hot honey cornflake chicken tenders
TOTAL TIME: 45 minutes
SERVES: 4
Protein
8 chicken breasts
3 eggs
Milk & Dairy
1/2 cup butter
Pantry
8 cups cornflakes
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp white pepper
3/4 cup Frank's hot sauce
1/4 cup honey
Make your coating. Preheat oven to 400F.
Crush 8 cups corn flakes into fairly small bits. Mix in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 2 tsp salt. Set aside
In a small bowl, beat 3 eggs with 1/4 cup Frank's hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika.
Coat your chicken. Cut chicken breasts into strips - lengthwise about 4 pieces per breast.
Line a large sheet pan with tin foil or parchment paper. Place a cooling rack on top of the baking sheet to allow for air to get under the strips and keep them nice and crispy.
Dip chicken pieces in egg mixture, drip off excess, then coat in cornflake mixture. Place on cooling rack setup. Spray with a good amount of cooking spray.
Bake for about 15-20 minutes until golden brown.
Make your hot honey sauce. While your strips bake, make your sauce. To a small saucepan, melt 1/2 cup butter. Add in 1/2 cup franks hot sauce and 1/4 cup honey and bring to a simmer. Once the strips are down, drizzle over the sauce and dig in!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!