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Hot Chili Honey Tenders


Prep Time: 25 Minutes

Cook Time: 25 Minutes

  • 1.5 lbs. Boneless chicken tenderloin,
  • 2 cups Dynasty panko breadcrumbs
  • 1 cup parmesan cheese, grated
  • 2 large eggs, beaten
  • 1 Tbsp. Dijon mustard
  • ½ cup AP flour, all-purpose
  • 1 tsp. garlic powder
  • ½ tsp.  onion powder
  • ½ tsp. Salt
  • ½ tsp. black pepper
  • ½ tsp. Paprika

Hot Chili Honey Sauce:

  • ¼ cup honey
  • ¼ cup Dynasty hot chili oil
  • ¼ cup salted butter, four tablespoons
  • 1 Tbsp. Kikkoman Low-sodium soy sauce
  • 2 tsp. Lemon juice, freshly squeezed

For serving:

  • Waffles
  1. Preheat the oven to 400 degrees. Gently spray a baking tray with cooking spray. Set aside.
  2. Place three plates to begin setting up the breading station. Add the panko breadcrumbs and parmesan cheese, and mix on the first plate. Add eggs and the Dijon mustard on the second plate and whisk until they are well combined. Add the flour, paprika, salt, pepper, onion powder, and garlic powder to the third plate. Stir until well combined.
  3. Bread the chicken: Take one tender dredge it through the flour mixture, ensuring it's well coated. Then, dredge it through the egg mixture and the breadcrumb mixture. Make sure that it is well coated during each step. Set the breaded chicken on the baking tray. Repeat until all tenders are breaded.
  4. Bake in the oven for 25-30 minutes or until the tenders are cooked through. Make sure to flip them halfway. Cooking time will depend on the size of the tenders. You'll want the internal temperature to reach 165 F to ensure doneness.
  5. While the chicken is baking, grab a small saucepan. Over medium heat, combine the honey, Dynasty Hot Chili Oil, butter, soy sauce, and lemon juice. Stir until well combined. Once the chicken is cooked, remove it from the oven and toss it with the honey sriracha sauce. Serve warm with waffles!

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Dish Type / Ethnic Cuisine
Main Dish