Crispy Baked Panko Sriracha Chicken Strips
Get ready to elevate your chicken game with these irresistibly *Crispy Baked Panko Sriracha Chicken Strips*! Perfectly tender chicken tenders are coated in a bold Sriracha egg wash, then rolled in a crunchy blend of panko breadcrumbs, paprika, and Parmesan cheese, and baked to golden-brown perfection. This healthier alternative to deep frying still delivers the ultimate crispiness thanks to a quick spritz of cooking spray and the magic of a hot oven. With just 15 minutes of prep time, this easy recipe is ideal for weeknight dinners, game-day snacking, or kid-approved meals. Serve these zesty, flavor-packed chicken strips with your favorite dipping sauces—think creamy ranch, honey mustard, or an extra kick of Sriracha. It's a crowd-pleasing dish that's as satisfying as it is simple!
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Sriracha
- 1 cup Panko breadcrumbs
- 1 teaspoon Paprika
- 0.25 cup Parmesan cheese, finely grated
- Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Lightly coat it with cooking spray to prevent sticking.
In a shallow dish, combine the all-purpose flour, salt, black pepper, and garlic powder. Mix well to evenly distribute the seasonings.
In a separate shallow bowl, whisk together the eggs and Sriracha until fully combined.
In a third shallow dish, mix the panko breadcrumbs, paprika, and Parmesan cheese together, ensuring an even coating mixture.
Take each chicken tender and dredge it in the flour mixture, coating evenly. Shake off any excess flour.
Dip the floured chicken tender into the egg and Sriracha mixture, ensuring it's fully coated.
Finally, press the chicken tender into the panko mixture, ensuring a thick, even coating of breadcrumbs on all sides. Place the coated strip on the prepared baking sheet.
Repeat with all the chicken tenders, arranging them on the baking sheet in a single layer with some space between each piece.
Lightly spray the tops of the chicken strips with cooking spray to help them crisp up during baking.
Bake in the preheated oven for 18-20 minutes, flipping the chicken tenders halfway through cooking. They should be golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken strips rest for 2-3 minutes before serving.
Serve immediately with your favorite dipping sauces, such as ranch, honey mustard, or additional Sriracha for extra heat.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 7300 mg | 317% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.5 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 825 mg | 63% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
