Hot Honey Cornflake Chicken Tenders
Crispy cornflake-coated chicken tenders drizzled with a sweet and spicy hot honey sauce that shatters perfectly when you bite into them.
Equipment
Ingredients
Marinade
pickle juice
80 ml
milk
60 ml
salt
3 g
black pepper
1 g
paprika
1 g
onion powder
1 g
garlic powder
1 g
chili flakes
0.5 g
Dredge
all-purpose flour
40 g
egg
2 piece
corn flakes
150 g
Hot Honey Sauce
honey
170 g
hot sauce
60 ml
chili flakes
1 g
Instructions
Prepare the marinade
Combine pickle juice, milk, salt, black pepper, paprika, onion powder, garlic powder, and chili flakes in a bowl.
Marinate the chicken
Add chicken tenders to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes.
Prepare the cornflake coating
Crush corn flakes into coarse crumbs. Set up a dredging station with flour in one bowl and beaten eggs in another.
Coat the chicken
Remove chicken from marinade. Dredge each tender first in flour, then dip in beaten egg, and finally coat generously with crushed corn flakes.
Bake the chicken tenders
Place coated tenders on a parchment-lined baking sheet. Bake in a preheated oven at 200°C for 20-25 minutes until golden and crispy.
Make the hot honey sauce
In a small bowl, whisk together honey, hot sauce, and chili flakes until well combined.
Coat and serve
Drizzle the hot honey sauce over the baked chicken tenders or serve on the side for dipping. Garnish with extra chili flakes if desired.
Original recipe
Storage
Store sauce separately to keep coating crispy. Reheat in oven or air fryer to restore crispiness.
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