Sriracha Honey Chicken Tenders

$- 1 lb chicken tenders - 1/2 cup all-purpose flour - 1/2 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and black pepper to taste - 1/4 cup honey - 1/4 cup Sriracha sauce - 1 tablespoon soy sauce - Fresh cilantro, finely chopped (for garnish, optional) When making Sriracha honey chicken tenders, the ingredients matter a lot. First, I use chicken tenders because they cook quickly and stay juicy. Next, all-purpose flour gives a nice base for the egg. The panko breadcrumbs add great crunch. For seasonings, garlic powder and onion powder boost the taste. Smoked paprika gives a warm flavor, while salt and black pepper are basic needs. The sauce is where the magic happens. Honey brings sweetness, while Sriracha adds heat and flavor. Soy sauce rounds it out with a savory touch. I like to garnish with fresh cilantro for a pop of color and flavor. These ingredients come together to create a dish that is both simple and full of flavor. 1. Start by preheating your oven to 400°F (200°C). 2. Line a baking sheet with parchment paper. This helps with cleanup and keeps the tenders from sticking. 3. In a shallow mixing bowl, mix together: - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and black pepper to taste This mix adds great flavor to the chicken. 1. In another bowl, crack one large egg and beat it well. 2. In a third bowl, add 1/2 cup panko breadcrumbs. 3. Take one chicken tender. First, dip it in the flour mix. Shake off any extra flour. 4. Next, dip the floured tender into the beaten egg. Let extra egg drip back into the bowl. 5. Roll the chicken tender in the panko breadcrumbs. Press gently so they stick well. 6. Place the coated tenders on the lined baking sheet in a single layer. 1. In a small bowl, mix together: - 1/4 cup honey - 1/4 cup Sriracha sauce - 1 tablespoon soy sauce Whisk until smooth. This sauce gives the tenders a tasty glaze. 2. Brush half of the sauce over the chicken tenders before baking. 3. Bake the tenders for 15-20 minutes. They should be golden brown and cooked through (165°F or 74°C). 4. In the last 2-3 minutes, brush the rest of the sauce over the tenders. This makes them extra sticky and flavorful. 5. Once done, let the chicken rest for a few minutes. This keeps them juicy. 6. Optionally, sprinkle chopped cilantro on top before serving for added color and taste. To make your chicken tenders extra crunchy, use panko breadcrumbs. They add a light and crisp texture. Regular breadcrumbs won't give you the same result. Also, the oven temperature is key. Preheat your oven to 400°F (200°C) for the best crunch. This high heat cooks the chicken fast and crisps the coating nicely. Adjust the Sriracha levels to match your heat preference. If you like it spicy, add more Sriracha. For a milder taste, use less. You can also customize the sauce. Try adding lime juice for a zesty kick or sesame oil for depth. These small changes can make a big difference in flavor. Pair your chicken tenders with sides like coleslaw or sweet potato fries. They add color and flavor. For dips, ranch or blue cheese work well. Presentation matters too! Serve the tenders on a rustic wooden platter. Add lime wedges on the side for a fresh touch. This makes your dish more appealing and fun to eat. {{image_4}} You can use boneless chicken breasts instead of tenders. They work just as well. Cut them into strips for easy cooking. If you want variety, try tofu or shrimp. Both options soak up flavors well and make great alternatives. Add spices to change up the taste. Consider cayenne for heat or cumin for warmth. You can also mix in herbs like thyme or oregano. Serve the tenders with different sauces too. A sweet chili sauce or ranch dressing can add a fun twist. Baking is healthier and easy. It needs less oil and is less messy. Frying, however, gives a crispier texture. If you decide to fry, heat the oil to 350°F. Cook them in small batches to keep the oil hot. This will help them cook evenly and stay crispy. To store chicken tenders, place them in a shallow, airtight container. Make sure to let them cool down first. This helps keep them fresh. In the refrigerator, they last about 3 to 4 days. If you want, you can also wrap them tightly in foil or plastic wrap. This method works well too. When you want to reheat chicken tenders, the best method is the oven. Preheat it to 350°F (175°C). Place the tenders on a baking sheet and heat for about 10 to 15 minutes. This keeps the outside crispy. You can also use an air fryer for a quick option. Just set it to 350°F and check after 5 minutes. Avoid using the microwave, as it can make them soggy. To freeze chicken tenders, first, let them cool completely. Then, place them in a freezer-safe bag or container. Be sure to remove as much air as possible. They can stay frozen for about 2 to 3 months. When you’re ready to eat, thaw them in the fridge overnight. Reheat using the oven or air fryer as mentioned above for the best results. Yes, you can. Here are some common substitutes: - Chicken tenders: Use boneless chicken breasts. - All-purpose flour: Almond or coconut flour works well. - Panko breadcrumbs: Try crushed rice cereal or gluten-free breadcrumbs. - Honey: Maple syrup or agave nectar are good swaps. - Sriracha sauce: Use chili paste or hot sauce for a different flavor. These options help if you have allergies or dietary needs. To make this dish gluten-free, use these alternatives: - Replace all-purpose flour with a gluten-free flour blend. - Use gluten-free panko breadcrumbs or crushed rice cereal for crunch. - Ensure the soy sauce is gluten-free or use tamari instead. These swaps keep the taste while making it safe for gluten-free diets. You can check if the chicken is fully cooked in two ways: - Use a meat thermometer. The internal temperature should reach 165°F (74°C). - Look for clear juices. If the juices run clear when cut, it's done. Both methods ensure your chicken is safe and tasty. This recipe for chicken tenders covers all the basics. We explored key ingredients, like chicken, flour, and seasonings. You learned how to coat and bake for a perfect crunch. Tips on storage and variations helped you get creative. In the end, you can enjoy these tenders any way you like. Whether you spice them up or serve them with a new sauce, the sky's the limit. Happy cooking!$

