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Recipe Card
ingredients
- 2 pounds chicken tenderloins
- 1 large egg, beaten
- 1/2 teaspoon onion powder, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon chili powder, divided
- 1/2 teaspoon chicken seasoning, divided
- 2 cups all purpose flour
- 2 cups cornstarch
- 2 1/2 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/3 cup mustard
- 1/2 cup Dr. Pepper
- 2 cups Huy Fong Sriracha Hot Chili Sauce Ketchup
- 1 cup green onions, sliced for garnish
Method
Step 1
In a large bowl add chicken tenders with egg, and 1/4 teaspoon each of onion powder, garlic powder, chili powder, and chicken seasoning.
Step 2
In a separate bowl, combine all-purpose flour and cornstarch, the remaining 1/4 teaspoon of seasonings, and mix until well combined.
Step 3
Coat chicken tenders with the dry mixture and lay on a wire rack for 10-15 minutes to allow the breading to adhere.
Step 4
In a deep fryer, heat 6-8 quarts of preferred oil to 375°F. Fry the chicken tenders in small batches for 8-10 minutes, or until crispy and golden brown.
Step 5
In a small saucepan on medium heat, combine the butter, brown sugar, mustard, Huy Fong Sriracha Hot Chili Sauce Ketchup, and Dr. Pepper. Cook, stirring occasionally until the sauce is thickened.
Step 6
Place chicken tenders on a wire rack before pouring the glaze over them and garnish with sliced green onions. Serve immediately.