Hot Honey Chicken Tenders Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g chicken breast fillets, cut into strips</li><li class="ingredients-single-item">150g panko breadcrumbs</li><li class="ingredients-single-item">60g plain flour</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">For the hot honey:</li><li class="ingredients-single-item">120ml honey</li><li class="ingredients-single-item">2 tbsp hot sauce (like Sriracha or Frank's RedHot)</li><li class="ingredients-single-item">1 tsp red pepper flakes</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray with wire rack</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Meat thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (fan 180°C). Line a baking tray with parchment paper and place a wire rack on top. Spray or brush the wire rack with a little oil to prevent sticking. This setup allows hot air to circulate around the tenders, creating an evenly crispy exterior without the need for deep-frying.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your chicken by patting the chicken strips dry with paper towels. Removing excess moisture helps the coating adhere properly and promotes crispiness during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Set up your breading station with three shallow bowls: In the first bowl, combine the flour, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, mix the panko breadcrumbs with the remaining spices (1 tsp smoked paprika, ½ tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, ½ tsp salt, ¼ tsp black pepper) and then drizzle with 2 tbsp olive oil, mixing well with your fingers. The oil helps the breadcrumbs brown and crisp in the oven, mimicking the effect of frying.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Dredge each chicken strip first in the seasoned flour, shaking off any excess. Next, dip into the beaten egg, allowing excess to drip off. Finally, press firmly into the panko mixture, ensuring an even coating all around. Place the breaded tenders on the prepared wire rack, leaving space between each piece to ensure proper air circulation.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake in the preheated oven for 15 minutes, then carefully flip the tenders and continue baking for another 8-10 minutes until golden brown and crispy. The internal temperature should reach 75°C when tested with a meat thermometer to ensure they're safely cooked through. If you notice some pieces browning too quickly, tent them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the chicken is baking, prepare the hot honey. In a small saucepan, combine the honey, hot sauce, red pepper flakes, and salt. Warm over medium-low heat, stirring occasionally until the mixture is smooth and well combined, about 3-4 minutes. Don't let it boil, as this can alter the honey's consistency. Remove from heat and let it sit - the flavors will develop and intensify as it stands.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the chicken tenders are done, remove them from the oven and let rest for 3-5 minutes. This brief resting period allows the juices to redistribute throughout the meat, ensuring your tenders remain moist and juicy inside their crispy coating.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve the chicken tenders warm, either drizzled with the hot honey or with the honey served on the side as a dipping sauce. The contrast between the crispy, savory chicken and the sweet-spicy honey creates a deliciously balanced bite that's absolutely irresistible!</li></ol>