Crunchy Sweet and Spicy Chicken Tenders with Noodle Salad

We’re having a stay-cation this weekend!!!

Since moving to the Tampa area in mid February (Price arrived mid March), we haven’t done too much exploring of the area. We have certainly enjoyed our time here with busy weekends at the pool and beaches, but we haven’t explored Tampa itself. In fact, aside from the walk to the parking lot to my office and my office to my favorite lunch spot, I haven’t been explored the Tampa area. I couldn’t tell you what is out of a 3 block radius from my office.

And Price works no where near downtown, so he is just a hopeless.

But we are aiming to fix that this weekend by being tourists in the new city where we live. We have arranged to stay at Aloft in Downtown Tampa as it’s going to give us a great spot to make our home base for the weekend.

It’s just an overnight but I’m already packing. Super excited.

Stay tuned for a recap of our adventures around Tampa. And be sure to follow me on Snap for up to the minute shenanigans. @iamahoneybee

Anyway, I was so hooked on making these chicken tenders when I saw them on Julie’s FB page that I set out to make them as soon as I had the chance. I finally had the chance recently and let me tell you, DAYUM.

1. I insist you make them
2. I insist you make this noodle salad too
3. Repeat often

 

The chicken is seriously good. It would be good with rice or veggies or whatever. But I think the noodle salad with it just kills it.

So you can certainly use just a regular teriyaki sauce to put on your chicken tenders but I decided to get a spicy chili one that I would add honey to. I thought it would be great to get the heat from the sauce and then just cut some of that with the sweetness of some added honey. I think it worked out perfectly!

If you decide not to go for a sauce that has as much heat as this one does, then opt for a mellower sauce. Obviously, it’s important to create something that you will enjoy, so don’t pass on this because I say it’s going to be spicy. Just pick a sauce with less spice. Or add more honey or whatever.

Overall it’s a quick and easy meal to make. It will fill you up but still have you wanting more and more.

Crunchy Sweet and Spicy Chicken Tenders with Noodle Salad

Makes 4 servings

Ingredients

For the Chicken Tenders

• 1 1/2 pound chicken tenders, 12 tenders
• 1 egg
• 1 Cup milk
• 1 1/2 Cups Panko Bread Crumbs
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper

For the chicken tender sauce

• 3/4 Cup Hot and Spicy Sauce, I used Yashi Gourmet Sauce
• 2 Tablespoons Honey

For the dressing

• 1/4 Cup rice wine vinegar
• 2 cloves of garlic, minced
• 1/4 Cup olive oil
• 2 Tablespoons water

For the Noodle Salad

• 8 ounces rice noodes
• 4 Cups mixed greens
• 1 Cup English Cucumber cut into 3″ long match sticks (about 1 cucumber)
• 1 Cup red/orange pepper, cut into
• 1/4 Cup thinly sliced scallions

Process

1. Preheat oven to 425 degrees. Cover a sheet pan with aluminum foil and spray with non-stick cooking spray.
2. In a small bowl, beat the egg and add the milk, mix well.
3. On a plate, combine the panko bread crumbs, garlic salt, and pepper.
4. Dip the chicken tenders into the egg mixture, and then place on the panko bread crumbs. Press the bread crumbs onto the tenders to help them adhere to the chicken. Place on the baking sheet.
5. Bake for 10 minutes and then flip and continue to bake for another 10 minutes.
6. While the chicken is baking, make the chicken tender sauce. Combine the honey and chili sauce.
7. To make the salad dressing, remove 2 Tablespoons of the chicken tender sauce and place in a small bowl with the garlic, vinegar, oil, and water.
8. Bring a pot of water to a boil. Cook the noodles according to the package instructions (typ 3 minutes). Drain and set aside.
9. Begin to assemble the salad by equally dividing the salad greens, noodles, cucumber, pepper in salad bowls. Drizzle with the salad dressing.
10. When the chicken is done, coat with the sauce. Place on top of the salad. Sprinkle with the scallion pieces. Enjoy!

Chicken tenders is adapted from Table for Two