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.
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.