Panko and Bacon Crusted Chicken With Sriracha Mayo
Panko crumbs, dried herbs, and crispy cooked bacon are processed to make the flavorful coating for these chicken tenders.
This panko and bacon crusted chicken is the perfect combination of crisp, savory, and just a little spicy. The coating is a simple mixture of panko, smoky bacon, and warming herbs, and it bakes into a wonderfully crunchy crust without the need for frying. Each tender stays juicy inside while the outside turns golden and crisp — the ideal texture contrast. The light heat from the Sriracha mayo gives the chicken a flavorful finish that can be adjusted anywhere from mild to bold.
This recipe is quick enough for a weeknight but flavorful enough for entertaining. Chicken tenders are especially convenient because they cook quickly and evenly, but the crust also works beautifully with sliced chicken breasts. You can serve these strips with the Sriracha mayo for a spicy kick, or offer ranch for a milder, kid-friendly option. Whether used as a main dish, appetizer, or game-day snack, this recipe delivers big flavor with minimal effort.
What You’ll Like About This Recipe
Crispy and flavorful coating. The combination of smoky bacon and light panko crumbs produces a crust that bakes up beautifully crisp with deep savory flavor — no frying needed.
Juicy, tender chicken. Coating the tenders with seasoned mayonnaise locks in moisture, ensuring a juicy interior even at high oven temperatures.
Customizable heat level. Add a little or a lot of Sriracha to suit your spice preference. The dipping sauce is easy to adjust for adults or kids.
Fast and easy. With only a few steps and everyday ingredients, you can have a flavorful, impressive meal on the table in under 30 minutes.
Versatile serving options. Serve as a main dish, appetizer, or finger food — and the leftovers make great sandwiches, wraps, or salads.
Ingredient Notes
- Bacon: Use crisp cooked bacon so it blends well with the panko and adds smoky depth. Soft bacon becomes greasy when pulsed.
- Panko bread crumbs: These light, airy crumbs create a very crisp crust in the oven. Regular breadcrumbs work but won’t be as crunchy.
- Dried rubbed sage: Brings a warm, earthy flavor that pairs beautifully with bacon. A small amount goes a long way.
- Ground thyme: Adds subtle herbal notes that complement chicken without overpowering the coating.
- Black pepper & salt: Simple seasonings that enhance the savory flavor of the crust.
- Mayonnaise: Acts as a flavorful “glue” that helps the coating adhere and keeps the chicken moist. No egg dipping step required.
- Garlic powder: Adds gentle garlic flavor that distributes evenly throughout the coating.
- Sriracha sauce: Provides adjustable heat and tang. Add to the coating mixture or serve strictly in the dipping sauce.
- Chicken tenders: Convenient and uniform, making baking predictable. Strips of chicken breast work equally well.
- Optional Sriracha mayo: A simple dipping sauce of mayo, Sriracha, and sambal that adds heat and acidity to balance the richness.
How to Make It
- Heat the oven and line a baking sheet with foil. Spray with nonstick spray to help the coating crisp.
- Pulse the bacon, panko, sage, thyme, salt, and pepper in a food processor until fine crumbs form. Transfer to a shallow dish.
- Stir together mayonnaise, garlic powder, and Sriracha in a separate bowl.
- Brush chicken tenders or strips with the mayonnaise mixture until evenly coated.
- Press each piece into the crumb mixture, turning to coat thoroughly on all sides.
- Arrange on the prepared baking sheet and bake until crisp and cooked through.
- Serve with the optional Sriracha mayo or your favorite dipping sauce.
Tips
- Cook the bacon until very crisp so it breaks down cleanly into fine crumbs.
- Pulse the coating mixture in short bursts. Overprocessing can turn the bacon into a paste.
- Use chicken tenders for the fastest, most even cooking — they stay very juicy and bake quickly.
- Brush a generous but even layer of the mayo mixture onto the chicken so the coating adheres well.
- Spread the breaded chicken pieces apart on the baking sheet to promote browning on all sides.
- Spray the tops lightly with cooking spray before baking for deeper browning.
- For extra crispness, broil the chicken briefly at the end of baking, watching closely.
Recipe Variations
- Extra-spicy version. Add more Sriracha to the mayonnaise mixture or stir chili flakes or chili crisp into the crumb coating. Serve with a hot chili mayo for an even bolder finish.
- Herb-forward crust. Increase the sage, add rosemary, or substitute poultry seasoning for a more aromatic crust — excellent for fall and winter meals.
- Smoky barbecue style. Add smoked paprika and a pinch of brown sugar to the crumb mix and serve with barbecue sauce instead of Sriracha mayo.
- Gluten-free version. Use gluten-free panko crumbs. The coating stays crisp and flavorful with no major texture changes.
- Parmesan-bacon crust. Add finely grated Parmesan to the panko mixture for an even more savory, cheesy crust that browns beautifully.
Serving Suggestions
- Serve with Sriracha mayo, ranch, or honey mustard as a simple main dish or appetizer.
- Add roasted vegetables, coleslaw, or a side salad to make a full meal.
- Pair with rice bowls, noodles, or stir-fried vegetables for an Asian-inspired dinner.
- Choose to slice leftovers and add them to wraps, sandwiches, or chopped salads for quick lunches.
How to Store
Refrigerate: Store leftover chicken in an airtight container for up to 4 days. Reheat before serving for best texture.
Freeze: Freeze fully cooked chicken strips on a baking sheet until firm, then transfer to freezer bags. They keep well for up to 2 months.
Reheat: Warm in a 375°F oven or air fryer to restore crispness. Avoid microwaving if possible, as it softens the coating.
Frequently Asked Questions
Panko and Bacon Crusted Chicken With Sriracha Mayo
Ingredients
- 3 strips bacon, cooked and drained
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon dried rubbed sage
- 1/4 teaspoon ground thyme
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1 teaspoon Sriracha sauce, optional
- 1 1/2 pounds chicken tenders
Optional Sriracha Mayonnaise Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha sauce, or to taste
- 1 teaspoon sambal, chili paste
Instructions
- Heat the oven to 425 F.
- Line a baking sheet with foil and spray with nonstick cooking spray.
- In a food processor, pulse the bacon, panko crumbs, sage, thyme, pepper, and salt until crumbs are fine. Transfer the crumbs to a wide, shallow bowl.
- In a small bowl, combine the 1/4 cup of mayonnaise, garlic powder, and 1 teaspoon of Sriracha sauce, if using.
- If using boneless chicken breast halves, cut them into strips. Brush chicken tenders or strips generously with the mayonnaise mixture. Press the chicken into the panko and bacon mixture, turning to coat thoroughly. Arrange the coated chicken pieces on the prepared baking sheet.
- Bake the chicken for about 15 to 20 minutes, or until the chicken is cooked through. Chicken must be cooked to a minimum of 165 F on a food thermometer.
- Serve the chicken tenders with the optional Sriracha mayonnaise or ranch dressing.
Optional Sriracha Mayonnaise
- Combine the 1/2 cup of mayonnaise with Sriracha sauce to taste and about 1/2 teaspoon to 1 teaspoon of sambal (Asian chili paste).
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
