(Recipe can be found at the site Bakeaholic Momma here.)
Step by Step Instructions:
There are 3 parts to these Sriracha Honey Chicken Tenders. The first one is for the chicken, marinade, and breading. Here’s what you’ll need: Panko Bread Crumbs, Greek Yogurt, Sriracha Sauce, Parmesan Cheese, Chicken Tenders (you’ll need about a pound), Flour, Milk (Almond Milk is my go-to these days), Worcestershire Sauce, and Salt and Pepper.
For the honey Sriracha sauce, you’ll need Brown Sugar, Sriracha, Butter, and Honey.
The final piece is the dipping sauce which is made of Greek Yogurt and Ranch Seasoning Mix.
Okay let’s get started. If you have chicken breasts, trim them up and cut them into strips. I used chicken tenders, so I trimmed them and then cut each strip in half. My thought was it’d be great for portion control, plus I’d end up with more leftovers!
In a large Ziploc bag, add in a cup of Greek yogurt, 1/4 cup of milk, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Sriracha and 1/4 teaspoon of salt.
Then close the bag completely and mix up the marinade so that it’s well combined.
Add the chicken to the bag…
…and tightly zip the bag shut and use your hands to move the chicken around so that it’s completely coated in the marinade. Then put it in the refrigerator overnight.
Once the chicken has finished marinating, grate 1/2 cup of Parmesan cheese and don’t forget to preheat the oven to 375 degrees.
I used a shallow pie pan to mix the breading. In went a cup of flour, 1 1/2 cups of Panko and 1/2 cup of Parmesan.
Stir it with a fork or a spoon until the breading is well incorporated.
Add about 4 or 5 pieces of chicken at a time to the breading and make sure each piece is completely coated.
Place the breaded chicken on to a greased and lined baking sheet. Once you have all of the chicken breaded and on the cookie sheet, bake the chicken for at least 15 minutes until it’s cooked and lightly golden on the outside.
While the chicken bakes, you can make the Sriracha Honey Sauce. In a small sauce pan add 3/4 cup of Sriracha, 1/4 cup of honey, 1/4 cup of water, 1 tablespoon of brown sugar, and 2 tablespoons of butter.
Heat the sauce over medium heat and continue to whisk it.
Bring the sauce to a boil and once the sugar is dissolved, the sauce is finished. Set the pan aside until the chicken is done baking.
I’m a bit paranoid about my chicken, so I baked it for between 20 to 25 minutes as I let the outside coating start to get golden brown.
Place each piece of chicken into the Sriracha honey sauce and flip it to get it fully coated.
I lined my baking sheet with a clean liner that I had sprayed with cooking spray. Then I placed each chicken tender back on the tray after it had been coated in sauce. Bake again for another 5 to 10 minutes.
As the chicken finishes baking, make the ranch dipping sauce. Just combine 2 tablespoons of ranch seasoning mix with a cup of Greek yogurt.
Then stir until it’s mixed fully.
Then remove the chicken from the oven and serve them up with the sauce. I love how the sauce is really cooling for the spicy chicken. Such great flavor and it got me drinking plenty of water for the day! Enjoy and happy baking!
1 lb boneless skinless chicken tenders
1 cup plain Greek yogurt
1/4 cup milk
1 tbs Worcestershire sauce
1 tbs sriracha
1/4 tsp salt
1 cup flour
1 1/2 cups panko bread crumbs
1/2 cup freshly grated Parmesan cheese
pinch of salt and black pepper
Sriracha Honey Sauce:
3/4 cup sriracha hot sauce
1/4 cup honey
1/4 cup water
1 tbs brown sugar
2 tbs butter
Healthy Ranch Dip:
1 cup plain Greek yogurt
2 tbs ranch seasoning (packaged or homemade)
1. Start off by prepping the chicken. Cut it into thin tenders and then I sliced each tender in half for smaller pieces.
2. Then grab a large Ziploc bag and add to it a cup of Greek yogurt, 1/4 cup of milk, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Sriracha, and 1/4 teaspoon of salt. Zip the bag securely and squeeze and shake the mixture until it’s totally combined.
3. Add the chicken tenders to the bag and zip it up. Then shake the contents so that the chicken is totally coated.
4. Refrigerate the zipped bag overnight.
5. After the chicken has finished marinating, preheat the oven to 375 degrees.
6. Combine the breading which includes a cup of flour, 1 1/2 cups of Panko, and 1/2 cup of freshly grated Parmesan cheese. You can also add some salt and pepper to taste.
7. Dip each marinated chicken tender in the breading and make sure it’s completely coated. Then place the chicken on a greased, lined baking sheet. Bake the chicken for at least 15 minutes or until it’s cooked and lightly browned.
8. While the chicken bakes, you can cook up the Sriracha Honey Sauce. In a small sauce pan add 3/4 cup of Sriracha, 1/4 cup of honey, 1/4 cup of water, 1 tablespoon of brown sugar, and 2 tablespoons of butter. Heat it over medium heat whisking it until it comes to a boil. Once you have whisked it and can tell the sugar is dissolved, the sauce is done. Set it to the side.
9. When the chicken is finished baking, remove it from the oven. Dip each chicken tender into the Sriracha honey sauce so it’s completely coated and place on the lined baking sheet. Bake again for another 5 to 10 minutes.
10. As the chicken finishes in the oven, whip up the ranch dip. Just mix together a cup of Greek yogurt and 2 tablespoons of ranch seasoning.
11. Remove the chicken from the oven and serve with the ranch dipping sauce and enjoy!