Crispy Baked Panko Sriracha Chicken Tenders

by Jennifer on February 1, 2011

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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.

Want more Super Bowl recipes? How about Chicken Sausages with Apple Slaw or maybe Sweet-n-Tangy Baked Honey Mustard Wings

Jane February 1, 2011 at 8:05 pm

Oooh, yum! I am a bit of a chicken tender connoisseur, so I will have to try these!! They look DELISH.

Shaina February 1, 2011 at 9:51 pm

Great recipe for the Super Bowl, especially with the orange and sriracha combo.

Jeanette February 1, 2011 at 10:51 pm

Love the marinade and the healthier coating and cooking method!

Aggie February 2, 2011 at 6:50 am

Baking them on the cooling rack is the way to go! Makes them so crisp! I’ve been totally craving spicy lately, these are great!

Melissa @married my sugar daddy February 2, 2011 at 9:27 am

My very picky five year old will ONLY eat chicken nuggets- so these will be perfect to try, so that instead of cooking him his own dinner- we might ALL be able to actually eat the same thing– I know what a NOVEL idea -right?! Such a yummy recipe!

Fadra February 2, 2011 at 9:56 am

OMG. Those look soooooo good. I just wish I could grab them out of your picture because I’m quite sure mine would never look as good. Siracha sauce is the one hot sauce I really don’t mind. I’m going to send this over to my husband and tell HIM to prepare them. Then they’ll look all pretty.

Jennifer February 2, 2011 at 9:58 am

Thanks Fadra – they are quite good. My friends loved them and I am certain they were not lying

Jennifer February 2, 2011 at 9:59 am

Hi Melissa – my kids didnt stare of give any nasty looks to me. Cut them in different sizes or shapes if you think it will help – good luck!

Shana February 2, 2011 at 10:03 am

Those look delicious. I love how they are baked and not fried.

Maria February 2, 2011 at 10:09 am

Great recipe!

Crissy February 2, 2011 at 10:22 am

Wow, these look and sound incredible. Bookmarking this into my DELISH folder!

Jennifer February 2, 2011 at 10:57 am

Thanks Crissy and thank you for coming by

Jennifer February 2, 2011 at 10:57 am

Thank You and trust me, you won’t miss it

Candice @ Fashionably Organized February 2, 2011 at 6:13 pm

That looks so yummy. I’ll be linking this to the chef in our home (DH).

Lolli @ Better in Bulk February 2, 2011 at 11:55 pm

These look excellent! I might have to make some this week!

ConnieFoggles February 3, 2011 at 12:46 am

Always nice to have extra chicken recipes, but this one goes to the top of my To Try list. Yummy!

Jennifer February 3, 2011 at 7:47 am

Love your feedback if you make them

Vasu February 3, 2011 at 11:39 pm

I love all things sriracha – will definitely make these soon!

Lisa February 5, 2011 at 2:35 pm

Love the gorgeous look of these and have never even HEARD of sriracha, so I definitely am putting these on my try-something-new list. I think I might even be able to talk my picky eater 4yo into trying them, if I can convince her to dip them in chocolate.

Feast on the Cheap June 13, 2011 at 5:55 pm

Pssst…making a riff on these tonight. They look so good

Joanne October 3, 2011 at 11:56 pm

Made these tonight and they were really yummy! I think baking them on the rack was definitely what made them crispy. Not as spicy as I thought they’d be, but still tasty! 🙂

David January 22, 2012 at 5:04 pm

I love Sriracha anything, I tried this and have to say its an amazing marinade, The only think I changed was, instead of adding salt and pepper to the breadcrumbs and flour I added homemade Cajun seasoning for an extra kick, For dipping sauce 2Tbsp of Sriracha , 1Tsp of honey and a bit of orange zest warmed until the butter melts makes an excellent dip!

mel February 2, 2014 at 10:12 pm

Curious what the low-sodium soy sauce, orange juice, sesame seed oil, ground ginger, and garlic were listed in the ingredients for? Is it to make a dip for the tenders?

Jennifer February 3, 2014 at 12:41 pm

As noted in Step 1, they are a part of the marinade.

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