Baked Honey Hot Chicken Tenders
My children are moderately good eaters. They enjoy broccoli and brussels sprouts. They tolerate leafy green vegetables if they are in a soup, or quiche. My daughter goes so far as to enjoy a kale salad. But like most children, they have strange “quirks” that boggle my mind. They hate salad dressing. As in they will voluntarily chew on dry hunks of lettuce rather than allow ranch dip, or even oil and vinegar, touch their plates. It’s downright bizarre. They dislike any creamy soups. They don’t like risotto- what child doesn’t like risotto?? It’s literally nursery school food. What is particularly frustrating is that every time we go out for dinner, both of my children choose the macaroni and cheese option on the kids menu. And I know, I shouldn’t complain. They are (relatively) quiet at restaurants. They are polite to the servers. Apart from the multiple games of hang man that I am required to play, it’s a relatively enjoyable experience. But mac and cheese- every time?? And some of the mac and cheese options are literally K-D in a bowl. All the while, everyone knows chicken tenders are the ideal kids menu choice! I would order the chicken tenders and fries off the kids menu if they would let me. I want those leftovers! Alas.
And so, I must make my own chicken tenders if I want the nostalgic bliss of childhood.
When a craving hits on the weekend, I usually pull out all the stops. Triple breading, deep fried, in all of its unhealthy goodness. But for a weeknight, this baked version is satisfying, quick, and far less messy. The drizzle of olive oil is a must, as it helps the chicken crisp up in the oven. The honey hot sauce elevates it and makes it seem a little more ‘adult’. Of course if your kids love chicken tenders, you can keep the sauce on the side.
Feel free to just purchase chicken tenders. I typically make my own from boneless skinless chicken breasts. If making your own, cut the tender end off the underside of the breast. Then butterfly the chicken breasts, by cutting it in half through the breasts, starting at the thicker end and ending at the thin point. I then cover each half with saran wrap and pound it until an even thickness. You can cut each half into smaller strips, if desired.
Baked Honey Hot Chicken Tenders
Loosely adapted from Half Baked Harvest
Chicken:
6 cups cornflakes
1/4 cup grated parmesan cheese
1 tsp smoked paprika
1 tsp garlic powder
2 large eggs, beaten
2 Tbsp hot sauce [Note: I use Frank’s, for a more mild-heat]
2 pounds chicken tenderloins, or breasts butterflied and pounded thin (see note)
extra virgin olive oil
Honey Hot Sauce:
½ cup honey
2-3 Tbsp hot sauce [depending on your preference, again I use Frank’s]
1-2 tsp cayenne pepper
3/4 tsp chili powder
1 tsp garlic powder
pinch of salt
Preheat the oven to 425F. Line a baking sheet with parchment paper.
In a food processor, combine the cornflakes, parmesan, paprika, garlic powder and a pinch of salt. Pulse until you have fine crumbs. [Alternatively you can put the ingredients in a ziplock bag and crush them with a rolling pin]. Dump the crumbs into a shallow bowl.
Beat the eggs in another shallow bowl and add the hot sauce.
Beginning with one piece of chicken, coat it with the egg mixture, dredge it through the crumbs, covering fully, and place on the prepared baking sheet. Repeat with the remaining pieces of chicken. Drizzle the top of the chicken with olive oil. Bake for 20-25 minutes, until crispy all around.
Meanwhile, combine all of the sauce ingredients in a small pot, and heat on the stove until warmed through, but not boiling.
Once cooked, drizzle the chicken with the sauce.