Firebird Spicy Chicken Tenders

For the Firebird Sauce:

1. In a small saucepan, combine Firebird Sriracha Sauce, honey, melted butter, garlic powder, smoked paprika, and cayenne pepper.

2. Heat the sauce over low-medium heat, stirring continuously, until all the ingredients are well combined and the sauce is heated through. This should take about 3-4 minutes. Once done, remove the sauce from the heat and set it aside.

For the Chicken Tenders:

1. Preheat your oven to 200°F (95°C). Place a wire rack on a baking sheet and keep it in the oven. This will keep your cooked chicken tenders warm while you finish frying the batch.

2. Set up a breading station with three shallow bowls. In one bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs. Season each bowl with a pinch of salt and black pepper.

3. Take a chicken tender and coat it in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it thoroughly with breadcrumbs. Press the breadcrumbs onto the chicken gently to ensure they adhere.

4. Heat about 1 inch of cooking oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken tenders into the hot oil.

5. Fry the chicken tenders for about 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).

6. Use a slotted spoon to transfer the cooked chicken tenders to the wire rack in the preheated oven to keep them warm while you fry the remaining batch.

7. Once all the chicken tenders are cooked, generously brush them with the prepared Firebird Sauce.

8. Serve the Firebird Spicy Chicken Tenders with your favorite dipping sauces, a side of coleslaw, or atop a bed of crisp lettuce for a spicy chicken salad. Enjoy the perfect balance of heat and flavor with every bite!