Hot Honey Chicken Tenders

Instructions

In a small saucepan over low heat, whisk honey and Fresno chile slices together. Heat gently for 30 to 40 minutes to infuse flavors. TESTER TIP: To save time, proceed with preparing the chicken while the honey simmers. It will be ready around the same time as the chicken finishes baking.

After the flavors have infused, whisk in the smoked paprika, keep honey warm while preparing chicken.

Cut chicken breasts into long, tender-size pieces, about 1 1/2 inches (36 mm) thick.

Preheat oven to 400°F (204°F). Line a large baking sheet with parchment paper, place an oven-safe rack on it, spray rack with non-stick spray. TESTER TIP: Be sure the rack is well oiled so the crust doesn't stick and come off when you turn the chicken.

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

Working with one chicken tender at a time, dip it into eggs, then dredge in the crumb mixture, pressing crumbs into each piece. Place dredged chicken pieces on rack, making sure there are 2 inches (5 cm) in between each chicken piece. Repeat with remaining chicken tenders.

Sprinkle any remaining crumb mixture onto chicken pieces.

Bake chicken for 15 minutes. Flip and continue to cook until chicken is crispy and cooked through, 10 to 15 minutes more.

Drizzle warm hot honey over chicken tenders before serving.

Mains