Sriracha Chicken Tenders


These were originally posted by Life’s Ambrosia, and I thought it was a great idea, as we’re always looking for new ways to serve chicken, love a crunchy breading, but appreciate it being healthier, and always like to have things a little spiced up. I had some black sesame seeds on hand, so I tossed them into the panko before I did the breading for some nice color and texture. These turned out great, and more than anything I’ll definitely be using the technique over and over again. Look forward to a baked chicken parmesan coming soon. Back to the recipe at hand though, these were a nice subtle heat that paired well with a tossed green salad lightly dressed with a creamy ranch. Yum!

Ingredients:

  • 1/3 cup Sriracha
  • 1 Tbsp sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon grated fresh ginger
  • 1 1/4 pound boneless, skinless chicken breasts cut into large chunks
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 Tbsp Black Sesame Seeds (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder

Directions:

  1. In a bowl combine Sriracha, sesame oil, rice vinegar and ginger. Stir in chicken pieces and coat completely. Cover and marinate for 30 minutes.
  2. Preheat oven to 400⁰ degrees. Place a cooling rack on top of a baking sheet and spray lightly with non-stick spray.
  3. In one bowl beat an egg. In another bowl combine panko, kosher salt and garlic powder.
  4. Remove chicken from marinade, dip into egg and then dredge into bread crumbs. Place breaded chicken on prepared cooling rack. Repeat process until all chicken is coated.
  5. Once all chicken is breaded, drizzle the olive oil over the top and bake for 20 minutes. Turn on the broiler and broil for 2 minutes, the bread crumbs will brown slightly.
  6. Remove from oven, cooling slightly. Enjoy!
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