This one's from Betty Crocker, and it hits the perfect balance of sweet and spicy!

Honey Sriracha Chicken Tenders

¼ C honey
¼ C Sriracha sauce
1 C panko bread crumbs
1 package (14 oz) uncooked chicken tenders (not breaded)

Preheat oven to 400°F. Spray large cookie sheet with cooking spray.

In small bowl, mix honey and Sriracha. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture by dipping or brushing. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.

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