Sriracha Honey Chicken Tenders

Heat the oven to 425°F with a rack in the top third. Line a baking sheet with parchment paper or lightly coat a nonstick baking sheet.

Place the panko in one shallow bowl. In a second bowl, whisk the egg and milk together.

Dip each chicken tender into the egg mixture and let the excess drip off. Coat it in panko, pressing gently so the crumbs stick, then place it on the prepared baking sheet.

Bake for 15 to 20 minutes, until the coating is crisp and the chicken reaches 165°F in the center.

While the chicken bakes, whisk together the sriracha, honey, soy sauce, rice vinegar, and lime juice. In another small bowl, combine the sour cream, mayonnaise, Worcestershire sauce, and lime zest. Season the dipping sauce with salt and black pepper.

Dip or gently toss the cooked chicken tenders in the honey-sriracha sauce until coated. Serve right away with the lime dipping sauce.