Honey Sriracha Chicken Tenders

Honey Sriracha Chicken Tenders

Mmm, chicken tenders! I am a big fan of them. They are convenient to have around and versatile. This preparation is tender, spicy and delicious, as well as quite simple — even if you need to thaw the chicken in the sink, it takes less than an hour from deciding what to make to eating it. It also scales pretty easily if you know about how much someone eats — just total up the number of chicken tenders you need.

These are baked, so they’re relatively low maintenance and don’t oil up your kitchen, as well as being healthier that way. I may spray them with a bit of cooking spray next time so the crumbs brown up better, but that’s the only change I’d make. The spice-enabled roommate and I gobbled these up with joy when I made them!

Honey Sriracha Chicken Tenders, barely adapted from Betty Crocker

8-12 chicken breast tenderloins
1/4 c. honey
1/4 c. Sriracha
1 c. or so panko breadcrumbs
cooking spray

Preheat the oven to 400F. Line a baking sheet with foil and spray a baking sheet with cooking spray.

Pat the breast tenderloins dry. Season with a bit of salt.

Mix the honey and Sriracha in a bowl. Spread the crumbs on a plate. Dunk the tenderloins in the bowl to coat them with the honey-Sriracha mixture, then roll them in the breadcrumbs. Set them on the baking sheet and spray with cooking spray again.

Bake for 15-20 minutes, turning after about 10, until chicken is cooked through. Serve with extra Sriracha for dipping.


~ by iliadawry on 6 May 2013.

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