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Thursday, May 2, 2013

Honey Sriracha Chicken Tenders

Tenders ready for oven.
    For the last month I have been on a quest to conquer this recipe. It's very simple with just 4 ingredients. Dip chicken tenders in a mix of honey and Sriracha sauce and then coat them with bread crumbs and bake. How easy!
    If you stick to the recipe, it is. The first time I didn't have the panko bread crumbs so I used mashed potato flakes. Not so good. They looked albino, so I baked them longer for color, but got the chicken over done, so they turned out like little orange baseball bats. Yikes!
    Determined I tried again. This time I had better success. The trick is to flip them halfway. The honey and chili sauce combine for an interesting flavor punch. There's a hint of sweet and a little tang in the background that sneaks up on you. This is probably not for the light of heart (heat).

Honey Sriracha Chicken Tenders
Four simple ingredients.
1/4 cup honey
1/4 cup Sriracha sauce
1 cup panko (Japanese) bread crumbs
1.25 lb. or 9-10 fresh chicken tenders (a little over a pound)

 
Heat oven to 400°F. Spray large cookie sheet with cooking spray.
 
In small bowl, mix honey and Sriracha sauce. Put bread crumbs in large plastic food storage bag or small pie pan. Coat chicken with Sriracha mixture. Place strips in crumbs and coat. Put chicken on cookie sheet.
 

Bake 7 to 8 minutes and then flip. Cook another 8 - 9 minutes until chicken is no longer pink and bread crumbs are golden brown. Serve with additional Sriracha sauce or other favorite dipping sauce.

Makes 3 servings.


Tip: Don't use microwave to reheat, if necessary, use oven.
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