• Use a meat mallet to pound the thickest part of the chicken and bring to even thickness. Cut chicken breast into 1.5-inch - 2-inch wide stripes ( size resembling to chicken tenderloins). Alternatively you can use chicken tenderloins from the supermarket.
• Marinate chicken with mayo and sriracha for 30 minutes.
• While the chicken is marinating, heat 2 teaspoons of oil in a skillet. Toast breadcrumbs until it light golden brown in colour.
• To the cooled down breadcrumbs, add flour, baking powder and rest of the ingredients and mix.
• Preheat oven to 400 F / 200 C . Place a grill rack on baking tray and spray the grill rack generously with a nonstick spray ( This is to prevent chicken tender from sticking).
• Coat chicken tenders evenly by pressing against the breadcrumb mixture. Shake off extra breading and arrange on the prepared grilled rack.
• Spray the coated chicken tenders with a nonstick spray. Bake it for 15 minutes. If the chicken is slightly on thicker side bake it for 20 minutes.

Making Hot Honey Sauce/Glaze

• While chicken is in the oven, add honey, sriracha, chili flakes and salt to a sauce pan. Bring to a low bubble and cook in low heat for 2-3 minutes for the sauce to thicken a bit. Take of the flame and let it cool down a bit.

Serving

• You can either coat the crispy baked chicken tenders with the glaze or serve it on the side.