Sriracha and Honey Chicken Tenders

  • Sriracha and Honey Chicken Tenders
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Sriracha and Honey Chicken TendersIngredients:
For the Chicken

  • 1 lb boneless skinless chicken tenders (or cut up breasts)
  • 1 cup Cabot plain Greek yogurt
  • 1/4 cup milk
  • 1 tablespoon worchestire sauce
  • 1 tablespoon 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

  • 1/2 cup sriracha hot sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 2 tablespoons butter

For the Ranch DipĀ (healthy version)

  • 1 cup Cabot plain Greek yogurt
  • 2 tablespoon ranch seasoning (packaged or homemade)


  1. To prepare your chicken, slice breasts into thin tenders.
  2. 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.
  3. Add in chicken tenders, give a shake to evenly coat.
  4. Place in the refrigerator overnight.
  5. Preheat oven to 375.
  6. Place, flour, panko, Parmesan cheese and salt in a shallow dish ( I use a pie plate).
  7. Give the mixture a stir with a fork.
  8. Remove chicken from marinade, (discard leftover Greek yogurt mixture), and roll chicken pieces in the coating.
  9. Place tendersĀ  on a greased baking sheet.
  10. Bake for about 15 minutes or until crisp, and golden.
  11. While they are baking prepare your sauce.
  12. 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.
  13. Once chicken has finished baking, remove from oven and dip/coat each tender into the sauce.
  14. Place back on the baking sheet and return to oven for an additional 5- 10 minutes.
  15. Mix your dip by adding the Greek yogurt and ranch seasoning in a bowl. Dip finished chicken tenders.
Adapted from and thanks to Bakeaholic Mama

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