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Baked Firecracker Chicken Tenders

Posted in : MAIN DISHES on by : Admin

Baked Firecracker Chicken Tenders – so easy with the most amazing sweet and spicy Asian sauce – plus they’re so much healthier than the fried version!


  • 3-4 boneless skinless chicken breasts, pounded to ½ inch thickness
  • 1 1/2 cups panko breadcrumbs
  • 3 eggs
  • 3 tablespoons water
  • 1/3 cup flour
  • Sauce

  • 1/3 cup Frank’s hot sauce (this brand really makes the sauce!)
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 tablespoon water
  • Instructions

  • Preheat oven to 425 and grease a large baking sheet with nonstick spray. Slice chicken breasts into 1-inch wide strips. Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken.
  • Place panko in a bowl. In a second bowl whisk together eggs and water. Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs (make sure to coat well) and place on prepared baking sheet. Repeat with remaining chicken.
  • Bake chicken for 15-25 minutes until golden-brown and cooked through. While chicken tenders are baking, prepare the sauce. In a medium sauce pan combine all sauce ingredients. Stir over medium heat for about 5 minutes, then reduce to low and allow to simmer until ready to use.
  • When chicken is finished cooking, use tongs to toss chicken tenders in the sauce. Serve warm with ranch dressing if desired.
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