Hot Honey Chicken Tenders that hit crispy, juicy, and bold
Ingredients:
For the Chicken Tenders
- 1 lb of chicken tenders
- 2 tsp of smoked paprika
- 2 tsp of garlic granules
- Salt and pepper, to taste
- 2 eggs
- 1/2 tbsp of sriracha hot sauce
- 120g of corn flakes
For the Hot Honey Sauce
- 1/2 cup of honey
- 1-2 tsp of chilli flakes
- 1/2 tbsp of sriracha hot sauce
Preparation:
- Preheat the oven to 375°F. Place the cornflakes in a food processor along with the smoked paprika, garlic granules, salt, and pepper, and pulse until you get a fine crumb. Transfer this mixture to a large bowl. In a separate small bowl, whisk together the eggs and sriracha hot sauce.
- Dip each chicken tender into the egg mixture, making sure it is fully coated, then transfer it to the cornflake mixture and press gently so the coating sticks evenly on all sides. Arrange the coated tenders on a lined baking tray, lightly spray them with cooking spray, and bake for about 15 minutes or until golden and cooked through.
- While the chicken is baking, prepare the hot honey sauce by adding the honey, chili flakes, and sriracha to a small pan over medium heat. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until it begins to bubble slightly, then reduce the heat.
- Once the chicken tenders are done, dip each one into the hot honey sauce until well coated, then finish with a light sprinkle of flaky sea salt before serving.