Pollo con miel picante

Ingredientes

• 2 lbs chicken breast tenders
• 1/3 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 large eggs
• 1 tablespoon hot sauce
• 6 cups cornflakes, crushed
• 1 teaspoon chili powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 cup honey
• 2 tablespoons hot sauce
• 1/8 teaspoon red pepper flakes
• 1 teaspoon apple cider vinegar
• 1-2 pinches salt

Preparación

1. 1

   Preheat oven to 425°F. Cover a baking sheet with parchment paper. Make sure the paper is rated for at least 425°F. If not, skip the parchment paper.

2. 2

   Set up the breading stations. In the first shallow, wide bowl, combine the flour, paprika, salt, black pepper, garlic powder, and onion powder. In the second shallow wide bowl, whisk the eggs and hot sauce. In the third shallow wide bowl, combine the crushed cornflakes, chili powder, and ground cayenne pepper.

3. 3

   In a medium bowl, whisk the honey, hot sauce, red pepper flakes, apple cider vinegar, and salt.

4. 4

   Dry the chicken tenders with paper towels. Dredge the chicken tenders through the flour mixture, then into the egg mixture, and into the cornflake mixture. Arrange the tenders in a single layer on the prepared baking sheet.

5. 5

   Bake for 14-20 minutes or until golden brown and cooked through. The larger the tenders, the greater the baking time. Chicken breast tenderloins are done when they reach an internal temperature of 165°F.

6. 6

   Drizzle the hot honey sauce over the hot chicken tenders.