Description
These Sriracha Honey Chicken Tenders are a perfect balance of sweet and spicy flavors, coated in crunchy panko and baked to golden perfection. Served with a tangy lime sour cream dipping sauce, they make a delicious and easy appetizer or meal that’s sure to please your taste buds.
Ingredients
Scale
Chicken Coating
- 1 pound chicken fillets
- 1 cup panko crumbs
- 1/4 cup milk
- 1 egg
- Salt & pepper to taste
Sriracha Honey Sauce
- 1/4 cup sriracha
- 1/2 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Juice of 1 lime
Dipping Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- Zest of 1 lime
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and position the rack in the top third of the oven to ensure even cooking and browning of the chicken tenders.
- Prepare the coatings: In two separate bowls, set one with the panko crumbs, and in the other, whisk together the egg and milk until well combined. Season the chicken fillets with salt and pepper.
- Coat the chicken: Dip each chicken piece first into the egg and milk mixture, allowing excess to drip off, then coat thoroughly with the panko crumbs. Arrange the coated chicken tenders on a non-stick baking sheet, ensuring they are spaced evenly.
- Bake the chicken: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, until the chicken is cooked through and golden brown on the outside.
- Make the sriracha honey sauce: While the chicken is baking, combine the sriracha, honey, soy sauce, rice vinegar, and lime juice in a bowl, stirring until smooth.
- Prepare the dipping sauce: In another small bowl, mix together the sour cream, mayonnaise, Worcestershire sauce, and lime zest until well combined. Chill if desired.
- Coat and serve: Once the chicken tenders are cooked, use tongs or fingers to dip them into the sriracha honey sauce, coating well. Serve immediately with the lime sour cream dipping sauce on the side.
Notes
- For extra crispiness, place the chicken tenders on a wire rack over the baking sheet to allow air circulation while baking.
- The dipping sauce can be made ahead and refrigerated until ready to serve.
- Adjust the amount of sriracha to your preferred spice level for the honey sauce.
- Use chicken tenders or thinly sliced chicken fillets for best results.
- This recipe yields 2 servings but can be easily doubled for a larger group.
