Directions
- 1Remove the tendon from each chicken tender.
- 2Marinate the chicken tenders in pickle juice for 20 minutes.
- 3In a food processor, combine breadcrumbs, rosemary, salt, pepper, garlic powder, and paprika.
- 4Drain the chicken tenders.
- 5Toss the chicken tenders in avocado oil and then in the breadcrumb mixture.
- 6Bake the chicken tenders at 400F for 18 minutes.
- 7In a blender, combine Kewpie mayo, chili crisp, honey, and Sriracha.
- 8Blend until smooth.
- 9Serve the chicken tenders with the sauce.
Ingredients
- 1 pound chicken tenders
- 1 cup pickle juice
- 1 cup breadcrumbs
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon avocado oil
- 4 ounces Kewpie mayo
- 2 tablespoons chili crisp
- 2 tablespoons honey
- 2 ounces Sriracha
Equipment
forkknifepaper towelcontainerfood processorblenderwire rackbaking sheet
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