutes, or up to overnight for extra tenderness.

Prepare the Breading: In another bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

Bread the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to coat well. For extra crunch, repeat the dredging process for a second coat.

Fry the Chicken: Heat oil in a deep skillet to 350°F. Fry chicken tenders in batches until golden brown and cooked through (about 6–8 minutes). Drain on paper towels.

Make the Sauce: In a saucepan over medium heat, combine honey, soy sauce, brown sugar, ketchup, vinegar, sriracha, and garlic. Bring to a simmer. Stir in the cornstarch slurry and simmer for another 2-3 minutes until thickened.

Toss and Serve: Place the crispy chicken tenders in a large bowl and pour the sticky sauce over the top. Toss until evenly coated. Serve immediately!

Tips for Making the Best Sweet & Spicy Sticky Chicken Tenders

Double Dredge for Crunch: Don’t skip the second flour dip if you want ultra-crispy tenders.

Oil Temperature Matters: Keep oil between 350–375°F for the perfect fry. Use a thermometer if possible.

Adjust the Heat: Add more sriracha for a spicier kick, or swap with chili garlic sauce for a different flavor twist.

Oven Option: Bake for a lighter version—just make sure to spray the tenders lightly with oil.

Make It a Meal: Serve with steamed jasmine rice, pickled veggies, or in a toasted bun for a spicy sandwich.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! My kids and husband devoured them. The perfect combo of crispy and saucy. Will be making these every week!”

⭐️⭐️⭐️⭐️ “So good! I baked mine instead of frying and they still turned out crispy. Next time I might add a touch more spice.”

⭐️⭐️⭐️⭐️⭐️ “Made this on a busy weeknight and it was a hit! Super easy and flavorful. I loved how the sauce clung to every bite.”

⭐️⭐️⭐️⭐️ “Great recipe! I used chicken thighs and it still worked great. Just wish I had doubled the sauce—it’s that good!”

⭐️⭐️⭐️⭐️⭐️ “My picky eater asked for seconds AND thirds. That’s never happened before. Thank you for this gem!”

Printable Recipe

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