Sriracha and Honey Chicken Tenders

By DeliciouslyDished

Mix spicy sriracha with honey and Greek yogurt for a winning chicken tender meal! Tasty marinade, Panko and Parmesan coating are perfect for the dipping sauce.

Ingredients

• For the Chicken:
• 1 lb boneless skinless chicken tenders or breasts
• 1 cup Cabot plain Greek yogurt
• 1/4 cup milk
• 1 tbs worchestire sauce
• 1 tbs sriracha
• 1/4 tsp salt
• 1 cup flour
• 1 1/2 cups panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• pinch of salt and black pepper
• For the Sriracha Honey Sauce:
• 3/4 cup sriracha hot sauce
• 1/4 cup honey
• 1/4 cup water
• 1 tbs brown sugar
• 2 tbs butter
• For the Healthy Ranch Dip:
• 1 cup Cabot plain Greek yogurt
• 2 tbs ranch seasoning (packaged or homemade)

Preparation

Step 1

To prepare your chicken, slice breasts (if using) into thin tenders.
In a large Ziploc bag, add 1 cup Greek yogurt, milk, worchestire sauce, 1 tbs sriracha, and salt. Shake/Mix (make sure it's zipped!) until combined.
Add in chicken tenders, give a shake to evenly coat.
Place in the refrigerator overnight.
Preheat oven to 375.
Place, flour, panko, Parmesan cheese and salt in a shallow dish ( I use a pie plate).
Give the mixture a stir with a fork.
Remove chicken from marinade, (discard leftover Greek yogurt mixture), and roll chicken pieces in the coating.
Place tenders on a greased baking sheet.
Bake for about 15 minutes or until crisp, and golden.
While they are baking prepare your sauce.
To start the sauce, in a small sauce pan mix sriracha, honey, water, sugar and butter over medium heat until it comes to a boil and the sugar has dissolved.
Once chicken has finished baking, remove from oven and dip/coat each tender into the sauce.
Place back on the baking sheet and return to oven for an additional 5- 10 minutes.
Mix your dip by adding the Greek yogurt and ranch seasoning in a bowl. Dip finished chicken tenders.