Crunchy Baked Chicken Tenders with Chili-Infused Honey
Crispy oven baked chicken tenders coated in seasoned cornflakes and finished with a sweet and spicy chili infused honey drizzle. A family favorite that is easy, comforting, and packed with flavor.
Print Recipe
Ingredients
Chicken
- 6 cups cornflake cereal
- ⅓ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 2 eggs
- 1 tablespoon hot sauce
- 1 tablespoon milk or buttermilk
- 2 pounds chicken tenders
- 1 tablespoon olive oil
Chili Honey Drizzle
- ½ cup honey
- 1 –2 tablespoons hot sauce
- ½ teaspoon red pepper flakes
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- ¼ tsp salt
- 1 teaspoon apple cider vinegar for balance
Instructions
- Step 1: Heat the Oven and Prep the Tray - Start by setting your oven to 425 degrees Fahrenheit. This higher temperature is what helps the coating crisp up nicely. Line a baking tray with parchment paper or give it a light grease so nothing sticks. I like to do this first so everything is ready when the chicken is coated.
- Step 2: Crush and Season the Cornflakes - Take your cornflakes and crush them into small pieces. You can use a food processor if you want it quick, or just put them in a bag and crush them with your hands or a rolling pin. Once crushed, mix them in a bowl with the Parmesan, smoked paprika, garlic powder, onion powder, salt, pepper, and dried parsley. This mixture is where all that crunch and flavor comes from, so give it a good stir.
- Step 3: Whisk the Egg Mixture - In a separate bowl, whisk together the eggs, hot sauce, and milk. This mixture helps the coating stick and adds a little extra flavor to the chicken itself. Make sure everything is well combined so each piece of chicken gets evenly coated.
- Step 4: Coat the Chicken Thoroughly - Add the chicken tenders to the egg mixture and make sure each piece is fully coated. Then take each tender and roll it in the cornflake mixture. Press the crumbs onto the chicken firmly. This step is important if you want that thick, crunchy crust. Take your time here. It is worth it.
- Step 5: Arrange and Bake Until Golden - Place the coated chicken tenders on your prepared baking tray. Give them a light drizzle or spray of olive oil to help with browning. Bake for about 20 to 25 minutes, or until the chicken is cooked through and the coating is golden and crisp. You will start to smell that savory aroma filling the kitchen right around the 15 minute mark.
- Step 6: Warm the Chili Honey Drizzle - While the chicken is baking, combine the honey, hot sauce, red pepper flakes, chipotle powder, garlic powder, salt, and apple cider vinegar in a small saucepan. Warm it gently over low heat, stirring until everything is smooth and combined. You are not trying to boil it, just warm it enough to bring the flavors together.
- Step 7: Serve and Enjoy - Once the chicken is done, let it rest for a minute or two. Then drizzle the chili infused honey over the top or serve it on the side for dipping. If you want to dress it up a bit, sprinkle some chopped parsley or green onions on top. Then just watch it disappear.
Notes
Substitutions
- Cornflakes alternative: You can use panko breadcrumbs if you do not have cornflakes, though the texture will be slightly different.
- Buttermilk swap: Regular milk works fine, but buttermilk adds extra tenderness if you have it.
- Honey substitute: Maple syrup can work in a pinch, though it will change the flavor slightly.
- Chicken options: Chicken breast cut into strips works just as well as pre cut tenders.
- Spice adjustments: You can reduce or increase the hot sauce depending on your heat preference.
Variations
- Extra spicy version: Add more red pepper flakes or a pinch of cayenne to both the coating and the sauce.
- Cheesy crust twist: Increase the Parmesan for a richer, more savory coating.
- Herb forward style: Add dried thyme or oregano to the cornflake mixture for a different flavor profile.
- Air fryer option: Cook the tenders in an air fryer for an even crispier finish.
- Kid friendly version: Skip the chili honey drizzle and serve with ketchup or a mild dipping sauce.
Tips and Tricks
- Press the coating firmly: This helps create that thick, crunchy crust that stays on during baking.
- Do not overcrowd the tray: Give each piece space so they crisp up instead of steaming.
- Use a wire rack if possible: Elevating the chicken allows air to circulate and makes the bottom just as crispy.
- Flip halfway if needed: If your oven has hot spots, turning the tenders can help even browning.
- Taste the sauce before serving: Adjust sweetness or heat to your liking before it hits the table.
Serving Ideas
- Classic fries combo: Serve with oven baked fries for that familiar comfort meal.
- Fresh salad pairing: A crisp green salad balances the richness of the chicken.
- Wrap it up: Slice the tenders and add them to a wrap with lettuce and sauce.
- Game day platter: Pair with other finger foods for a fun spread.
- Rice bowl base: Serve over rice with some veggies for a hearty bowl.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container in the fridge for up to three days.
- Reheat in oven: Warm in the oven to keep the coating crispy instead of using the microwave.
- Freeze for later: Freeze cooked tenders for up to two months for a quick future meal.
- Sauce storage: Keep leftover chili honey in the fridge and reheat gently before using.
- Prep ahead coating: Mix the cornflake coating in advance to save time.
Private Notes
Servings: 4 servings
