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For this dish, you need: - 1 lb chicken tenders - 1/2 cup honey - 1/4 cup Sriracha sauce - 1 tablespoon soy sauce (or tamari) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper These ingredients create a perfect balance of sweet and spicy. The chicken tenders soak up the marinade and become flavorful. The marinade gives the chicken its unique taste. You mix: - Honey - Sriracha sauce - Soy sauce - Garlic powder - Onion powder - Salt - Black pepper This mix brings out the best in the chicken. The honey adds sweetness while Sriracha gives a kick. The soy sauce adds depth, and the spices enhance the flavor. For the breading, gather: - 1 cup Panko breadcrumbs - 1/4 cup all-purpose flour - 2 large eggs The Panko breadcrumbs give a crunchy texture. The flour helps the egg stick, and the eggs create a golden coating. Together, these ingredients make each bite crispy and satisfying. To make the marinade, gather a medium bowl. Add 1/2 cup honey, 1/4 cup Sriracha, and 1 tablespoon soy sauce. Then, sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well until everything blends smoothly. This mix gives your chicken a sweet and spicy kick. Grab 1 pound of chicken tenders and place them in a large resealable bag. Pour the marinade over the chicken, seal the bag, and toss gently. Make sure each tender gets coated well. For the best taste, refrigerate this bag for at least 30 minutes. You can let it sit for up to 2 hours for deeper flavor. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Set up three shallow dishes. Fill one with 1/4 cup all-purpose flour, the next with 2 beaten eggs, and the last with 1 cup Panko breadcrumbs. This setup makes breading simple and fun. After marinating, take each chicken tender from the bag. Let the extra marinade drip off. First, coat each tender in flour, shaking off the excess. Next, dip it into the beaten eggs, then press it into the Panko breadcrumbs. Make sure each piece is fully covered. Place the breaded tenders on the prepared baking sheet. Drizzle a little oil over the breaded chicken tenders. This helps them get crispy while baking. Bake in the preheated oven for 15 to 20 minutes. Flip them halfway through to ensure even cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and looks golden brown. To make chicken tenders tender, marinating is key. The honey and Sriracha mix adds flavor and keeps the meat juicy. I recommend marinating for at least 30 minutes. For best results, aim for 2 hours. The longer, the better! Use a resealable bag to coat the chicken evenly. You can change the flavors to suit your taste. Try adding lime juice for a zesty twist. You can also mix in different hot sauces for heat. If you like sweet, add more honey. Want a smoky flavor? Use smoked paprika. Experiment with spices to find your perfect blend! To make this recipe gluten-free, swap regular soy sauce for tamari. You can also use gluten-free breadcrumbs instead of Panko. Just check the labels to ensure they are certified gluten-free. This way, everyone can enjoy these tasty chicken tenders! {{image_4}} After enjoying your Honey Sriracha chicken tenders, store any leftovers in an airtight container. This keeps them fresh and avoids drying out. Place them in the fridge if you plan to eat them within three days. If you want to save them longer, freezing is a great option. To reheat your chicken tenders, use the oven for the best results. Preheat your oven to 375°F (190°C). Place the tenders on a baking sheet lined with parchment paper. Heat them for about 10-15 minutes or until they're warm and crispy again. This helps keep the coating crunchy and the chicken juicy. If you want to freeze chicken tenders, let them cool completely first. Then, wrap each tender in plastic wrap before placing them in a freezer bag. Remove as much air as possible from the bag. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. Honey Sriracha chicken tenders taste great with many sides. I love serving them with: - Steamed broccoli for a healthy crunch. - Crispy fries for that classic comfort feel. - Coleslaw adds a cool, creamy contrast. - Rice or quinoa helps soak up the sauce. These sides balance the heat and sweetness perfectly. When it comes to serving, first impressions matter. Here are my tips: - Use a colorful platter to make the dish pop. - Lay the tenders out in a neat row. - Add a small bowl of extra Sriracha or honey for dipping. - Garnish with fresh cilantro or sliced green onions for color. This makes the meal look as good as it tastes. A good dip can elevate your dish. I recommend these sauces: - Ranch dressing for a cool, creamy option. - Blue cheese dressing adds a sharp flavor. - Sweet chili sauce gives a different sweet touch. - Soy sauce adds a savory edge. These dips can enhance your honey Sriracha chicken tenders, giving you even more flavor. You can use other hot sauces if you need a Sriracha substitute. Try chili garlic sauce for a similar flavor. You can also use sambal oelek for a fresh taste. If you want less heat, mix ketchup with some chili powder for a milder option. Yes, you can grill the chicken tenders! It adds a smoky flavor. Make sure to marinate them as usual. Preheat your grill to medium-high heat. Grill each tender for about 4-5 minutes per side. Check for an internal temperature of 165°F (74°C). Leftover chicken tenders last for about 3-4 days in the fridge. Store them in an airtight container. Make sure they cool down before sealing. If you want them to stay fresh longer, freeze them. Yes, chicken breasts work well, too! Cut them into strips similar in size to tenders. This ensures even cooking. Marinate and bread them like the tenders. Adjust the cooking time if the pieces are thicker. To get a crispy coating, use Panko breadcrumbs. They are lighter and crunchier than regular breadcrumbs. Make sure to coat each chicken piece well. Drizzle them with a little oil before baking. This will help achieve that golden, crispy texture. You learned how to make delicious Honey Sriracha Chicken Tenders with this guide. We covered the main ingredients, marinade steps, and breading techniques. I shared tips for tender chicken, fun flavor twists, and storage options to keep your tenders fresh. Finally, explore serving pairings and answers to common questions. Try this recipe for a tasty meal. You won’t be disappointed! Enjoy every bite of your home-cooked creation.

