Here’s a simple recipe for Spicy Honey Chicken Tenders that are tender on the inside and golden crunchy on the outside:
Ingredients
Chicken Tenders: 1 pound (or boneless, skinless chicken breasts cut into strips)
Flour: 2 cups
Eggs: 1, beaten
Cumin Powder: 1 teaspoon
Garlic Powder: 1 teaspoon
Paprika: 1 teaspoon
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
baking soda ⅓ teaspoon
Crushed ginger and Garlic 1 Tablespoon
Milk ½ cup
mixed herbs:½ teaspoon
cajun seasoning:½ teaspoon
Vegetable Oil: For frying
Coriander powder (optional)
1 tablespoon Butter
Instructions
Coat the Chicken
Marinate the chicken with one teaspoon of chilli powder, one teaspoon of salt, one teaspoon of cumin powder, ½ teaspoons of allspice powder, ½ teaspoons of turmeric powder, and mix well. Now add two tablespoons of flour and gently toss it so all the pieces are well coated and dry.
Prepare the Ingredients
In a large bowl, add 2 cups flour, one teaspoon chilli powder, ½ teaspoon cumin powder, ½ teaspoon cajun seasoning, one teaspoon garlic powder, ½ teaspoon mixed herbs, salt to taste, ¼ teaspoon baking soda, and mix well.
Now divide the dry mixture into two bowls, one containing 1/3 of it and the other containing a larger portion.
Preparing Wet and Dry Batter
Add the egg to the bowl with less flour mixture. Add one teaspoon of crushed ginger and garlic, then add the milk to make a batter of medium thickness.
Coat in the wet batter and then coat in the dry batter with light hands.
Heat the Oil
Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat. The oil should reach 350°F (175°C).
Fry the Chicken
Fry the chicken tenders in batches, avoiding overcrowding the pan. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve
Place the cooked chicken fingers on a plate lined with paper towels to drain excess oil.
For making chilli glaze:
Heat the pan with one tablespoon of butter; once the butter is melted, add one teaspoon of cayenne pepper, a tablespoon of honey for sweetness, and one tablespoon of chilli sauce for an extra kick. Cook for a minute until everything is well combined.
You can coat these chicken pieces in the glaze or brush the glaze on.
Serve warm with your favourite dipping, ranch, honey mustard, or barbecue sauce.
Baking Option
Preheat the oven to 400°F (200°C).
Arrange the breaded chicken fingers on a baking sheet lined with parchment paper. Lightly spray with cooking oil.
Bake for 20-25 minutes, flipping halfway through, until crispy and fully cooked.
Enjoy your delicious homemade crispy chicken fingers! 😊
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