Let’s face it, you all don’t want these for your Super Bowl party do you? You want some wings right? Okay, I will share an awesome chicken wing recipe with you tomorrow but for today, it is all tenders.
No sighing, these are crispy and you will not miss the deep-frying. I swear! Now, this momma would not fib and yes, a number of adults ate these last week and loved them.
Too spicy for the kiddos? omit the sriracha but keep the rest of the recipe – that is what I did.
These crispy chicken tenders are made with boneless, skinless chicken breast tenderloin that are crispy thanks to panko bread crumbs and my special baking on a cooling sheet technique—no deep-frying necessary.
1/4 cup honey
1/4 cup low sodium soy sauce
1.5 teaspoons sesame seed oil
1.5 teaspoons ground ginger
2 tablespoons orange juice
1 tsp garlic powder or 2 large cloves, minced
3 tablespoons sriracha sauce
2-3 lbs of chicken tenderloins, cut into strips
olive oil cooking spray
1/2 cup whole wheat or flour all-purpose
3 large eggs
2 cups coarse dry whole-wheat Panko bread crumbs
1 teaspoon salt, divided
1. Combine honey through sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken and marinate 30 minutes to a few hours. (Psst: grab a fork and poke a few holes in the tenders so the marinade can penetrate if you want more flavor)
2. When you are ready to bread the tenders, preheat oven to 450 degrees and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
3. Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
4. Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
5. Spray the cooling rack with the cooking spray. Coat each tender in flour, shaking off any excess. Dip the tender in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the tenders on the prepared rack.
6. Bake the tenders for 18-20 minutes depending on thickness of the tenders. Serve with reduced fat ranch dressing.