Crispy Baked Garlic Sriracha Chicken Recipes

CRISPY BAKED GARLIC SRIRACHA CHICKEN

Steps:

• Pat both sides of the chicken thighs dry with paper towels.Note: If you prefer less skin, trim the excess skin on the bottom of each thigh using kitchen scissors leaving just the skin on the top.
• Combine the Garlic Sriracha seasoning, baking powder, kosher salt, and pepper (and ground red pepper if using). Rub on both sides of the chicken thighs.
• Place the chicken skin side up on a wire rack over a lined baking sheet. Put in a 475 degree oven for 15 minutes. Reduce the oven temp to 425 and cook for an additional 30 minutes.
• Sprinkle more Garlic Sriracha seasoning over top and serve.

CRISPY BAKED HONEY-GARLIC CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place beaten egg in a shallow dish and season with salt and pepper. Place bread crumbs in another shallow dish.
• Dunk each piece of chicken in the beaten egg mixture, then coat well with bread crumbs. Transfer breaded chicken on the prepared baking sheet and repeat the process with remaining chicken.
• Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes.
• While the chicken is baking, combine honey, soy sauce, garlic, and Sriracha in a small saucepan over medium heat; bring to a boil. Reduce to heat and simmer for 3 to 4 minutes, stirring every so often.
• Remove cooked chicken from the oven and transfer to a shallow dish. Pour the sauce over top and toss until all chicken pieces are well coated.

CRISPY BAKED PANKO SRIRACHA CHICKEN STRIPS

Steps:

• Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.
• When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
• Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
• Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
• Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.
• Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.