Hot Honey Chicken Tenders (Gluten Free & Dairy Free)

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes + vinegar

Sriracha offers a similar heat with less sodium.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Maple syrup provides sweetness with a different flavor profile.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Remove the white tendon attached to the chicken tenderloin using a fork and a paper towel.

Place 1.5 pounds of chicken tenders in a Ziploc or reusable storage bag with 1 cup of dill pickle juice.

Marinate the chicken in the pickle juice for 20 minutes or up to 24 hours in the refrigerator.

Prepare the dredging station with three separate bowls: whisk 2 eggs in one bowl, add 1/3 cup of flour or gluten-free flour to the second bowl, and mix the spices and corn flakes in the third bowl.

In the third bowl, add 2 tablespoons of flour or gluten-free flour, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the crushed Nature's Path gluten-free Corn Flakes.

Remove the chicken tenders from the pickle juice and discard the bag and remaining juice.

Dredge the chicken tenders through the flour, then the egg, and finally coat both sides in the Corn Flake mixture.

Arrange the chicken tenders on a large parchment-lined baking sheet a few inches apart.

Bake at 425 degrees Fahrenheit for 13 to 15 minutes or until the internal temperature of the chicken reads 165 degrees.

In a small saucepan, melt 3 tablespoons of refined coconut oil over medium-high heat.

Add 5 cloves of minced garlic to the melted oil and stir for a few minutes until crisp.

Turn the heat down to low and stir in 1 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of onion powder.

Drizzle in 1/2 cup of raw honey and stir to combine, then remove from heat and stir in 1 teaspoon of apple cider vinegar.

Remove the chicken from the oven and pour the hot honey sauce over the chicken tenders.

Garnish with sliced dill pickles and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens