Hot Honey Cornbread Chicken Tenders

Crispy baked chicken tenders coated in cornbread crumbs and paprika, finished with a light drizzle of hot honey for a sweet-spicy weeknight dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1.25 lb chicken tenders
• 1 cup cornbread crumbs
• 1 large egg
• 1 tsp paprika
• 2 tbsp hot honey
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 1 serving cooking spray

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment and lightly coat it with cooking spray. (about 5 min) — 425°F
2. Whisk the egg in a shallow bowl. In a second shallow bowl, combine the cornbread crumbs, paprika, salt, and black pepper. (about 3 min)
3. Dip each chicken tender in the egg, then press it into the cornbread mixture until evenly coated. Arrange the tenders on the prepared baking sheet with space between them. (about 7 min)
4. Bake until the coating is crisp and the thickest tender reaches 165°F, 18 to 22 minutes. (about 20 min) — 425°F
5. Drizzle the baked tenders lightly with hot honey and serve immediately. (about 1 min)