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–+ servings

Panko and Bacon Crusted Chicken With Sriracha Mayo

Diana
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Servings 5 servings
Print Recipe
Course Bacon, Chicken
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

  • 3 strips bacon, cooked and drained
  • 1 1/2 cups panko bread crumbs
  • 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).
Keyword baked chicken, chicken tenders, chicken with bacon, panko, sriracha
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