Description
Honey sriracha chicken tenders are golden, crispy strips you prepare by coating chicken in a simple seasoning mix and baking until they’re cooked through. Your family gets a perfect balance of sweet heat and crunch that beats anything from a takeout place.
Ingredients
Scale
Protein:
- 1 pound chicken tenders
- 1 egg
Coating:
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
Sauce and seasonings:
- 1/4 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat your oven to 400°F before you do anything else.
- Whisk together 1 egg in a shallow bowl and set it near your workspace.
- Combine 1/2 cup breadcrumbs with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in another shallow bowl.
- Pour 1/4 cup all-purpose flour into a third shallow bowl for your breading station.
- Take each of your 1 pound chicken tenders and dredge it through the flour first, shaking off any excess.
- Dip the floured tender into your egg mixture, coating all sides.
- Roll the tender through your breadcrumb mixture until it’s completely covered, pressing gently so the coating sticks to your chicken.
- Arrange your coated tenders on a parchment-lined baking sheet in a single layer.
- Blend together 1/4 cup honey, 2 tablespoons sriracha sauce, and 1 tablespoon soy sauce in a small bowl until smooth.
- Brush this honey sriracha glaze over each tender, making sure you coat the top and sides thoroughly.
- Place your sheet in the 400°F oven and bake for 20 to 25 minutes until the coating turns golden brown and the chicken reaches an internal temperature of 165°F.
- Remove your tenders from the oven and let them rest on the baking sheet for a few minutes before serving so they stay juicy inside.
Notes
- Pat your chicken tenders completely dry with paper towels before breading so the coating sticks better and crisps up nicely in the oven.
- Mix your honey sriracha sauce ahead of time and let it sit for a few minutes so the flavors blend together before brushing it onto the chicken.
- Use a wire rack placed on your baking sheet instead of parchment paper, and the bottoms of your tenders will brown evenly rather than staying pale and soft.
- For a gluten-free version, swap regular flour and breadcrumbs with rice flour and gluten-free panko, and your chicken stays just as crispy and delicious for your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 269 kcal
- Sugar: 11 g
- Sodium: 670 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 26 g
- Cholesterol: 75 mg