Sriracha chicken tenders

Sriracha chicken tenders are good any day, but I particularly enjoy them in the winter. Turn to this dish when you need to feel a little heat.

I began cooking with Sriracha sauce a couple of years ago when it was a trendy food item.

Many restaurants seem to have tempered their enthusiasm for featuring Sriracha sauce throughout the menu, but it is a condiment I still like to keep on hand for dishes like this one.

This recipe serves two, but it is very easy to double.

Sriracha chicken tenders

Prep Time: 5 mins
Cook Time: 10 mins
Yields: 2


  • 1/2 of a pound of chicken tenders, sliced in halves
  • 1 tablespoon olive oil
  • 4 tablespoons Sriracha sauce
  • 4 tablespoons flour
  • 2 tablesppons of water


  1. Fill two separate bowls with flour and Sriracha sauce.
  2. Heat oil in a non-stick frying pan over medium-low heat.
  3. Dredge chicken pieces in flour and then in the sauce.
  4. Place chicken in hot pan.
  5. Add water to the pan and cover.
  6. Using a spatula, turn the chicken pieces occasionally to be sure they cook evenly on all sides. If the chicken begins to stick or brown too quickly, then add a little extra water to the pan.
  7. The chicken should be completely cooked in about 8-10 minutes.

Extra tip

Serve Sriracha chicken tenders with broccoli and potatoes.

Carrie is the author of the Wise Taste food blog.

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