We all love that bucket of crispy, fried chicken for the weekend with some good beer, right? And we feel guilty the next day about all that fat we consumed! I know, the struggle and it s real. However, I have a recipe for you, that tastes exactly, probably even better, than fried chicken does and that too minus the fat. I know, this sounds dreamy, but believe me it isn’t. My baked Sriracha chicken tenders are crispy, spicy and super soft within. Just what you need for the weekend as a snack or an epic party appetizer. Furthermore, you will only need less under 30 minutes to bake these.
I have taken my baked chicken tenders to a greater level of flavours. And that’s by coating them with some spicy and yummy Sriracha mayo, Italian herbs and garlic powder, before baking. The addition of the mayo, renders a delicious spiciness to the baked chicken fingers. However, if you want to go easy on the spice, replace it with regular mayo. Furthermore, the subtle sweetness of the garlic and fragrance of the herbs, makes this a truly enjoyable snack.
Also see,
Chicken momos with chilli chutney
Super hit
These baked Sriracha chicken tenders are always a hit, whenever I make them. They have a a crispy, crumbed coated outside and a super soft, well baked chicken inside. From kids to grown -ups everyone loves these. In fact that they are guilt free, make them even more appealing! And they get over in no time once served. But that’s no problem at all. Because, you can bake these chicken tenders and serve them again within half an hour. That’s a beauty of this recipe. There is simply no marination involved here. Simply toss the chicken in the ingredients, crumb coat and bake them. And voila your yummy appetiser is ready!
This is a great idea for a weekend, parties, game nights or simply when you don’t want to cook anything elaborate. For me, my baked Sriracha chicken tenders with some beer and a good movie is what this weekend looks like.
I hope you try these out soon too, since these are so effortless to make. Do drop a line of feedback, when you bake these.
Eat hearty!
Baked Sriracha chicken tenders
Equipment
- Oven
Ingredients
- 300 g chicken tenders or chicken breasts cut into 1 inch thick strips
- 2 tbsp Sriracha mayonnaise
- 1 tsp garlic powder
- 1 tbsp pepper powder
- 1 tsp chili powder optional
- 1 tbsp dried Italian herbs
- 1 tbsp olive oil
- 1 large egg
- ½ cup bread crumbs
- 4 tbsp plain flour
- oil spray
- salt to taste
Instructions
- Spread the bread crumbs over a baking tray, spray it lightly with some oil. Roast in the oven for 5 minutes at 150°C. Remove in a bowl and set aside*
- Whisk the egg with a touch of salt and some pepper and keep it aside
- Take the chicken tenders in a mixing bowl and to that add the Sriracha mayonnaise, dried herbs, garlic powder, chili powder, pepper powder, olive oil and salt to taste
- Mix the chicken well with all these ingredients
- Then using the help of tongs, dip the chicken tenders in the flour, then the egg mixture and then the bread crumbs. Repeat another time
- Line the tenders on a baking tray and lightly spray it with some oil. Bake these in a pre-heated oven for 15 minutes at 200°C
- Once done, remove the yummy baked Sriracha chicken tenders on a plate and serve with some Sriracha mayo or any dip of your choice. Enjoy!
Notes
- *While this is an optional step, it ensures a beautiful brown crust on the chicken tenders
- When making for kids, replace the Sriracha mayo with the regular one
- You can also serve the baked chicken tenders also with sour cream, hung yoghurt dip and/or ketchup
- tbsp - tablespoon
- tsp - teaspoon
