A healthier take on a childhood classic.
Preheat the oven to 425 degrees F.
Line a rimmed baking sheet with aluminum foil. Place a baking rack on top of the lined pan and spray lightly with cooking spray.
In a medium sized shallow bowl, gently mix together the beaten eggs, splash of milk, and hot sauce. Set aside.
Place the peanuts in the bowl of a food processor and pulse to chop the nuts until they resemble coarse sand. Do not over process.
In a separate shallow bowl or plate, combine the Panko, ground nuts, and salt. Add freshly ground pepper to taste.
Prepare the chicken tenders by dipping the raw chicken into the egg mixture (allow any excess to drip off) and then coating both sides with the nut/panko mix.
Place the coated chicken tenders on the baking rack.
Bake for 15 minutes at 425 degrees, turning halfway through the cooking time.
In a small bowl, whisk together the honey, mayo, and hot sauce.
Serve with the chicken tenders. Refrigerate leftovers promptly.