Honey Sriracha Chicken Tenders – {Five Ingredient Friday}

Honey Sriracha Chicken Tenders Baked Panko Simple Five Ingredient Friday

Honey Sriracha Chicken Tenders

Okay, doubters…the title says Sriracha, but this Honey Sriracha Chicken is not hot. Just a tad of the spicy from the Sriracha comes through, with the honey being the most evident note. But, you could certainly use extra Sriracha to dip it in if you like the heat. This chicken is ready in mere minutes; it’s baked, not fried; it’s ra-heeel-y good. And it’s only FOUR ingredients. I came in under the number for {Five Ingredient Friday}. Woo! 

Here’s the deal with this chicken. Y’all, is it SIMPLE! And I can see me changing it up a lot. In this version, the chicken is rolled in a mixture of honey and Sriracha, then covered in Panko crumbs. But I could certainly see me doing this chicken rolled in BBQ sauce then Panko; I think honey mustard would be awesome; I may even try hot pepper jelly. The point is, the possibilities are simply endless. So get creative with it!

Mr. Saucy wanted honey mustard to dip his chicken in, so I stirred up equal parts of each in a small ramekin. I thought I’d try mine with a mixture of hot sauces I had on hand, to which I added a bit of honey. Both dipping sauces were good.

Oh…AND…it’s on the table in about thirty minutes, and who doesn’t love that benefit?

We dined in the finest style….on our lap trays, in Mr. Saucy’s “Man Cave,” in front of the television…(we’re classy like that *wink*)…and I served this Honey Sriracha Chicken with a side of crispy tater tots (courtesy of Ore-Ida – gosh I love their tots…lu-huvvvv!).

It’s Five Ingredient Friday, but this week this recipe has only FOUR ingredients. Does this mean I get a gimme for another week? I may have to hold that extra ingredient in reserve to use another time. *big grin*  Anyway, here are your ingredients:

        • Honey
        • Sriracha Sauce
        • Panko Crumbs
        • Chicken Tenders

I am not even kidding you. Make this chicken.


Honey Sriracha Chicken Tenders - {Five Ingredient Friday}
Chicken rolled in honey and sriracha sauce, then coated with Panko crumbs and baked make for a super simple change of pace from your ordinary breaded tenders.
Recipe type: Entree
  • ¼ cup honey
  • ¼ cup Sriracha sauce
  • 1 cup plain Panko bread crumbs
  • 8 uncooked chicken tenders (not breaded)
  • Additional Sriracha sauce to dip (or whatever dipping sauce you'd like)
  1. Heat oven to 400 degrees F.
  2. Spray large cookie sheet with cooking spray.
  3. In small bowl, add the honey and Sriracha sauce, stir to combine.
  4. Place the Panko crumbs in a large ziplock bag.
  5. After dipping the chicken in the honey/Sriracha, drop one tender at a time into the bag to coat with chicken crumbs.
  6. Place chicken on cookie sheet.
  7. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown (my tenders were enormous, so it took about 30 minutes).
  8. Serve with additional Sriracha sauce.



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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