Oven-Fried Chicken Fingers with Sriracha Dipping Sauce
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Cook time: 
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Serves: 4 to 5 servings
Boneless chicken tenders are smothered in buttermilk then rolled into a walnut-panko crumbs mixture and baked until the texture is crunchy and crispy. Serve them with a spicy dipping sauce made with sriracha.
  • 1 pound boneless chicken tenders, rinsed
  • ½ cup low-fat buttermilk
  • 1+ ½ cups panko bread crumbs
  • ⅛ tsp. garlic powder
  • ½ tsp. sea salt
  • fresh black pepper to taste
  • ½ cup finely chopped walnuts
  • 1 pound of boneless chicken tenders
  • olive oil cooking spray
Sriracha Dipping Sauce
  • 5 Tbsp. light mayonnaise
  • 1 tsp. rice vinegar
  • 2 tsp. lime juice
  • 2 tsp. Sriracha sauce
  • 1 tsp. low-sodium soy sauce
  • optional: 1 to 2 drops sesame seed oil
  1. Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking oil. Set aside.
  2. Pour buttermilk into a shallow bowl.
  3. In a second shallow bowl, combine panko crumbs, salt, garlic powder, and walnuts.
  4. Dip each chicken tender into the buttermilk and coat both sides.
  5. Then dip into the panko mixture and coat both sides evenly.
  6. Arrange coated chicken tenders on the (already prepared) baking sheet.
  7. BAKE for 10 to 12 minutes on each side, until golden brown.
  8. In a small bowl, mix all the ingredients listed for the Sriracha dipping sauce.
  9. Transfer to a small dipping bowl, and serve along side with chicken fingers.
  10. Serves 4 to 5
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/oven-fried-chicken-fingers-with/