HONEY SRIRACHA CHICKEN TENDERS
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
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 PARMESAN SRIRACHA CHICKEN TENDERS
These Crispy Parmesan Sriracha Chicken Tenders are packed with just the right kick! There's nothing like homemade chicken tenders, hope you enjoy!
Provided by Jenny
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Place 3 tablespoons Canola or Vegetable oil into a large skillet over medium heat. Place chicken tenders onto a clean plate.
- Place Panko, Parmesan, salt, pepper and garlic salt into a small bowl. Stir to combine. Transfer Panko mixture to a shallow plate/dish.
- Place buttermilk and sriracha into a medium size shallow bowl, stir to combine.
- In batches, dip each chicken tender first in buttermilk mixture making sure to shake off excess. Next, press each side of chicken tender into the Panko mixture.
- Place each coated chicken tender into hot skillet and cook both sides until crispy golden brown, about 4 minutes per side. For the last couple minutes, turn the tenders on their sides to brown both sides. Remove from hot skillet and place onto a clean plate.Serve warm with your favorite dipping sauces.
Nutrition Facts : Calories 138 kcal, Carbohydrate 9 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 781 mg, Sugar 2 g, ServingSize 1 serving
PARMESAN CHICKEN TENDERS
Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.
Provided by cakeeater567
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Season chicken strips with salt and pepper.
- Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
- Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
- Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 131.2 mg, Fat 7 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 323.1 mg, Sugar 1.5 g
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice each chicken breast into strips.
- In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
- Preheat oven to 425˚F (220˚C).
- In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
- Dip the chicken strips in the panko mixture, ensuring they are fully coated.
- Line a rimmed baking sheet with parchment paper and brush with canola oil.
- Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
- Transfer the chicken to a paper towel-lined plate to remove extra grease.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams
CRISPY HONEY SRIRACHA CHICKEN WINGS
The honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective, technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
- Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
- Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 28.7 g, Cholesterol 59.4 mg, Fat 14.3 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 3.9 g, Sodium 3151.9 mg, Sugar 24 g
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5/5 (1)Estimated Reading Time 5 minsServings 4Total Time 1 hr
- for the sriracha honey mustard sauce: Place all ingredients in a medium bowl, give it a good stir until the sauce is mixed well. Additional sriracha can be added for more heat. Store covered in the refrigerator while you prepare the baked chicken fingers.
- For the baked chicken fingers:Pour the buttermilk into a large bowl. If using chicken breasts, pound down till they're thinner and cut into strips. If using boneless, skinless chicken tenders - cut lengthwise in half. Add the chicken strips to the bowl and stir to coat with the buttermilk. Cover tightly and let marinate in the refrigerator for 30 minutes and up to 3 hours.Place 2 racks spaced apart near the center of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone pad. Spray lightly with cooking spray.In a shallow baking dish, combine the flour, paprika, chili powder, garlic powder, salt, and pepper. In another shallow baking dish, pour the beaten eggs. Place the panko breadcrumbs and parmesan cheese in a third baking dish. Coat each chicken tender in flour mixture, shaking off any excess. Next, dip in beaten eggs and drip off excess. Lastly, roll in the breadcrumb mixture, shaking off any excess. Place chicken strips on the prepare
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- Heat oil to 350 degrees. You can use a deep cooking pan but don't fill it more than 1/2 way because the hot oil will fizz and raise as you add the chicken.
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