Crispy Chicken Tenders with Hot Honey
Servings
4-6
Total time
50
minutesCrunchy, savory, sweet, spicy with a pop of salt. What more is there to say? Oh yeah…amazingly delicious! Cornflakes combine with Voo Doo Blend for the spiced, crispy coating. We finish off these beauties with Basic Bee Hot Honey. A quick weeknight supper with weekend entertaining appeal.
Adapted from Half Baked Harvest
Ingredients
Salt
2 lbs chicken tenders
6 cups cornflakes
1/4 cup grated parmesan
2 eggs, beaten
Basic Bee Hot Honey for serving
Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Season the tenders on both sides with Voo Doo Blend and salt. Set aside until ready to cook. If time allows, do this early in the day and park in the fridge. Be sure to take the chill off the chicken by removing from the fridge 30 mins prior to baking.
- In a food processor, combine the cornflakes, parmesan, 1 Tbl Voo Doo Blend and 1/2 tsp salt. Pulse until you have fine crumbs. Move to a pie tin or small sheet pan.
- Beat the eggs, and place in a shallow bowl.
- Dredge the chicken through the crumbs, covering fully. Dip the chicken through the eggs, then back through the crumbs. Place on the sheet pan and press a bit to adhere the crumbs.
- When all of the chicken is coated, drizzle with Jalapeno Extra Virgin Olive Oil and bake for 20-25 mins or until golden brown.
- Drizzle the chicken with Hot Honey while still warm and offer a little additional for dipping. Garnish with fresh parsley.
