Oven-Baked Hot Honey Chicken Tenders
Oven-Baked Hot Honey Chicken Tenders
Elizabeth Van Lierde & Abagail Halstead/Everyday Entertaining

Haven’t you heard? 2021’s hottest flavor is, well, hot. If you can handle the spice, try these Nashville-inspired, oven-baked hot honey chicken tenders from Elizabeth Van Lierde’s new cookbook, Everyday Entertaining. They’re sweet, spicy and crispy, but baked instead of fried for less oil (and less mess).

“One of my favorite things to do,” Van Lierde writes, “is take a really decadent recipe and give it a healthier spin for everyday meals. This chicken is great to make when you’re looking for something classic and easy. It’s crunchy on the outside, succulent on the inside and drizzled off with a hot honey glaze.”

To be honest, you had us at hot honey.

Recipe reprinted with permission from Everyday Entertaining by Elizabeth Van Lierde, courtesy of Weldon Owen Publishers.

RELATED: Spicy Glazed Popcorn Chicken

4 servings

1 cup honey

1 Fresno chile, thinly sliced

1 teaspoon smoked paprika

1½ pounds boneless, skinless chicken breast halves

2 eggs

1½ cups panko breadcrumbs

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon garlic powder

Pinch of cayenne pepper

2 tablespoons extra virgin olive oil

1. In a small saucepan over low heat, whisk together honey and Fresno chile slices. Heat to infuse the flavors, 30 to 40 minutes. After the flavors have infused, whisk in the smoked paprika and keep the honey warm while preparing chicken.

2. Preheat the oven to 400°F. Line a baking sheet with parchment paper, place an oven-safe rack on it, spray the rack with nonstick spray and set aside.

3. Cut the chicken breasts into long, tender-size pieces. In a shallow bowl, whisk together the eggs and set aside.

4. In another shallow bowl, combine the panko, salt, pepper, garlic powder, cayenne and olive oil. Mix until the crumbs are coated evenly with olive oil; this will help the chicken become crisp and golden.

5. Dip the chicken tender pieces one by one into the eggs, then dredge in the crumb mixture, pressing the crumbs into each piece. Transfer the dredged chicken pieces onto the rack, making sure there are 2 inches in between each piece. Sprinkle any remaining crumb mixture onto the chicken.

6. Bake the chicken for 15 minutes, then flip the tenders and continue to bake until the chicken is crispy and cooked through, 10 to 15 minutes more.

7. Drizzle the warm hot honey over the chicken tenders before serving.

512 calories

14g fat

53g carbs

44g protein

36g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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