Ingredients
- 6 cups cornflakes
- 2 teaspoons paprika, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- 1 teaspoon ground black pepper, divided
- 1 teaspoon salt, divided
- 2 large eggs
- 2 tablespoons milk
- 2 pounds chicken tenders
- 1/2 cup honey
- 2–3 teaspoons hot sauce (adjust to taste)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Crush cornflakes in a food processor or bag until mostly fine, leaving a few chunks for texture.
- In a shallow dish, mix half the paprika, onion powder, garlic powder, Italian seasoning, black pepper, and salt with the crushed cornflakes.
- In another bowl, whisk together eggs and milk to form an egg wash.
- Dip chicken tenders into the egg wash, then roll in cornflake mixture, pressing coating onto chicken.
- Place coated tenders in a single layer on the baking sheet.
- Bake for 15–20 minutes, until crispy, golden, and cooked through (165°F internal temperature).
- Meanwhile, warm honey in a small saucepan over low heat. Stir in hot sauce, starting with 2 teaspoons, adding more if desired.
- Remove chicken tenders from the oven, let cool slightly, then drizzle with hot honey or serve it on the side for dipping.
- Garnish with reserved seasoning if desired and enjoy hot.
Notes
- Use gluten-free cornflakes for a gluten-free version.
- Adjust hot sauce to preferred spice level.
- Can be made ahead and reheated in the oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 10g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
