Hot Sauce and Honey Chicken Tenders
This flavour-packed recipe for chicken tenders strikes the balance between a perfectly crisp coating and butter-soft chicken, all finished with lashings of hot sauce and honey. They can be made in an air fryer for added ease.
The secret crunch in these tenders comes from the cornflakes in the breadcrumbs. Super-super-crisp chicken is tossed in a sticky glaze made with hot sauce, peanut butter and honey. Banging.
|Around 2 tsp
|veg oil (spray oil also works really well for this recipe)
|chicken breasts, the best quality you can get
|salt and pepper
|smooth ManiLife peanut butter
|hot sauce (we like Frank’s)
Preheat your oven to 200°C/180°C fan/gas 6. Line a large baking tray with baking paper, then spray or rub the top of the paper with a little of the oil.
Slice the chicken breasts into finger-length strips about 2.5cm thick.
Crack the eggs into a large bowl, crush in the garlic cloves, season with salt and pepper and whisk until really smooth. Roughly crush the cornflakes with clean hands in another large bowl, then pour in the breadcrumbs and mix well. Tip half the cornflake breadcrumb mix on to a plate.
One by one, add the chicken strips to the egg and toss to fully coat. Shake off any excess egg then coat the chicken strips in these breadcrumbs, patting to thickly coat. Place on the lined tray, leaving a gap around each so they can get super crisp.
Repeat with the remaining chicken strips, adding more of the breadcrumb mix to the plate as needed. Once all the chicken tenders are coated, spray or drizzle with the remaining oil.
Roast in the oven for 25–30 minutes, flipping all the tenders halfway through, until deeply golden, crisp and cooked through.
Meanwhile, heat the ManiLife, hot sauce and honey in a small saucepan, along with 100ml water, until just beginning to simmer, whisking to form a smooth glaze.
Tip the tenders into a large bowl, then pour in the glaze and toss really well to coat. Serve and devour ASAP.
Tip: To air-fry the tenders, set your air fryer to 200C and drizzle the basket with a little oil. Arrange the tenders in a single layer and cook for 15 minutes, flipping halfway, until golden, crunchy and cooked through.