Yet another chicken tender recipe coming at ya. This one is perfectly delicious and sorta healthy since the tenders are baked not fried.
The sauce is quite spicy but with the perfect sweetness. The butter really makes the sauce velvety smooth and helps it to stick to the chicken tenders.
What you need,
1 lb. chicken tenders
1 cup buttermilk
1 tbsp. sriracha sauce
¼ tsp. fresh cracked black pepper
¼ tsp. salt
For the sauce,
½ cup sriracha sauce
¼ cup honey
¼ cup water
1 tbsp. brown sugar
2 tbsp. butter
2 cups Panko breadcrumbs
Ranch dressing for serving
In a large zip lock bag combine the buttermilk, 1 tablespoon sriracha sauce and salt and pepper. Add the chicken tenders to the bag and marinade at least 8 hours or overnight.
To make the sauce combine the sriracha sauce, honey, water, brown sugar and butter into a small pot. Over medium heat stir until the mixture comes to boil. Reduce the heat and simmer on low until the chicken is cooked.
Heat the oven to 400 degrees.
Remove the each chicken tender from the marinade and coat well with the panko crumbs. Place the coated chicken onto a rack on a cookie sheet. Bake for 15-20 minutes until the chicken is brown and crisp and cooked through.
When you are ready to serve dip each tender into the sauce to coat completely.
I like to serve mine with a little ranch dip and some fresh cut veggies.
As and aside I would like to say my favorite ranch dip is the Renee’s Buttermilk Ranch.
You can adjust the honey in the sauce if you prefer it a little more or less sweet.
We really loved this dinner; it was quick and easy and had a ton of flavor.