Baked Chicken Tenders with Sriracha Honey Mustard Dipping Sauce
 
Prep time
Cook time
Total time
 
Serves: 15-20 chicken tenders
Ingredients
  • Chicken Tenders Ingredients:
  • 1 pound boneless, skinless chicken tenders
  • 1 cup buttermilk
  • 2 cups panko
  • 1 cup breadcrumbs
  • 1 teaspoon kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic salt
  • Cooking spray
  • Sriracha Honey Mustard Ingredients:
  • 2 tablespoons and 1 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons fat-free plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons Sriracha
Instructions
  1. Chicken Tenders Recipe:
  2. Place the chicken tenders into a shallow baking dish and cover with the buttermilk.
  3. Cover the dish with foil or plastic wrap and refrigerate for at least 1 hour and up to 24.
  4. Once your tenders have marinated, remove them from the fridge and pre-heat the oven to 375 degrees.
  5. Cover the baking sheet you will be using with parchment paper or foil and then spray with cooking spray.
  6. Pour the breadcrumbs, panko, salt, paprika, chili powder and garlic salt into a shallow dish and mix to combine.
  7. Remove the tenders from the buttermilk one at a time, shaking lightly to remove any excess liquid. Place each tender in the panko mixture. You want each tender to be as thoroughly coated as possible.
  8. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets.
  9. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with your sauce of choice.
  10. Sriracha Honey Mustard Instructions:
  11. Place all the ingredients into a medium bowl and whisk until smooth. Serve alongside the chicken tenders.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/baked-chicken-tenders-with-sriracha-honey-mustard-dipping-sauce/