Sriracha Honey Chicken Tenders

Savor the deliciousness of Sriracha Honey Chicken Tenders with this easy recipe! Perfectly crispy on the outside and tender on the inside, these mouthwatering tenders are coated in a flavorful glaze of honey and Sriracha, giving you the ultimate sweet and spicy bite. Ready in just 35 minutes, this dish is perfect for any dinner or party.

Print Recipe Pin Recipe

Ingredients

1 lb chicken tenders

1/2 cup all-purpose flour

1/2 cup panko breadcrumbs (for an extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

1 large egg

1/4 cup honey

1/4 cup Sriracha sauce

1 tablespoon soy sauce

Fresh cilantro, finely chopped (for garnish, optional)

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.

In a shallow mixing bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to ensure an even distribution of the spices.

In a separate shallow bowl, crack the egg and beat it well until the yolk and white are fully blended.

In a third bowl, add the panko breadcrumbs, ready for coating the chicken tenders.

Take one chicken tender and coat it first in the flour mixture, shaking off any excess flour. This will provide a base for the egg to stick.

Next, dip the floured chicken tender into the beaten egg, allowing any excess egg to drip off back into the bowl.

Finally, roll the chicken tender in the panko breadcrumbs, pressing down gently to make sure the breadcrumbs adhere well. Place the coated tenders on the prepared baking sheet in a single layer.

In a small mixing bowl, whisk together the honey, Sriracha sauce, and soy sauce until you achieve a smooth and well-combined glaze.

Using a brush or spoon, generously coat half of the Sriracha honey mixture over the chicken tenders before placing them in the oven. This will infuse flavor while baking.

Bake the chicken tenders in the preheated oven for 15-20 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F / 74°C) and the tenders are a beautiful golden brown color.

In the last 2-3 minutes of baking, brush the remaining Sriracha honey mixture over the tenders for an extra sticky and flavorful glaze.

Once baked, remove the chicken tenders from the oven and allow them to rest for a couple of minutes. This resting period helps the juices redistribute, keeping the chicken tender and juicy.

If desired, sprinkle freshly chopped cilantro on top of the tenders just before serving for a vibrant pop of color and an added layer of flavor.

- Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Serve the chicken tenders on a rustic wooden platter accompanied by lime wedges on the side for a zesty kick, enhancing both the taste and visual appeal.