Hot Honey Chicken Tenders
These hot honey chicken tenders are baked to crispy, juicy perfection and covered in a delicious hot honey sauce. They pack a powerful (and a little bit spicy) punch of flavor in a short amount of time.
Servings: 4 people
Equipment
- Large baking sheet
- Saucepan
Ingredients
Crispy Chicken Tenders
- 1 cup dill pickle juice
- 1 1/2 lbs chicken tenders
- 1/3 cup + 2 tablespoons all-purpose flour gluten-free if needed
- 2 large eggs
- 2 cups crushed corn flakes we used Nature’s Path Gluten-Free pear-sweetened corn flakes
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dill pickles to garnish
Hot Honey Sauce
- 3 tablespoons coconut oil
- 5-6 cloves minced garlic
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
Instructions
- Add the chicken tenders to a gallon sized ziplock or reusable storage bag with the pickle juice. You can also place them in a medium bowl and cover them with plastic wrap. Toss well to coat then refrigerate for 20 minutes or overnight (no more than 24 hours).
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Next, prepare the dredging station. Add 1/3 cup of the flour to a medium bowl and whisk the eggs in a separate medium bowl. Finally, add the remaining 2 tablespoons of flour and spices to a third bowl with the crushed corn fakes and toss well.
- Remove the chicken tenders from the pickle juice and discard. Dredge the chicken tenders in the flour mixture then place them in the egg to fully coat both sides and then place them corn flake mixture, turning to coast completely. Repeat the process with all of the chicken tenders and arrange them on the prepared baking sheet.
- Bake in the preheat oven for 12-15 minutes, until the internal temperature reaches 160°F, leaving 5-10 degrees for carryover cooking.
- While they’re baking, make the hot honey sauce. Add the coconut oil to a pan and melt over medium heat, then add the garlic and crisp it for a few minutes. Turn the heat up to medium-high heat and add the spices and chili flakes and cook for another 1-2 minutes. Stir in the honey then remove from the heat and stir in the apple cider vinegar.
- Drizzle the hot honey over the chicken tenders right out of the oven. If the sauce is done before the chicken, keep the hot honey on a very low setting to keep it warm until the chicken is ready. Serve with dill pickles and red pepper flakes (optional).
Video
Notes
Air fryer: Air fry them fat 400°F for 8 minutes, flipping and spraying with cooking spray halfway through.
Fry them in oil: Add enough olive oil or avocado oil to a dutch oven to cover the bottom with an inch of oil. Heat the oil over medium-high heat until it reaches 350°F. Place the chicken in the oil and fry on each side for 4 minutes, or until the coating is crispy and the chicken reaches an internal temperature of 160-165°F.
Storage: Allow the chicken tenders to cool completely and store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 569kcal | Carbohydrates: 65g | Protein: 41g | Fat: 14.5g | Cholesterol: 175mg | Sodium: 1139mg | Fiber: 2g | Sugar: 22g | Vitamin A: 108IU | Vitamin C: 4.5mg