Start by placing a large zip-top bag inside a baking dish. This will help keep the bag upright while you add the chicken strips. It makes marinating so much easier!
Add the chicken tenderloins or boneless skinless chicken breasts into the bag.
In a large measuring cup or small bowl, whisk together the milk, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and if you want some heat, the Sriracha. It’s important to mix well to ensure all those flavors combine.
Carefully pour the liquid marinade into the bag over the chicken. Seal the bag tightly, making sure to remove as much air as possible.
Gently turn the bag to ensure the chicken strips are well coated in the marinade. You want to let these flavors soak in!
Let the chicken marinate at room temperature for 30 minutes. Alternatively, for deeper flavor, place the bag in the refrigerator overnight.
When you’re ready to bake, preheat your oven to 350 degrees F. Prepare a rimmed baking sheet by lining it with foil and placing an ovenproof wire rack on top. This setup helps the heat circulate around the chicken, resulting in a perfectly crispy coating.
Coat the rack with nonstick spray to prevent sticking. You want to make sure that your tenders come off easily after baking.
Next, place the panko bread crumbs in a large, shallow dish. Drizzle the olive oil over the top and toss to moisten. This will help the breadcrumbs crisp up as they bake.
Now it’s time to bread the chicken! Arrange the marinated chicken, panko breadcrumbs, and baking sheet in a line for easy assembly.
Working with a few pieces of chicken at a time, use your left hand (the “wet” hand) to remove the chicken from the marinade, shaking off any excess before transferring it to the dish with the panko.
With your right hand (the “dry” hand), pat the chicken on all sides with the breadcrumbs, pressing them on firmly to ensure the chicken is well coated.
Once coated, lay the chicken on the prepared baking sheet, leaving a little space between each tender to allow for even cooking. Repeat this for all the chicken tenders.
Bake the chicken tenders in the preheated oven until they are golden brown and the juices run clear, about 15 to 20 minutes. Make sure the chicken reaches an internal temperature of 165 degrees F. Remember that thicker pieces may take longer to cook.
