Hot Honey Chicken Tenders
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 800 g | Chicken breast | |
| 2 | Eggs | |
| 2 | Scallions | |
| 2 tsp | Smoked paprika | |
| 2 tsp | Garlic powder | |
| .5 tsp | Red chili flakes | |
| 30 g | Flour | |
| 150 g | Cornflakes | |
| 4 tbsp | Honey | |
| 1 tbsp | Hot sauce |
- Crush the cornflakes, and beat the eggs. Put the flour, beaten eggs and crushed cornflakes into three separate shallow bowls. Add 1 tsp smoked paprika and 1 tsp garlic powder to both the flour and cornflakes, mixing well. Stir the salt and pepper into the beaten eggs.
- Pat the chicken dry, and cut into small strips. Coat each tender in the seasoned flour, shaking off any excess, then dip into the beaten eggs and press firmly into the cornflakes until coated all over.
- Transfer the tenders to a lined air fryer basket. Lightly spray with cooking spray, or brush with a little oil if you don't have spray. Arrange in a single layer, working in batches if needed.
- Air fry at 190°C for 12 to 16 minutes, or oven bake at 200°C fan / 220°C conventional for 18 to 22 minutes, turning halfway. Cooking time depends on thickness; check the thickest part of the chicken reaches 75°C.
- Whilst the chicken cooks, whisk the honey, sriracha and chilli flakes together in a large microwave-safe bowl. Microwave for 30 to 45 seconds, until loose and runny.
- Dip each cooked tender into the hot honey, turning until coated all over, then arrange on the serving plate, and top with the shredded scallions.
Fat:
21g
Saturates:
6.1g
Sugars:
20.7g
Protein:
48.1g
Carbs:
58g
Fiber:
3g
51.8%
Calories
58.6%
Carbs
56.6%
Protein
52.5%
Fat
12%
Fiber