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Amani ibrahim
Amani ibrahim
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Sunday 05 July 2026 13:53:46 GMT
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crispy hot honey chicken tenders. BAKED not fried. since i know you all hate fried. recipe below! Wet Marinade: 1 1/4 pound chicken tenders ¾ cup buttermilk 2 eggs 2 tablespoons buffalo sauce 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground paprika 1/2 teaspoon dried oregano 1/4 teaspoon ground cayenne 1/4 teaspoon black pepper Dry: 1 cup flour 4 cups corn flakes, crushed 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon paprika 1 teaspoon oregano ½ teaspoon cayenne pepper ¼ teaspoon black pepper Cooking Spray ⅓ cup honey 3 tablespoons buffalo sauce Buttermilk Ranch 1/4 cup mayo 2 tablespoons sour cream 2 tablespoons buttermilk 1 tablespoons lemon juice 1 garlic clove, grated dash of buffalo sauce 1 tablespoons finely chopped parsley 1 tablespoon finely chopped chives 1/2 teaspoon garlic powder 1/4 teaspoon salt Pinch of black pepper Marinade: To a ziploc bag, add everything together. Add the chicken and shake the bag. Place in the fridge for at least 1 hour. Dry Dredge: Place the corn flakes in a large ziploc. Smash it until very processed. In a large ziplock mix the ingredients. Preheat oven to 400 degrees. Set up your station. Place the dry dredge in a shallow bowl. One at a time, remove each tender from the wet marinade, transfer to dry dredge and coat the tender in the mixture. If using ziploc bag to dredge, you can do 3 at a time by shaking the tenders in the bag. Once the tenders are coated, remove them from the bag and place them on the prepared baking sheet. Repeat until all the tenders are coated. Spray chicken tenders with avocado cooking spray on both sides. Bake for 20 minutes. Allow tenders to cool slightly. In a medium bowl, add the honey and 3 tablespoons of buffalo sauce. Stir to combine. Add the tenders to the bowl and toss to coat them in the hot honey sauce. Serve the cornflake tenders with buttermilk ranch. #chickentenders #acozykitchen #EasyRecipe #buffalochicken #weeknightdinner
crispy hot honey chicken tenders. BAKED not fried. since i know you all hate fried. recipe below! Wet Marinade: 1 1/4 pound chicken tenders ¾ cup buttermilk 2 eggs 2 tablespoons buffalo sauce 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground paprika 1/2 teaspoon dried oregano 1/4 teaspoon ground cayenne 1/4 teaspoon black pepper Dry: 1 cup flour 4 cups corn flakes, crushed 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon paprika 1 teaspoon oregano ½ teaspoon cayenne pepper ¼ teaspoon black pepper Cooking Spray ⅓ cup honey 3 tablespoons buffalo sauce Buttermilk Ranch 1/4 cup mayo 2 tablespoons sour cream 2 tablespoons buttermilk 1 tablespoons lemon juice 1 garlic clove, grated dash of buffalo sauce 1 tablespoons finely chopped parsley 1 tablespoon finely chopped chives 1/2 teaspoon garlic powder 1/4 teaspoon salt Pinch of black pepper Marinade: To a ziploc bag, add everything together. Add the chicken and shake the bag. Place in the fridge for at least 1 hour. Dry Dredge: Place the corn flakes in a large ziploc. Smash it until very processed. In a large ziplock mix the ingredients. Preheat oven to 400 degrees. Set up your station. Place the dry dredge in a shallow bowl. One at a time, remove each tender from the wet marinade, transfer to dry dredge and coat the tender in the mixture. If using ziploc bag to dredge, you can do 3 at a time by shaking the tenders in the bag. Once the tenders are coated, remove them from the bag and place them on the prepared baking sheet. Repeat until all the tenders are coated. Spray chicken tenders with avocado cooking spray on both sides. Bake for 20 minutes. Allow tenders to cool slightly. In a medium bowl, add the honey and 3 tablespoons of buffalo sauce. Stir to combine. Add the tenders to the bowl and toss to coat them in the hot honey sauce. Serve the cornflake tenders with buttermilk ranch. #chickentenders #acozykitchen #EasyRecipe #buffalochicken #weeknightdinner
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