Hot Honey Chicken Tenders
Hot Honey Chicken Tenders are crispy oven-baked chicken strips finished with a sweet and spicy honey drizzle for an easy, flavorful dinner.
Servings: 4 servings
Ingredients
- 2 pounds chicken tenders
- 1 cup reduced fat buttermilk
- 1½ cups plain panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- olive oil spray or avocado oil spray
- hot honey
- chopped fresh thyme
- flaky sea salt
Instructions
- Place the rack in the middle of the oven. Preheat the oven to 450℉. Line a baking sheet with parchment paper.
- Add the chicken tenders and the buttermilk to a large freezer zip baggie. Refrigerate for one hour.
- In a low, wide bowl, combine the bread crumbs, cheese, paprika, salt, pepper, onion powder and cayenne pepper.
- Take a chicken tender out of the buttermilk and dip it in the bread crumb mixture to coat. Set it on the baking sheet. Repeat with the remaining chicken tenders. Spray all of the chicken tenders lightly with oil spray.
- Bake for 5 minutes, then flip all of the chicken tenders and bake 3 to 4 minutes more (until bread crumbs are golden and crisp and the chicken is baked through).
- Remove from the oven and drizzle with hot honey. Sprinkle fresh thyme on top and a little bit of flaky sea salt.
Notes
- Use panko for best crunch
- Don’t skip the buttermilk soak
- Flip halfway through baking
- Add hot honey just before serving
- Serve immediately for best texture
Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 38g | Protein: 55g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 1209mg | Potassium: 1016mg | Fiber: 1g | Sugar: 22g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 2mg