0 0
Crispy Baked Panko Sriracha Chicken Strips

Share it on your social network:

Or you can just copy and share this url

Nutritional information

738.1
Calories
244 g
Calories From Fat
27.1 g
Total Fat
7.6 g
Saturated Fat
238.3 mg
Cholesterol
1316.8 mg
Sodium
60.8 g
Carbs
2.9 g
Dietary Fiber
15.7 g
Sugars
59.5 g
Protein
348g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crispy Baked Panko Sriracha Chicken Strips

Another fantastic recipe - Powered By KETO4X.COM

Cuisine:

this is yummy! I did have to reduce the recipe and just do a few strips because well I'm only feeding two people and even with like 1/4 of the recipe I ended up with a lot left over. This would be insanely great for a party! Cutting the chicken into bite size pieces is definitely going to be my best go to for the next one (over some jasmine rice with a little fresh ginger and broccoli wow what a great recipe!)

  • 1hr 5mins
  • Serves 6

Ingredients

Directions

Share

Prep Time: 20 m   |   Cook Time: 1hr 5mins   |  Serves: 6

Crispy Baked Panko Sriracha Chicken Strips, Great starter ”, this is yummy! I did have to reduce the recipe and just do a few strips because well I’m only feeding two people and even with like 1/4 of the recipe I ended up with a lot left over This would be insanely great for a party! Cutting the chicken into bite size pieces is definitely going to be my best go to for the next one (over some jasmine rice with a little fresh ginger and broccoli wow what a great recipe!), Yummy chicken strips I really loved the bit of kick from the sriracha sauce and the crunch from the coating The use of the wire rack helped to get the coating crunchy on all sides Thank you!

 

_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes.  Powered by KETO4X home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________

Steps

1
Done

Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.

2
Done

When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).

3
Done

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
Done

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
Done

Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.

6
Done

Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.

7
Done
8
Done
9
Done
10
Done
11
Done
12
Done
13
Done
14
Done
15
Done

Bobby Ryan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Simple
previous
Kielbasa & Pasta Skillet Dinner
next
Broccoli & Onion Au Gratin
Simple
previous
Kielbasa & Pasta Skillet Dinner
next
Broccoli & Onion Au Gratin

Add Your Comment