Crispy Honey Hot Chicken Tenders

Instructions

1. Brine the chicken: Add the chicken tenders to a gallon-sized ziplock or bowl with the pickle juice. Refrigerate for 20 minutes or overnight (no more than 24 hours).
2. Prep: Preheat the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper, then place a wire rack on top.
3. Dredge the chicken: Add the flour and eggs to two separate bowls. Mix the cornflakes and spices in a separate third bowl. Pat the chicken dry with paper towels. Dip the chicken tenders in the flour, then eggs, then cornflake mixture. Arrange them on a single layer on the baking sheet.
4. Bake: Bake them in the preheated oven for 12-15 minutes, until the internal temperature reaches 165 degrees F.
5. Make the hot honey sauce: While the chicken bakes, melt coconut oil in a saucepan over medium heat. Crisp the garlic for 1-2 minutes, then stir in the spices, chili flakes, and honey, and stir to combine. Remove from the heat and stir in the apple cider vinegar.
6. Coat the chicken: Drizzle the hot honey over the chicken tenders right out of the oven. If the sauce is done before the chicken, keep the hot honey on a very low setting to keep it warm until the chicken is ready.
7. Serve: Serve the crispy honey hot chicken tenders with dill pickles and red pepper flakes.
8. Optional: For an extra crispy coating, you can broil the chicken tenders for an additional 1-2 minutes after baking. Keep an eye on them to prevent burning.
9. Tips: For the best results, make sure to not overcrowd the baking sheet, as this can prevent the chicken tenders from cooking evenly.
10. Variations: You can customize the hot honey sauce to your taste by adding more or less of any ingredient. You can also add other ingredients, such as diced onions or bell peppers, to the sauce for added flavor.
11. Storage: Store any leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until crispy and hot.