• 1/2 cup light mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 chicken breasts , boneless skinless
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Vegetable oil spray


  1. Note: click on times in the instructions to start a kitchen timer while cooking.
  2. Mix the mayonnaise, Sriracha, sugar and vinegar in a small bowl and set aside.
  3. Whisk the eggs, salt and pepper in a shallow bowl.
  4. Cut the chicken breasts into 1” chunks.
  5. Place the flour into a shallow bowl.
  6. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl.
  7. Preheat the oven to 375 degrees.
  8. Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet.
  9. Spray with vegetable oil spray for 2 seconds.
  10. Bake for 22-25 minutes or until golden brown.
  11. While still hot, toss with the sriracha mayonnaise mixture.

This article and recipe adapted from this site

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