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–+ servings
Hot honey chicken tenders in a silver baking pan.

Hot Honey Chicken Tenders

Crispy cornflake-coated chicken tenders, tossed in a sweet and spicy hot honey sauce.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Recipe Makes: 6 servings

Equipment

  • oven
  • large sheet pan
  • parchment paper
  • wire baking rack
  • cutting board
  • sharp chef's knife
  • large, shallow bowl
  • 2 whisks
  • sealable, food-safe plastic bag
  • neutral-flavored cooking spray
  • internal meat thermometer
  • small mixing bowl

Ingredients

For the Chicken

  • 1-1 ½ pounds boneless, skinless chicken breasts (or chicken tenderloins)

For the Cornflake "Breading"

  • 2 tablespoons milk of choice (or water)
  • 1 large egg
  • 2 cups crushed cornflakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt (more or less to taste)
  • ½ teaspoon black pepper (more or less to taste)

For the Hot Honey Sauce

  • ¼ cup hot sauce
  • ⅔ cup honey
  • 3 tablespoons melted butter

Instructions

  • Preheat oven to 400° Fahrenheit. Line large sheet pan with parchment paper, then fit wire baking rack on top of lined sheet pan. Set pan aside.
  • Place 1-1 ½ pounds boneless, skinless chicken breasts on cutting board. Trim chicken as needed, then cut chicken breasts into long strips. Set chicken aside.
  • Add 2 tablespoons milk of choice and 1 large egg to large, shallow bowl. Whisk ingredients together until fully incorporated into pale mixture with no streaks remaining. Set bowl aside.
  • Add 2 cups crushed cornflakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper to large sealable, food-safe plastic bag. Seal bag completely and shake bag until ingredients are well blended. Open bag and set aside.
  • Place one strip of chicken in egg wash, submerging chicken completely. Lift chicken strip out of egg wash, allowing any excess egg wash to drip back into bowl, then place chicken strip in bag of cornflake breading.
  • Seal bag, then shake or flip bag over until chicken strip is fully coated, gently pressing cornflake breading onto chicken as needed.
  • Remove chicken strip from bag and place chicken on wire baking rack. Repeat process with remaining chicken strips until all chicken strips have been breaded.
  • When all chicken strips have been breading and arranged on wire rack, lightly spray tops of chicken strips with neutral-flavored cooking spray.
  • Place sheet pan in preheated oven. Bake chicken strips until internal temperature of chicken strips reaches 160° Fahrenheit according to internal meat thermometer, approximately 20 minutes.
  • When target temperature is reached, carefully remove pan from oven. Set pan aside and let chicken rest 5 minutes.
  • While chicken rests, add ¼ cup hot sauce, ⅔ cup honey, and 3 tablespoons melted butter to small mixing bowl. Whisk ingredients together until fully incorporated.
  • Drizzle prepared hot honey sauce over chicken strips, flipping chicken as needed to coat on all sides. Serve chicken strips immediately for maximum crispiness.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 347kcal | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 913mg | Potassium: 509mg | Total Carbs: 40g | Fiber: 1g | Sugar: 32g | Net Carbs: 39g | Vitamin C: 11mg | Calcium: 25mg
Cheap Cheap Eats recipe developed by Cheryl Malik