Baked Hot Honey Chicken Tenders
Deliciously crispy chicken tenders balanced with spicy hot honey sauce, perfect for busy weeknights or gatherings.
Ingredients
For the brining
- 1 cup dill pickle juice For brining the chicken
- 1.5 lbs chicken tenders Use fresh for best results
For the coating
- ⅓ cup all-purpose flour Gluten-free option available
- 2 large eggs Beaten for dredging
- 2 cups crushed corn flakes For coating
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the sauce
- 3 tablespoons coconut oil Can substitute with butter
- 5-6 cloves garlic Minced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper Adjust according to spice tolerance
- 1 teaspoon chili flakes
- ¼ cup honey
- 1 tablespoon apple cider vinegar
For garnish
- Dill pickles For serving
Instructions
Preparation
- Brine chicken tenders in dill pickle juice for at least 20 minutes in the refrigerator.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Place a wire rack on top for crispiness.
- Prepare dredging stations: Fill one bowl with flour, another with beaten eggs, and a third with cornflakes mixed with smoked paprika, garlic powder, onion powder, salt, and pepper.
Coating
- Pat the chicken tenders dry, then coat each tenders first in flour, then in eggs, and finally roll in cornflake mixture.
- Arrange the coated tenders on the wire rack in a single layer.
Baking
- Bake for 12-15 minutes or until golden brown and reaching an internal temperature of 165°F.
Making the Sauce
- In a saucepan, melt coconut oil over medium heat, sauté minced garlic until fragrant, then add smoked paprika, cayenne, and chili flakes.
- Stir in honey and remove from heat, adding a splash of apple cider vinegar.
Serving
- Drizzle baked chicken tenders generously with hot honey sauce and serve immediately, garnished with dill pickles.
Notes
For best texture, use fresh chicken. Customize spice levels and try different coatings to suit your taste. Keep the sauce warm if making in large batches.