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homemade Baked Crispy Hot Honey Chicken Tenders. photo

Baked Crispy Hot Honey Chicken Tenders.

Crispy baked chicken tenders tossed in a spicy hot-honey glaze for a sweet-heat finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • parchment paper or cooking oil
  • Mixing Bowls
  • Whisk or fork
  • Small saucepan
  • Measuring cups and spoons

Ingredients
  

  • 2 pounds boneless chicken tenders
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt to taste
  • black pepper to taste
  • 2 tablespoons all-purpose flour or gluten-free flour initial coating
  • 1/2 cup all-purpose flour or gluten-free flour for dredging
  • 2 tablespoons grated Parmesan
  • 1 egg beaten
  • 2 tablespoons hot sauce in the egg mixture
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • olive oil or melted butter to brush over tenders before baking
  • 1/2 cup honey
  • 2-3 tablespoons hot sauce for the glaze
  • 1-3 teaspoons cayenne pepper adjust to taste
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder for the glaze
  • 1/2 teaspoon onion powder for the glaze
  • green onions, cilantro, or parsley for serving

Instructions
 

  • Preheat the oven to 450°F and line a baking sheet with parchment paper or lightly oil it.
  • In a large bowl, toss the chicken tenders with 1 teaspoon onion powder, 1 teaspoon garlic powder, salt, and black pepper.
  • Add 2 tablespoons flour and the grated Parmesan to the bowl and toss to coat the chicken evenly.
  • Whisk the beaten egg with 2 tablespoons hot sauce, then add to the chicken and toss until all pieces are coated.
  • Add the remaining 1/2 cup flour, 1 teaspoon smoked paprika, and 1/2 teaspoon ground turmeric to the bowl and toss so each tender is fully coated with the flour mixture.
  • Arrange the coated tenders in a single layer on the prepared baking sheet and brush each piece with olive oil or melted butter.
  • Bake for 15–20 minutes, until the chicken is cooked through and the coating is crispy.
  • While the chicken finishes, make the hot-honey glaze: in a small saucepan, warm 1/2 cup honey with 2–3 tablespoons hot sauce, 1–3 teaspoons cayenne (to taste), 3/4 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder over low heat until combined; do not boil.
  • Drizzle the warm glaze over the baked tenders or serve it on the side for dipping, then garnish with chopped green onions, cilantro, or parsley.

Notes

  • Adjust cayenne and hot sauce for desired heat.
  • Use gluten-free flour if needed.
  • Brush tenders with oil for extra crispness.
  • Warm the glaze gently; do not boil.