Crispy Parmesan Sriracha Chicken Tenders Recipes

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HONEY SRIRACHA CHICKEN TENDERS



Honey Sriracha Chicken Tenders image

Some things are just better together and honey with Sriracha is the perfect example. Sweet with just the right amount of spicy, this treatment adds tons of flavor to your crispy, breadcrumb-coated chicken tenders. With 4 ingredients and 10 minutes of prep time, honey Sriracha chicken tenders could be cooking up in your oven-talk about weeknight friendly!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 5

1/4 cup honey
1/4 cup Sriracha sauce
1 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) uncooked chicken tenders (not breaded)
Additional Sriracha sauce

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  • Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.

Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g

CRISPY BAKED PANKO SRIRACHA CHICKEN STRIPS



Crispy Baked Panko Sriracha Chicken Strips image

Make and share this Crispy Baked Panko Sriracha Chicken Strips recipe from Food.com.

Provided by foodart

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup honey
1/4 cup low sodium soy sauce
1 teaspoon sesame seed oil
1 1/2 teaspoons ground ginger
2 tablespoons orange juice
1 teaspoon garlic powder
3 tablespoons sriracha sauce
3 lbs chicken breasts, cut into strips
Pam cooking spray
1/2 cup flour
3 eggs
3 cups panko breadcrumbs
1 teaspoon salt, divided

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.

Nutrition Facts : Calories 738.1, Fat 27.1, SaturatedFat 7.6, Cholesterol 238.3, Sodium 1316.8, Carbohydrate 60.8, Fiber 2.9, Sugar 15.7, Protein 59.5

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