Spicy Sticky Chicken Tenders (Low Carb)
These air-fried spicy, sticky low-carb chicken tenders are everything you love about classic crispy chicken fingers with a sweet heat twist—and they just so happen to be low carb, high protein, and perfect for easy dinners or even game day. Think crunchy coating, juicy chicken tenders, and a sticky, spicy glaze that hits all the right notes.
It’s one of those simple recipes that feels like comfort food but won’t knock you off track. If you’re cutting carbs, skipping takeout, or just want better-for-you versions of your favorite classics, these sticky chicken strips are going to be a regular in your rotation.
Spicy Crispy Chicken Tenders
This recipe uses boneless skinless chicken breasts (or tenders) coated in low-carb breadcrumbs (or crushed pork rinds) with a little paprika, salt, and pepper for flavor. From there, they’re air-fried to golden brown perfection and coated in a sticky sauce made with sriracha, low sugar honey, soy sauce, and a splash of rice vinegar.
They’re easy to prep, quick to cook, and a huge win at the dinner table. This is the better chicken move you’ll keep coming back to.
Why You’ll Love Them
- Crispy outside, juicy inside
- Sticky, spicy, and sweet
- Air fryer friendly
- A healthy, low-carb option
- An instant crowd-pleaser
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Chicken tenders or strips: Use boneless skinless chicken breasts if needed
- Low-carb breadcrumbs or pork panko: Keeps it crispy without the carbs
- Low sugar honey: The base of the sticky sauce
- Sriracha: Brings the heat
Swaps and Additions
- No breadcrumbs? Use crushed pork rinds or even almond flour
- Want it sweeter? Add a touch of brown sugar substitute or sweet chili sauce
- Go hotter with chili garlic sauce or red pepper flakes in the glaze
- Don’t have sriracha? Sub in hot sauce or your favorite Thai chili sauce
- Try adding lime juice or fresh garlic for more brightness
Airfried Spicy Sticky Chicken Tenders
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. Find the full how to in my Instagram Reel also!
Set Up the Breading Station
Whisk the eggs in a large bowl. In another bowl, mix low-carb breadcrumbs (or crushed pork rinds) with smoked paprika, salt, and black pepper.
Coat the Chicken
Dip each chicken tender into the egg mixture, let excess drip off, then coat evenly in the breadcrumb mixture. Press gently so the coating sticks.
Air Fry the Tenders
Place the tenders in a single layer in the air fryer basket. Spray lightly with avocado oil. Air fry at 400°F for 12 minutes, flip, then cook another 3–5 minutes until golden brown and cooked through (internal temperature should hit 165°F).
Make the Sticky Sauce
In a small pot over low to medium heat, combine honey, sriracha, soy sauce, rice vinegar, and garlic powder. Stir until warm and slightly thickened—add a tablespoon of water if needed to loosen it.
Sauce and Serve
Dip each cooked tender into the sticky sauce or drizzle it over the top. Sprinkle with sesame seeds and green onions. Serve hot with ranch dressing, blue cheese, or your favorite dipping sauce.
What to Serve with these Low Carb Chicken Tenders
FAQs
Yes! Bake on a prepared baking sheet at 425°F for about 15-20 minutes, flipping halfway through.
Let tenders cool completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the air fryer or oven to get them crispy again.
Absolutely—just reduce the amount of sriracha or use a mild BBQ sauce instead.
Homemade ranch, blue cheese, or even a drizzle of lime juice over the top are all next-level. The sauce is flavorful on its own too!
Pork panko or low-carb breadcrumbs are perfect. You can also use crushed cereal or panko bread crumbs if you’re not strict low-carb.
How to Store Leftovers
Store cooled tenders in an airtight container for up to 3–4 days in the fridge. To reheat, pop them in the air fryer at 375°F for 4–6 minutes. They’ll crisp back up like they’re fresh.
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Spicy Sticky Low-Carb Chicken Tenders
These spicy and sticky, low-carb chicken tenders are high protein, gluten free, and sure to be an instant crowd-pleaser!
Ingredients
Chicken Ingredients
- 1 pound chicken tenderloins or chicken breast, cut into strips
- 1 cup low-carb breadcrumbs or crushed pork rinds
- 2 large eggs
- 1 teaspoon smoked paprika
- Pinch of salt and pepper
- Avocado oil spray
Sticky Sauce Ingredients
- ¼ cup low-sugar honey (or sub regular honey)
- 2–3 tablespoons sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- ½ teaspoon garlic powder
- sesame seeds and green onions (optional garnish)
Instructions
- In one shallow bowl, whisk eggs. In another, mix breadcrumbs, paprika, salt, and pepper.
- Dip chicken into egg, then coat in breadcrumb mixture.
- Air fry in a single layer at 400°F for 12 minutes, flip, and cook another 3–5 minutes until golden and cooked through.
- While chicken cooks, warm all sauce ingredients in a small pot over low heat until smooth.
- Toss tenders in sauce or drizzle over top. Garnish with sesame seeds and green onions. Serve with your favorite dipping sauce.
Notes
If using regular honey, the chicken tenders will have added grams of sugar.
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