Looking for a reason to use your hot honey? These hot honey baked chicken tenders make an easy meal or appetizer - no frying required!
Crunchy, sweet & spicy - everyone will love them. Kids don't love heat? Whip up a batch of mild hot honey with just a couple teaspoons of hot sauce for a child-friendly version.
4
30 minutes
30 minutes
626
American
Main Dishes
Looking for a reason to use your hot honey? These hot honey baked chicken tenders make an easy meal or appetizer - no frying required!
1 ½ pounds boneless skinless chicken tenderloins (or breasts cut into strips)
1 cup buttermilk
2 eggs
1 ½ cups panko breadcrumbs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
½ cup Kirk’s Hot Honey
Marinate chicken tenders in buttermilk for at least 30 minutes.
Preheat over to 400 degrees F.
Line a baking sheet with parchment or foil, place an oven-safe rack on top, and spray the rack with nonstick spray.
In a shallow bowl beat 2 eggs.
In another shallow dish, combine panko crumbs, salt, pepper, smoked paprika, Italian seasoning, garlic powder and olive oil. Make sure crumbs are coated evenly with oil.
One at a time, remove the chicken tenders from the buttermilk, dip into the egg, and then into the panko crumps. Press crumbs onto the surface to make sure they adhere.
Place tenders on the rack.
Bake for 15 minutes. Flip the tenders and bake for another 10-15 minutes until cooked through.
Drizzle warm hot honey over the tenders before serving.
Kirk's Hot Sauce
