Sriracha & Cheez-It Chicken Tenders Recipe
Photo Credit: Recipe Corner - Amanda Patton
Cook Time: 15 min
Prep Time: 15 min
( Serves 4 )
1 1/4 pound boneless, skinless chicken breast halves
2 tablespoon canola oil
2 cup cheddar crackers (such as Cheez-Its or Cheese Nips)
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon sea salt
3 whole large eggs
1 1/2 tablespoon Sriracha sauce (optional)
1/2 cup all-purpose flour
- Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and lightly coat with canola oil.
- Cut chicken breasts lengthwise into 1-inch-wide strips. Set chicken aside while you make the Cheez-It coating.
- Puree cheddar crackers in the food processor until they are finely ground. (If you don't have a food processor, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers.)
- Transfer the crackers crumbs to a large plate or a wide, shallow bowl and stir in the Parmesan, paprika, garlic powder, and salt.
- In a separate bowl, whisk together the eggs and Sriracha sauce (if spicy isn't your thing, feel free to omit the Sriracha) until mixture is well-combined.
- Pour flour onto a separate plate and arrange your breading station by lining up your plates and bowls in the following order: flour (1st), egg wash (2nd), cheddar crumb coating (3rd).
- Coat each chicken tender in the flour first, shaking off any excess, and then dip each tender in the sriracha-egg wash. Transfer the tender from the eggs to the cracker mixture, pressing the crumbs into the chicken to ensure an even coating. Place each breaded tender on the prepared baking sheet, creating a single layer with about 1-2 inches between each tender. Repeat the breading process with the remaining tenders.
- Bake chicken tenders in preheated oven for 15-20 minutes, or until they're golden brown and the chicken is cooked through. Halfway through the baking time, flip the tenders over with a large spatula so they cook evenly on both sides.
- Serve immediately with ranch dressing or Sriracha sauce.