Tenders de poulet croustillants du Sud au miel épicé

Ingrédients

• 2 lbs. organic chicken breast, cut into strips
• 2 tsps sea salt
• 2 tsps black pepper
• 2 tsps smoked paprika
• 2 tsps garlic powder
• 2 tsps onion powder
• 2 tsps dried thyme
• 2 tsps dried oregano
• 2 tsps dried basil
• 2 tsps dried parsley
• 1 tsp red pepper flakes, optional
• 2 large eggs, beaten
• 1/4 cup Almond milk, unsweetened ((You can also use whole milk or your fave plant-based milk, if desired))
• 2 Tbsps dijon mustard
• 1/4 cup organic all-purpose flour
• 1/4 cup cornstarch
• 2 cups organic cornflakes, crushed
• 1 cup breadcrumbs
• 6 Tbsps unsalted butter
• 1/2 cup organic raw honey
• 2 tsps cayenne pepper
• 1 tsp red pepper flakes
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Pinch of sea salt

Préparation

1. 1

   --- TO MAKE THE CHICKEN TENDERS: ---

2. 2

   Pre-heat the oven to 400 degrees Fahrenheit and prep a large baking sheet lined with parchment paper and a wire rack (this helps both sides to crisp up nicely).

3. 3

   In a large bowl, add the chicken strips and 1 teaspoon of EACH: salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, oregano, basil, parsley and red pepper flakes (if using), tossing everything together until well coated. Let it sit for 5-10 minutes so that everything marinates. NOTE: It's always best to marinate overnight in the fridge.

4. 4

   In the bowl of the beaten egg, add the milk and dijon mustard and whisk together until combined.

5. 5

   --- TO MAKE THE BREADED COATING: ---

6. 6

   In a separate large bowl, add the crushed corn flakes, breadcrumbs, and remaining 1 teaspoon of seasonings together and stir until combined.

7. 7

   In a separate bowl or plate, mix together the cornstarch and flour.

8. 8

   --- ASSEMBLE + BAKE: ---

9. 9

   Now, dip one chicken strip (tender) into the flour followed by the egg mixture (shaking off any excess) and then add it into the breadcrumb coating mixture-----tossing it around until strip is well coated. Then lay the chicken strip (tender) side by side onto the baking sheet (about an inch apart). Repeat until all chicken tenders are coated.

10. 10

    Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 30-35 minutes or until chicken has fully cooked through.

11. 11

    --- TO MAKE THE HOT HONEY SAUCE: ---

12. 12

    In a medium 10-inch skillet over medium-high heat, add the butter and let it melt. Add the honey, cayenne pepper, chili powder, smoked paprika, garlic powder, red pepper flakes, and salt, stirring everything together until sauce becomes smooth and thick. Remove from heat.

13. 13

    To serve, drizzle the warm hot honey sauce atop chicken tenders generously. Enjoy chicken tenders with your favorite condiment or dipping sauce. Tenders can also be served atop a salad, sandwich, taco, pizza, etc.

14. 14

    Bon Appetit!