- 8 chicken tenderloins(about 1 1/2 pounds)
- 1tablespoon olive oil
- 1/2cup orange juice
- 1/3cup orange marmalade(NOT sweet orange marmalade)
- 2tablespoons lemon juice
- 1/2cup packed brown sugar
- 2tablespoons quality hoisin sauce(like Lee Kum Kee or Kikkoman)*
- 2tablespoons red wine vinegar
- 1tablespoon low sodium soy sauce
- 1/2-1teaspoon Sriracha/Asian hot red chili sauce
- 1/2tsp EACH salt, garlic pwdr, ginger pwdr,onion pwdr
- 1tablespoon cornstarch
- 1/2cup panko breadcrumbs
- 1/2tablespoon butter
- 3/4cup flour
- 2 eggs
- 1/2cup milk
- 3cups cornflakes cereal, ground*(measured whole)*
- 1/2teaspoon salt
- 1/2teaspoon garlic powder
- 1/8teaspoon pepper
Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately.
Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.**
Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside.
Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl.
Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded.
Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze.
Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired.