The secret to these crispy chicken tenders is to coat them first with homemade sauce then dredge them in toasted breadcrumbs. Place your chicken fingers on a foil-lined baking sheet that’s been sprayed with cooking spray and bake for about 20 minutes or so. They get nice and toasty.
While they’re baking, go ahead and whisk your sauce together in a saucepan. It will bubble and smell delicious!
Once the chicken is done baking, either dip the chicken fingers into the sauce or place your chicken in a big bowl and toss it with the sauce.
- 1 lb (450g) boneless, skinless chicken breast tenders
- 5 garlic cloves, coarsely chopped
- 2 tablespoons Sriracha
- One 1-inch piece ginger, peeled, finely grated
- 4 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons apple cider vinegar
- Juice of 1 lime
- 1 tablespoon sugar
- In a large bowl, combine the ingredients for the marinade until smooth and allow to marinate the chicken in this mixture for 1-hour minimum in the refrigerator.
- When ready to cook, bring chicken at room at room temperature. Meanwhile, preheat your oven to 425°F (200°C).
- Transfer chicken and a bit of sauce to a baking dish or roasting pan lined with parchment paper. Bake at 425°F (200°C) for 25-30 minutes, basting with marinade from time to time, until cooked through.
- Reduce the remaining marinade a little bit in a saucepan on the stove while the chicken is cooking, then drizzle the reduced sauce over cooked chicken and toss before serving.
- Garnish with cilantro if desired, and serve immediately.