Baked Firecracker Chicken

The pot lid rattles and you know dinner is almost ready. You catch the smell of those spicy sweet tenders waftin9 up and it hits you real good. The sound makes you kinda excited even if it9s just a weekday.

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You spot the steam cues letting you know that the steam9s still doing its thing inside your cooker. The float valve bumps, that little telltale sign, tells you pressure9s building up just right under the lid. It9s a cozy dinner alert.

You feel that warm promise of tender chicken pulling apart without fuss. The sauce bubbles up just enough before you open the lid to a burst of broth depth and spicy scent. This dinner9s looking like a winner and easy too.

Why Your Cooker Beats Every Other Pot

• It locks in heat and moisture so the chicken stays juicy, no drying out here.
• Cooks way faster than your oven or stove, saving you so much time.
• The natural release lets food finish slow and easy so flavors get real good.
• You get a perfect tender pull 9 that soft, easy texture that9s dang addictive.
• Pressure cooker9s sealed system means less mess, less fuss while cooking.
• The float valve and steam cues help you keep perfect control of cooking progress.

Everything You Need Lined Up

• 3-4 boneless skinless chicken breasts, pounded to 9 inch thickness
• 1 9 cups panko breadcrumbs
• 3 eggs
• 3 tablespoons water
• 3 cup flour
• 3 cup Frank9s hot sauce (this brand really makes the sauce!)
• 63 cup brown sugar
• 9 cup sugar
• 3 tablespoons ketchup
• 2 tablespoons apple cider vinegar
• 2 teaspoons garlic powder
• 4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt
• 1 tablespoon water for sauce

You gotta have these all ready before you start cooking. Pounding the chicken helps it cook evenly and get that tender pull you want. The panko crumbs give the tenders that perfect crispy coating.

The Frank9s hot sauce brings the heat that makes this really taste special. The combo of brown sugar, white sugar, and ketchup cooks down into a tangy firecracker sauce that clings real good.

Walking Through Every Single Move

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First things first you preheat your oven to 400 degrees. Then line a baking sheet with parchment paper so you don9t stick later on.

Next you cut the pounded breasts into strips, real tender-sized. Setting up a breading station helps keep things neat. One bowl with flour, another with beaten eggs mixed with water, and the last one with panko crumbs.

Dip each chicken tender in flour first to get them coated, then dunk in the egg mix for that wet layer. Finally roll them in the panko crumbs covering completely. Place those baby tenders on your baking sheet and give them a light spray of cooking spray.

Pop them in the oven to bake for 20-25 minutes. Don9t forget to flip halfway through so they brown up evenly and get that golden color.

While that9s cooking, get your firecracker sauce going by mixing the Frank9s hot sauce, brown sugar, white sugar, ketchup, and apple cider vinegar in a saucepan over medium heat. Stir it often, let it come to a simmer. Cook for 5-6 minutes till it9s just thick enough to stick but not gloopy.

Once chicken9s out of the oven, let it rest for a few minutes so juices settle in. Then toss or drizzle the tenders with the spicy sauce. You9re ready to dig in!

Quick Tricks That Save Your Time

• Use a premade breadcrumb mix if you9re running low on time.
• Do the sauce while the chicken bakes to multitask like a pro.
• Pound chicken breasts in advance and keep in fridge for a few hours.
• Set your timer for natural release while you clean up kitchen mess.
• Use cooking spray instead of oil for easier cleanup and lighter coating.

These shortcuts keep dinner flow smooth and help you avoid feelin9 rushed. You see results faster without stress.

When You Finally Get to Eat

You notice the chicken tenders got just that crispy outside, with steam rising right off the spicy sauce. The crunch meets sweet heat real good.

The tender pull inside is soft and juicy, almost melts against your teeth like it9s just meant to be eaten. The sauce clings to every bite, fiery but balanced by that brown sugar tang.

Every mouthful kinda sparks your taste buds awake without blowing them out. You9re grateful for how quick the whole thing came together and can9t wait to make it again.

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Making It Last All Week Long

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently in microwave or oven for best crispy and tender texture.
• Freeze leftover chicken tenders in freezer bags for up to 2 months, thaw overnight before reheating.
• Keep sauce separate if you want to reheat without softening the breading too much.

Proper storage keeps that broth depth and tender pull even after a few days. You still get that spicy firecracker kick no matter when you reheat it.

Common Questions and Real Answers

• Can I use chicken thighs instead? Totally, thighs work and might even be juicier but change cooking time a little cause they9re thicker.
• Do I have to bake the tenders or can I pressure cook them? Baking keeps them crispy but if you want you can pressure cook then broil briefly to crisp up the outside.
• What9s natural release and why do I need it? Natural release means letting pressure fall on its own instead of quick vent. It keeps juices locked in and helps flavors deepen.
• Can I make the sauce less spicy? Yup just cut down the Frank9s hot sauce or skip red pepper flakes if you want milder heat.
• Why use panko breadcrumbs instead of regular? Panko9s lighter and crispier so it gives better crunch and holds up well under sauce.
• What9s the float valve for? That little ball bumps up when pressure builds. It9s your cue to slow down before opening the lid.

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Baked Firecracker Chicken Tenders in the Pressure Cooker

Spicy-sweet baked firecracker chicken tenders with a crispy panko crust, pressure-cooked to juicy perfection and slathered in rich tangy sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 526 kcal

Equipment

• 1 Mixing bowl for breading station
• 1 Baking sheet lined with parchment paper
• 1 Saucepan medium-sized for firecracker sauce

Ingredients

  

Main Ingredients

• 3-4 Boneless skinless chicken breasts pounded to ½ inch thickness
• 1 ½ cups Panko breadcrumbs
• 3 Eggs
• 3 tablespoons Water
• ⅓ cup Flour
• ⅓ cup Frank’s hot sauce this brand really makes the sauce
• ⅔ cup Brown sugar
• ½ cup Sugar
• 3 tablespoons Ketchup
• 2 tablespoons Apple cider vinegar
• 2 teaspoons Garlic powder
• ¼ teaspoon Crushed red pepper flakes optional
• 1 teaspoon Salt
• 1 tablespoon Water for sauce

Instructions

 

Instructions

• Preheat oven to 425°F and grease a large baking sheet with nonstick spray.
• Slice chicken breasts into 1-inch wide strips.
• Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken.
• In one bowl place the panko breadcrumbs, in a second bowl whisk together eggs and water.
• Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs until fully coated.
• Place breaded chicken tenders on prepared baking sheet and lightly spray with cooking spray.
• Bake chicken for 15-25 minutes until golden-brown and cooked through, flipping halfway.
• Meanwhile, in a medium saucepan combine Frank’s hot sauce, brown sugar, sugar, ketchup, apple cider vinegar, garlic powder, crushed red pepper flakes, salt, and 1 tablespoon water.
• Stir over medium heat for about 5 minutes until simmering and slightly thickened.
• Once chicken is cooked, use tongs to toss tenders in the sauce or drizzle over. Serve warm.

Notes

Serve warm, optionally with ranch dressing. Leftovers store well and sauce can be separated to preserve crispiness.