Now introducing saucy, sticky, juicy, chicken tenders.
The sauce is made of brown sugar, hot sauce, and water. You melt it together in a saucepan. The brown sugar dissolves. It’s the secret to a super sticky sauce. The brown sugar makes it cling to every part of the chicken’s nooks and crannies.
These would be perfect as an appetizer, football party, snack, or main meal.
What to serve with these spicy baked chicken tenders:
Since you already have the oven on, you could make these french fries.
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. Remove from heat and set aside.
For the chicken:
Preheat the oven to 450 degrees. Line a baking sheet with foil. Place a metal cooling rack on top of the foil (it can work without, too).
Cut chicken into 1 1/2-inch x 5-inch strips or in 1 1/2-inch cubes.
Soak the chicken in the buttermilk. Mix the panko, cornmeal, olive oil, salt, pepper, and garlic powder in a bowl. Remove the chicken one piece at a time, let the buttermilk drip off, and gently press into the panko cornmeal mixture until coated with crumbs.
Place the chicken on the baking sheet and bake for 10 minutes. After 10 minutes, flip each piece and bake for another 10 minutes (total bake time for the chicken is about 20 minutes)
When the chicken is done, brush sauce on both sides of each piece. Return to the baking sheet.