Hot Honey Chicken Tenders

Name: Hot Honey Chicken Tenders with Cornflake Crust
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2 large eggs; 2 lbs chicken breast tenders; 6 cups cornflakes, crushed; ½ cup grated Parmesan; 1 tbsp smoked paprika; 2 tsp garlic powder; 2 tbsp hot sauce, plus 1 tbsp, separated; ¼ cup honey; 1 tbsp chopped chives, optional

These Hot Honey Chicken Tenders feature a crispy cornflake and Parmesan crust infused with smoked paprika and garlic, then drizzled with sticky hot honey. The contrast of crunchy coating and sweet-spicy glaze makes them an irresistible appetizer.

🏷️Air fry 🏷️Chicken 🏷️Hot honey 🏷️Cornflake coating 🏷️Party food 🏷️Tailgate

Total

20 min

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 large eggs
2 lbs chicken breast tenders
6 cups cornflakes, crushed
½ cup grated Parmesan
1 tbsp smoked paprika
2 tsp garlic powder
2 tbsp hot sauce, plus 1 tbsp, separated
¼ cup honey
1 tbsp chopped chivesoptional

9 Ingredients

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Instructions

1
In a large bowl, whisk together 2 eggs and 2 tbsp hot sauce until smooth. In a separate large bowl, add corn flakes, crushing with your hands until no large flakes remain (or blitz in a food processor). Add Parmesan cheese. In a small bowl, stir together smoked paprika, garlic powder, 1 tsp kosher salt, and ½ tsp ground black pepper.
2
Spray two Suvie air fry baskets with cooking spray and place on top of Suvie sheet pans. Sprinkle spice mixture over the the chicken tenders and rub to coat. One by one, add chicken tenders to the egg mixture, turning to coat. Remove tender, allowing excess egg mixture to drip back into the bowl. Turn to coat in the cornflake mixture, pressing to adhere, and then transfer to the prepared baskets.
3
Repeat process with remaining chicken tenders. Place air fry baskets in the middle of each zone with the sheet pans underneath to catch any crumbs. Spray the tenders with cooking spray. Input settings and cook now, flipping chicken halfway through cooking. Bottom Zone: Air Fry at 375°F for 20 minutes. Top Zone: Air Fry at 375°F for 20 minutes.
4
Meanwhile, in a medium microwave safe bowl stir together ¼ cup honey and remaining 1 tbsp hot sauce. Microwave for 30-60 seconds until boiling. Set aside to let cool.
5
Remove chicken and transfer to a serving platter. Drizzle tenders with hot honey just before serving. Garnish with chives, if desired.

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Tips & Notes

Pro tips

Toast the cornflake mixture lightly in a dry skillet for 1–2 minutes before coating to intensify crunch and prevent sogginess.
Pat chicken tenders completely dry before dipping in egg wash—excess moisture prevents the coating from adhering properly.
Separate the hot sauce (2 tbsp for coating, 1 tbsp for honey glaze) to balance heat distribution and prevent the honey from being too spicy.
Let coated tenders rest on a lined baking sheet for 10 minutes before cooking so the egg wash sets and coating adheres firmly.

Substitutions

Cornflakes → crushed panko breadcrumbs or crushed tortilla chips (same volume, slightly different texture and flavor)
Smoked paprika → regular paprika or cayenne pepper (use ½ tsp cayenne for equal heat without smokiness)
Honey → agave nectar or maple syrup (same volume, slightly different flavor profile)

Storage & make-ahead

Refrigerate cooked tenders up to 3 days in an airtight container. Reheat at 350°F for 8–10 minutes until warmed through and coating re-crisps. Drizzle fresh hot honey before serving. Freeze up to 1 month.

Common Questions

Can I make these ahead for a party?

Yes. Bread the tenders and freeze up to 2 weeks, or refrigerate up to 8 hours. Bake from frozen, adding 3–5 minutes to cook time. Drizzle hot honey just before serving for best texture.

What's the best way to crush cornflakes without making them too fine?

Place cornflakes in a zip-top bag and crush with a rolling pin or your hands until you have coarse, pea-sized pieces. Avoid over-processing; large flakes fry crispier.

Can I use chicken thighs instead of breast tenders?

Yes. Cut thighs into tender-sized pieces and add 2–3 minutes to cook time, as thighs are thicker and take longer to reach 165°F internally.

How do I know when they're done?

The coating should be golden brown and crispy. Internal temperature must reach 165°F at the thickest part. If coating browns too fast, lower oven temperature by 25°F.

Can I air fry these instead of baking?

Yes. Air fry at 380°F for 10–12 minutes, shaking the basket halfway through, until golden and 165°F internally. No oil spray needed; the egg wash provides enough moisture.