Monday, April 28, 2014

Sriracha Honey Baked Chicken Tenders

This weekend I completed my 3rd Pat's Run (should have been 4th, but bronchitis got the best of me 2 years ago), and I even set a personal record for myself of 38:54! The weather was perfectly overcast and breezy, which kept me from sweating sunscreen into my eyes. Not a pretty sight, trust me. And then afterwards my boyfriend and number #1 fan treated me to the king of all breakfasts. Meet: The Breakfast Grilled Cheese.

Hash browns, bacon, and an over easy egg, sandwiched between 2 slices of sourdough bread and melty fontina and cheddar cheese. Plus extra hot sauce. You can never have too much hot sauce. Which brings us to today's recipe:

These babies are marinated in Sriracha, and then dipped it again after cooking. They are also baked not once, but twice. This recipe apparently comes in two's. But beware, these bad boys are hot hot hot! I think my boyfriend got the hiccups immediately after his first bite, but continued on devouring them, because they are in fact that damn delicious. I served them with some homemade greek yogurt ranch for the "cool" factor, and they made for an awesome spicy chicken salad the next day!

Sriracha Honey Baked Chicken Tenders

  • 1 lb. chicken tenders
  • 1 cup plain greek yogurt
  • 1/4 cup almond milk
  • 1 tbsp. worcesterstire sauce
  • 1 tbsp. sriracha
  • 1/4 tsp. salt
  • 1 cup whole wheat flour
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup freshly grated parmesan cheese
Sriracha Honey Sauce
  • 3/4 cup sriracha hot sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tbsp. coconut sugar/brown sugar
  • 2 tbsp. butter
Homemade Ranch Dip
  • 1/2 cup plain greek yogurt
  • 2 tbsp. almond milk
  • 1 tsp. nutritional yeast (I found mine at Sprout's Farmer's Market)
  • 1/2 tsp. parsley flakes
  • 1/2 tsp. cilantro flakes
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. dill
  • salt and pepper to taste

To make the homemade ranch, whisk together all of the ingredients. Cover and keep in the fridge for serving.

In a large ziplock bag, add the greek yogurt, milk, worcesterstire, and salt. Close the bag and mix the marinade together. Add the chicken tenders to the bag and cover them in the marinade. Place in the fridge overnight.

When ready to cook the chicken preheat the oven to 375 degrees F. Remove them from the bag and discard the leftover marinade. In a shallow bowl or dish, whisk together the flour, panko, and parmesan. Roll each chicken tender in the flour mixture and place on a baking sheet prepared with tin foil. 

Bake the breaded chicken for 15 minutes. Meanwhile, heat up all of the sriracha honey sauce ingredients in a medium sauce pot over medium heat. Once the butter has melted, remove the sauce from the heat. Once the chicken has baked for 15 minutes, remove them and dip each one into the sriracha honey sauce. Place back on the baking sheet and bake another 5-10 minutes.

Once they are cooked through, let them sit for 5 minutes before devouring. Serve with homemade ranch.

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