Hot Honey Chicken Tenders

🧂 Ingredients

• 1/2 cup honey
• 1.5 teaspoons dried chili flakes
• 1.5 teaspoons white wine or apple cider vinegar
• A pinch of salt
• 1.1-1.2 lbs. chicken tenders

  or chicken breast meat cut into 8 tender-size strips (500-550 g)
• 1 teaspoon salt
• 2 medium or large eggs
• 1 teaspoon Dijon mustard
• 2 teaspoons hot honey
• 1 cup grated Parmesan

  finely grated, loosely packed
• 2/3 cup bread crumbs

  regular or gluten-free, you can use Panko too
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• Olive oil spray

Instructions

• 1 Make hot honey. Add honey, chilli flakes and vinegar into a small pot or pan and
  warm them gently over medium heat. Wait until some bubbles start appearing near
  the edges of the pot but don’t let it come to a boil or it will thicken too
  much. Remove from heat and set aside for 5 minutes for the honey to infuse with
  more chili flavour. Then strain through a fine sieve. Set aside.
• 2 Get the oven ready. Preheat oven to 200 C (400°F). Line a baking tray/sheet with
  non-stick parchment paper or lightly grease it with oil spray or a coating of
  oil. Set aside.
• 3 Prepare the egg mixture. In a medium bowl, whisk together the egg, mustard,
  salt, olive oil and a little bit of hot honey.
• 4 Marinate chicken. Add chicken tenders to the egg mixture, stir through and let
  them site for 5 minutes while preparing the crumb mixture. You can also do this
  step ahead of time and let them marinate in the egg mixture for 30 minutes to an
  hour in the refrigerator.
• 5 Prepare Parmesan crumbs. In another bowl, combine breadcrumbs, garlic powder,
  onion powder, paprika, turmeric, salt and finely grated Parmesan cheese.
• 6 Crumb the chicken. Dredge the egg-coated chicken in the breadcrumb Parmesan
  mixture. Press lightly to coat evenly.
• 7 Bake the chicken. Arrange crumbed tenders on the baking sheet or tray and
  lightly spray with cooking oil spray. This will make them extra crispy when
  baked.
• 8 Bake for 10 minutes on one side, then flip and bake for a further 7-8 minutes
  until cooked through. You can also pop the tray under the broil/grill for an
  extra minute or two for an extra golden, crunchy top. Do not over-bake as
  chicken tenders can get tough quickly!
• 9 Drizzle with honey. Remove from the oven and drizzle generously with the hot
  honey. You can't over-drizzle these! If unsure, you can always serve extra hot
  honey on the side.

Nutrition Info