This week I was taking in the few quiet days that I actually have had. I can’t believe we’re nearing June already, and Memorial Day weekend is just ahead. I wanted to make something this week that was really low key and easy and something I could happily enjoy with my favorite beer. So this recipe for Sriracha Honey Chicken Tenders floated across my screen on Pinterest from Bakeaholic Mama (love that name!) and before I knew it I was eyeing the ingredients and found I had nearly everything on hand…score!
So one thing I didn’t do was read the instructions too closely, so here’s my warning to you: You’ll have to start this recipe a day early. A big part of the recipe is the marinade for the chicken and it’s best if it marinates overnight, so I decided to change my eating plans and did just that. The marinade was really easy with some Greek yogurt, Sriracha, Milk, Worcestershire Sauce, and Salt and Pepper. That right there will get you a tangy, spicy marinade which I was pretty excited about.
After the chicken marinates overnight, mix up the breading which includes Parmesan cheese, flour, and Panko bread crumbs. Dip the marinated chicken in the breading so it’s totally coated and then bake them up. Now I’m way paranoid about my chicken, so I cooked it for closer to 25 minutes, but my oven also isn’t the most reliable appliance I have either. You’re looking for the breading to start to brown a bit.
As the chicken bakes, the sauce gets cooked. The sauce consists of water, honey, Sriracha, brown sugar, and some butter. And you just bring it to a boil and you’re all set. Then just set it aside until you’re ready for it. After the chicken finishes baking, just dip the chicken into the sauce to coat it, and bake again for another 5 to 10 minutes.
The last thing is to make the easiest dipping sauce ever. Just mix Greek yogurt and Ranch dressing mix together while the chicken finishes baking. And serve. I tell you these chicken tenders will light a small fire in your mouth, but that dipping sauce is perfect to cool you down. Serve it with a salad or your favorite fries or whatever you’d like. This one is a winner!
If you find yourself with a few leftover chicken tenders, I made a quick wrap for lunch. I heated a tortilla and spread some of the dipping sauce over the tortilla. Then I added in some ripped leaf lettuce, a few thin cucumber slices, and sliced up some of the chicken tenders and rolled up the tortilla. It was SO good!!
Can’t wait for you to try this recipe out. Click here for the recipe and step by step instructions. Happy baking!!
A look back:
One year ago: Learning to Love Salads – Part 13: Mediterranean Salad
Two years ago: Learning to Love Salads – Part 7: Mediterranean Quinoa Salad
Three years ago: Cooking with Rhubarb!
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