I like to bake my chicken fingers/tenders instead of frying them. They still are quite tasty but without all the saturated fat. Of course I also like to bread them so I guess it comes out even, right?

For these two recipes I marinated them for a couple of hours in buttermilk which imparts a sour, tangy flavor to the chicken. I breaded them with a little Wondra flour, dipped them in egg and finished in a panko/parmesan mixture with a little salt and pepper. Bake at 450 degrees for 10 minutes, then turn and bake them another 10 minutes.

You can use your favorite recipe for the chicken but I went on the mild side as the sauce is spicy. You can make the chicken ahead of time and then reheat when you are ready to serve – great for a party!

The sauces can be used for dipping or drizzle the sauce over the chicken with some sauce on the side.

My favorite is the first sauce – lots of ingredients and the gochujang does not dominate but blends in nicely with the other ingredients.!

Gochujang Sauce No. 1:

• 1/4 cup honey (I used a wildflower honey)
• 1/8-1/4 cup brown sugar (can use Swerve substitute)
• 2 tbsp. low-sodium soy sauce (I buy a large container from Amazon as I don’t always find low-sodium at the grocery)
• 2 tbsp. gochujang (Korean paste)
• 1 tbsp. Worcestershire sauce
• 1-2 tsp. red pepper flakes (add to taste)
• 1 tsp. ground ginger

Combine all of the ingredients in a small saucepan. Heat while stirring constantly until the sugar melts. The sauce will thicken as it cools.

Gochujang Sauce No. 2:

• 2 large cloves garlic, minced
• 1/3 cup gochujang (Korean paste)
• 3 tbsp. honey (I used a wildflower honey)
• 3 tbsp. water
• 1 tbsp. plus 1-1/2 tsp. unseasoned rice vinegar
• 1-1/2 tsp. low-sodium soy sauce
• 3/4 tsp. toasted sesame oil

Combine all ingredients in a small bowl and mix well. You won’t be cooking this sauce. Serve with chicken  tenders.

Recipe by cookingwithauntjuju.com