Tuesday, August 21, 2012

Sriracha Chicken Strips

I love sriracha, it is a great sauce that has amazing flavor and spice. This chicken strips are crispy on the outside, juicy on the inside, just the right amount of spice, and pretty healthy! These chicken strips are baked to perfect and the panko still gives it the crunch that frying does. These are quick and easy and are perfect for lunch or dinner.
Source: So Tasty, So Yummy 

1/4 cup of Sriracha
1 tablespoon of Rice Vinegar
1/4 teaspoon of Ground Ginger
1 package of Chicken Tenderloins
1 cup of Panko Breadcrumbs
1/4 teaspoon of Pepper
1/2 teaspoon of Garlic Powder


First, in a large bowl combine the sriracha, vinegar, and ginger. Coat the chicken strips and let them sit at room temperature for about 30 minutes.

Next, pre-heat your oven to 425 degrees.

Now, in a medium bowl, combine the panko, pepper, and garlic powder. Dip each chicken strip into the mixture and coat well.

Set these chicken strips onto a pan with a wire rack on top. Bake for 15-20 minutes until the chicken is cooked thoroughly. Put the oven on broil for the last 30 seconds-1 minute to get them extra crispy!


Happy Cooking,
The Barbee Housewife

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