2 lb of chicken tenderloins (uncooked)
1/4 cup honey
1/4 cup Sriracha sauce
1 cup low carb bread crumbs
Mix honey and Sriracha in a med bowl. Add chicken tenderloins to mixture and coat well. Refrigerate for at least an hour. Remove from fridge and coat chicken in bread crumbs.
Place a greased wire rack on a rimmed cookie sheet. Arrange chicken tenderloins on wire rack so that they are not touching. Bake at 400 degrees for 20 to 25 mins til internal temp reaches 165 degrees.
Serves 3 to 4.
**See Ranch Chicken Tenders