Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips.
For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce.
Ingredients :
- 1/4 cup honey
- 1/4 cup Sriracha sauce
- 1 cup crispy bread crumbs
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Additional Sriracha sauce
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. 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. Serve with additional Sriracha sauce.
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