1 cup buttermilk
Sriracha Sauce
Salt
Pepper
Panko
Cornmeal
Grated parmesean
Thyme
1 pound skinless boneless chicken tenders
Preheat oven to 350 degrees.
Add Sriracha to buttermilk. Stir in salt and pepper and submerge chicken. Mix equal parts panko and cornmeal. Add some grated parmesean cheese and thyme to taste.
Remove chicken from buttermilk and let drain. Dredge in panko mixure. Place on greased baking sheet. Bake for 40 minutes.
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This recipe looks fantastic. Now I have to find gluten-free panko!