Preheat your oven to 425F. Position the rack in the top third of the oven to ensure even cooking.
Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together).
Dip each piece of chicken one by one into the liquid bowl (let excess drip off) and then the panko.
Place on a non-stick baking sheet.
Bake for 15 to 20 minutes or until they're cooked through.
Meanwhile, combine the honey sriracha ingredients together in a bowl.
Combine the dipping sauce ingredients together in another small bowl.
Once the chicken tenders are cooked, dip them in the sriracha honey to coat them (tongs or your fingers will work).
Serve immediately with the dipping sauce on the side.
