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Hot Honey Chicken Tenders

Buttermilk-brined, panko-coated tenders baked on a rack, half tossed in hot honey, half set aside plain for sliders. Allergens: Dairy (buttermilk), gluten (flour, panko), egg.
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Ingredients Method Notes

Ingredients
  

  • Raw chicken tenders one tray
  • buttermilk
  • seasoned flour
  • beaten eggs
  • panko mixed with spices
  • oil spray
  • shared hot honey honey, red chili flakes, hot sauce, apple cider vinegar
  • dill pickle chips for serving

Method
 

  1. Submerge tenders in buttermilk, cover partly.
  2. Set up flour, egg, panko dishes and a rack over a baking sheet.
  3. Dredge in flour, shake off excess.
  4. Dip in beaten egg, let excess drip.
  5. Press firmly into panko.
  6. Space on rack, mist with oil, bake at 425°F until golden and crisp (or fry about 4 minutes per side).
  7. Check thickest tender reads 165°F (74°C).
  8. Set aside half plain for sliders.
  9. Toss remaining tenders in shared hot honey.
  10. Serve in a basket with pickle chips and extra hot honey.

Notes

Allergens: Dairy (buttermilk), gluten (flour, panko), egg.