If you're cool like me a.k.a. a 90's baby, there's no doubt in my mind that chicken tenders were in your top 5 favorite foods growing up. Probably alongside pizza, hamburgers, french fries and mac & cheese, am I right?? Okay Howie, I believe chicken fingers is the correct terminology in Buffalo. I just got major girlfriend points for that.
Anyway, sometimes I still want my childhood classics, except with the flavor turned up. And not out of a frozen bag. And minus the whole deep frying part that adds loads of fat and calories. That's where Sticky Asian Chicken Tenders come in. I bread chicken tenderloins in panko bread crumbs, bake them with a drizzle of olive oil to add that unmistakable crunch, and then toss them in Ree Drummond's Orange Chicken Sauce and top them with chopped green onions and peanuts. A little sweet, a little tangy, a little crunchy...a little perfect!
