Description
Enjoy irresistibly crispy baked chicken tenders coated in panko breadcrumbs and Parmesan, finished with a sweet and spicy hot honey glaze. Perfect for weeknight dinners or gatherings!
Ingredients
Units
Scale
For the Chicken:
- 1 lb chicken tenders or chicken breasts, cut into strips
- 1 cup buttermilk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil (for drizzling)
For the Hot Honey Glaze:
- 1/4 cup honey
- 1 tbsp hot sauce (adjust to taste)
- 1 tsp red chili flakes
- 1 tbsp butter
Instructions
- Marinate the chicken:
Combine chicken tenders, buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes or up to 4 hours. - Prepare the breadcrumb mixture:
In a shallow dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. - Coat the chicken:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove chicken from the buttermilk, letting excess drip off, and coat each strip in the breadcrumb mixture. Arrange on the baking sheet and drizzle lightly with olive oil. - Bake:
Bake the chicken for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). - Make the hot honey glaze:
In a small saucepan, combine honey, hot sauce, chili flakes, and butter. Heat over low heat, stirring until fully melted and combined. - Glaze and serve:
Brush the hot honey glaze generously over the baked chicken tenders. Garnish with fresh thyme or parsley, and serve warm with your favorite sides.
Notes
- For extra crispiness, lightly toast the panko breadcrumbs in a dry skillet before coating the chicken.
- Adjust the spiciness of the glaze to your taste by adding more or less hot sauce and chili flakes.
