40 likes, 2 comments - doctoredupkitchen on March 28, 2026: "Oven Baked Maple Sriracha Chicken Tenders 2 lbs boneless skinless chicken breast 2 eggs 1 tsp kosher salt 1/2 tsp black pepper 1 tbsp maple syrup 1 tsp garlic powder 1 cup potato starch 1 tbsp baking powder 1 tsp kosher salt 1/2 tsp black pepper 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder Oil spray 1/2 cup maple syrup 1 tsp apple cider vinegar 1 tbsp sriracha 1/2 tsp kosher salt 1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper. In a medium bowl, whisk the eggs, 1 tbsp maple syrup, 1 tsp garlic powder, salt, and pepper. Toss in the chicken strips and let them marinate for 15 minutes. 2. In a separate shallow bowl, whisk together the potato starch, baking powder, and spices. Lift each chicken strip, let the excess egg drip off, and press firmly into the starch mixture until fully coated. Place on prepared baking sheet and let sit for about 5 minutes to help the coating stick. 3. Spray the tenders very generously with oil. Bake for 15–18 minutes total. Flip them halfway through and spray the other side well with oil. 4. Simmer the Sauce: While the chicken bakes, combine the glaze ingredients in a small saucepan over medium heat. Simmer for 3–5 minutes until it thickens into a glossy syrup. 5. Once the chicken is cooked through (165 degrees F internal) remove from the oven and immediately toss in the warm glaze. Serve hot. Kid-Friendly Tip: Split the sauce before adding the Sriracha! Toss half the chicken in plain salted maple syrup and the other half in the spicy version. To prep in advance: make chicken as above, do not mix with sauce until just prior to serving. Reheat uncovered in a single layer on hot plate or in oven. Toss in warm sauce just prior to serving. #pesach #passover #kosher #baked".