Description
Crispy baked chicken tenders coated in a sweet and spicy sriracha honey glaze, served with a tangy lime sour cream dipping sauce. Perfectly balanced with a hint of heat and a creamy dip for a flavorful and satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 pound chicken fillets
- 1 cup panko crumbs
- 1/4 cup milk
- 1 egg
- Salt & pepper (to taste)
Sriracha Honey Glaze
- 1/4 cup sriracha
- 1/2 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Juice of 1 lime
Lime Sour Cream Dipping Sauce
- 1/2 cup sour cream
- 2 tablespoons mayo
- 1 teaspoon Worcestershire sauce
- Zest of 1 lime
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and place the oven rack in the top third of the oven to ensure the tenders get a nice crisp finish.
- Prepare Coating Stations: Set up two bowls: one with panko crumbs and another with a mixture of egg and milk whisked together.
- Coat the Chicken: Season the chicken fillets with salt and pepper. Dip each piece first into the egg and milk mixture, allowing any excess liquid to drip off, then dredge it in the panko crumbs to fully coat. Place coated tenders on a non-stick baking sheet.
- Bake the Chicken: Bake the breaded chicken tenders in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.
- Make the Sriracha Honey Glaze: While the chicken bakes, mix together the sriracha, honey, soy sauce, rice vinegar, and lime juice in a bowl until combined.
- Prepare the Dipping Sauce: In a separate small bowl, combine sour cream, mayonnaise, Worcestershire sauce, and lime zest to create a creamy dipping sauce.
- Glaze and Serve: Once cooked, use tongs or fingers to dip each chicken tender into the sriracha honey glaze, coating thoroughly. Serve immediately with the lime sour cream dipping sauce on the side.
Notes
- You can substitute chicken fillets with chicken tenders for an even quicker prep.
- If you prefer less heat, reduce the amount of sriracha in the glaze.
- For a gluten-free option, use gluten-free panko breadcrumbs.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Make the dipping sauce ahead and chill for more developed flavors.
