Description
These Baked Crunchy Hot Honey Chicken tenders are coated in a spiced cornflake-parmesan crust and drizzled with sticky, spicy honey sauce—crispy, bold, and utterly irresistible.
Ingredients
6 cups cornflakes (gluten-free if needed)
¼ cup grated parmesan cheese
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
Pinch of sea salt
2 large eggs, beaten
2 Tbsp hot sauce
2 lb (about 900 g) chicken breast tenderloins
Extra virgin olive oil, for drizzling
½ cup honey
2–3 Tbsp hot sauce
1–3 tsp cayenne pepper (adjust to taste)
¾ tsp chipotle chili powder
½ tsp garlic powder
½ tsp onion powder
Pinch of sea salt
Fresh thyme, cilantro, or parsley (for garnish)
Instructions
- Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
- Pulse cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and salt in a food processor to fine crumbs. Transfer to a shallow bowl.
- Beat eggs and hot sauce in a separate bowl. Add chicken tenderloins and toss to coat.
- Roll each chicken piece in crumb mixture until coated. For extra crunch, double-dip: coat again in egg then crumbs.
- Place coated chicken on baking sheet and drizzle lightly with olive oil.
- Bake for 20–25 minutes until golden and crisp, flipping halfway if desired.
- While baking, warm honey, hot sauce, cayenne, chipotle, garlic powder, onion powder, and salt in a saucepan until blended and pourable.
- Drizzle hot honey sauce over cooked chicken. Garnish with fresh herbs. Serve hot.
Notes
- Adjust cayenne and hot sauce levels for desired heat.
- Double-dipping enhances crispiness.
- Use gluten-free ingredients if needed.
- Reheat in oven or air fryer to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 14g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
