Cat Scratch Fever
Ignite your taste buds with this bold and flavorful 'Cat Scratch Fever' recipe! These crispy, golden chicken tenders are marinated in a zesty blend of lime juice, honey, soy sauce, and a spicy kick of sriracha and cayenne pepper for an unforgettable burst of flavor. Coated in a crunchy panko breadcrumb crust and fried to perfection, these tenders are irresistibly juicy on the inside and satisfyingly crisp on the outside. Perfect for game nights, casual dinners, or as a fun appetizer, this easy recipe comes together in just 35 minutes with simple pantry staples. Don’t forget the lime wedges for a tangy finish or your favorite dipping sauce on the side! Spicy chicken lovers, this one’s for you!
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Premium natural pet food made with 100% New Zealand ingredients.
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Recipe Information
Ingredients
- 1 pound chicken tenders
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 3 tablespoons cornstarch
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup vegetable oil
- 4 optional lime wedges
Instructions
In a small mixing bowl, whisk together lime juice, honey, soy sauce, sriracha, garlic powder, paprika, and cayenne pepper to create a marinade.
Place chicken tenders in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
In a medium-sized bowl, mix cornstarch and flour together. In a separate bowl, beat the eggs. In another bowl, place panko breadcrumbs.
Remove chicken tenders from the marinade and pat dry with paper towels. Discard remaining marinade.
Dredge each chicken tender in the cornstarch-flour mixture, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere.
Heat vegetable oil in a large skillet over medium heat until it reaches about 350°F (175°C).
Carefully place the coated chicken tenders into the hot oil, cooking them in batches for about 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F or 74°C).
Transfer cooked chicken tenders to a plate lined with paper towels to drain excess oil.
Serve immediately with lime wedges on the side for an extra citrusy kick. Pair with your favorite dipping sauce if desired.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 11.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
