- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 pound chicken breast tenderloins, cut into thirds
- Sauce:
- 1/4 cup butter, melted
- 1/4 cup Sriracha hot sauce
- 1/4 cup honey
- 1 lime, juiced
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
- Combine flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper together in a resealable plastic bag. Place chicken in bag, seal bag, and shake well. Remove chicken from bag and spread out in a single layer on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Whisk butter, Sriracha hot sauce, honey, lime juice, soy sauce, and ginger together in a saucepan over medium heat until sauce bubbles, about 5 minutes.
- Place cooked chicken pieces in a large bowl and pour sauce over chicken. Toss to coat.