Honey Sriracha Chicken Tenders

Satisfy your cravings with these irresistible Honey Sriracha Chicken Tenders! This easy and delicious recipe combines sweet honey and spicy Sriracha for a flavor explosion. Perfectly baked to golden perfection, these tenders are a crowd-pleaser for any meal or snack. Ready in just 45 minutes, they're great for busy weeknights. Click through to discover the full recipe and impress your family and friends with this tasty dish!
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Ingredients
  

1 lb chicken tenders

1/2 cup honey

1/4 cup Sriracha sauce

1 tablespoon soy sauce (or tamari for a gluten-free version)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup Panko breadcrumbs (for an extra crunch)

1/4 cup all-purpose flour

2 large eggs

Instructions
 

Prepare the Marinade: In a medium-sized mixing bowl, combine the honey, Sriracha sauce, soy sauce, garlic powder, onion powder, salt, and black pepper. Whisk vigorously until the mixture is smooth and all ingredients are thoroughly integrated.

    Marinate the Chicken: Take the chicken tenders and place them in a large resealable plastic bag. Pour the prepared marinade over the tenders, seal the bag securely, and gently toss to ensure each piece is well-coated. For optimal flavor infusion, refrigerate the bag for at least 30 minutes, but up to 2 hours is recommended.

      Set Up Your Breading Station: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up. In three shallow dishes, organize your breading setup: one dish with all-purpose flour, another with the beaten eggs, and the third filled with Panko breadcrumbs.

        Bread the Chicken: Once marinated, remove each chicken tender from the bag, allowing any excess marinade to drip off. First, lightly coat each tender in the flour, shaking off any extra. Next, dip it in the beaten eggs to help the breadcrumbs adhere, and finally, press it into the Panko breadcrumbs until fully covered. Place the breaded tenders on the prepared baking sheet.

          Bake the Chicken: Lightly drizzle the breaded chicken tenders with a small amount of oil to promote crispiness during baking. Cook in the preheated oven for 15-20 minutes, flipping them halfway through the cooking time, until they are golden brown and cooked through to an internal temperature of 165°F (74°C).

            Serve: Remove the chicken tenders from the oven and let them cool for a few minutes before serving. For an extra burst of flavor, toss the baked tenders in any remaining honey-Sriracha glaze, coating them lightly.

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the chicken tenders on a colorful platter alongside a small bowl of extra Sriracha sauce or honey for dipping. Garnish with fresh cilantro or sliced green onions for a pop of color.