Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Hot Honey Chicken Tenders Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

These Baked Hot Honey Chicken Tenders combine crispy, flavorful chicken with a sweet and spicy hot honey sauce. Brined in dill pickle juice for tenderness and coated in a seasoned cornflake crust, then baked to a perfect golden crisp. The hot honey sauce, made with garlic, smoked paprika, cayenne, and apple cider vinegar, adds a delightful kick. Served with dill pickles for a tangy contrast, this recipe offers an easy and delicious twist on classic chicken tenders, perfect for a quick weeknight dinner or game day snack.

  • Total Time: 30 minutes (plus brining time)
  • Yield: 4 servings

Ingredients

Brine

  • 1 cup dill pickle juice
  • 1 1/2 lbs chicken tenders

Coating

  • 1/3 cup all-purpose flour (gluten-free if needed)
  • 2 large eggs
  • 2 cups crushed corn flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Hot Honey Sauce

  • 3 tablespoons coconut oil (or butter)
  • 5-6 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chili flakes
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar

Garnish

  • Dill pickles

Instructions

  1. Brine the Chicken: Place the chicken tenders in a gallon-sized ziplock bag or a bowl and pour in the dill pickle juice. Seal and refrigerate for 20 minutes to up to 24 hours to tenderize and infuse flavor.
  2. Prepare for Baking: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and set a wire rack on top to allow even air circulation for crispier chicken.
  3. Dredge the Chicken: Set up three bowls: one with flour, one with beaten eggs, and one with crushed corn flakes mixed with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Remove chicken from brine and pat dry with paper towels. Dip each tender into the flour, then the eggs, and finally the cornflake mixture, pressing gently to coat well. Arrange the coated tenders in a single layer on the wire rack.
  4. Bake the Chicken: Place the baking sheet in the oven and bake the chicken tenders for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.
  5. Make the Hot Honey Sauce: While the chicken bakes, melt the coconut oil or butter in a saucepan over medium heat. Add the minced garlic and sauté gently for 1 to 2 minutes until fragrant but not browned. Stir in smoked paprika, cayenne pepper, chili flakes, and honey, combining well. Remove from heat and stir in apple cider vinegar to finish the sauce.
  6. Coat the Chicken in Hot Honey: When the chicken is done, immediately drizzle the hot honey sauce over the tenders while they’re still warm. If the sauce is ready before the chicken, keep it warm on the lowest heat setting until the chicken finishes baking.
  7. Serve: Garnish with dill pickles and additional red pepper flakes if desired. Serve warm and enjoy the perfect balance of sweet, spicy, and tangy flavors.

Notes

  • For extra crispiness, ensure the chicken tenders are patted dry before dredging.
  • The brining time can be adjusted based on your schedule, but avoid exceeding 24 hours to prevent overly salty or mushy chicken.
  • Use gluten-free flour and corn flakes to make this recipe gluten-free.
  • Adjust the cayenne and chili flakes in the sauce to your preferred spice level.
  • Serving with dill pickles adds a tangy crunch that complements the hot honey beautifully.
  • Author: Daisy
  • Prep Time: 10 minutes (excluding brining time)
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/baked-hot-honey-chicken-tenders-recipe/