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Baked Honey Nut Chicken Tenders

Baked Honey Nut Chicken Tenders

A healthier take on a childhood classic.

Course Dinner, Easy Weeknight Meal, Kid Friendly
Keyword Baked Honey Nut Chicken Tenders
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Author With Two Spoons


For The Chicken Tenders

  • lbs chicken tenders
  • 2 eggs lightly beaten
  • 1 splash milk
  • ¼ teaspoon Frank's Red Hot sauce (can decrease or omit
  • ½ cup honey roasted peanuts
  • ½ cup Panko (or other coarse breadcrumb)
  • 1 teaspoon kosher salt
  • fresh cracked pepper

For the Creamy Honey Dipping Sauce

  • cup mayonnaise
  • 2 Tablespoons honey
  • ½ teaspoon Frank's Red Hot Sauce


For The Chicken Tenders

  1. Preheat the oven to 425 degrees F.

  2. Line a rimmed baking sheet with aluminum foil. Place a baking rack on top of the lined pan and spray lightly with cooking spray.

  3. In a medium sized shallow bowl, gently mix together the beaten eggs, splash of milk, and hot sauce. Set aside.

  4. 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.

  5. In a separate shallow bowl or plate, combine the Panko, ground nuts, and salt. Add freshly ground pepper to taste.

  6. 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.

  7. Bake for 15 minutes at 425 degrees, turning halfway through the cooking time.

  8. Serve immediately.

For the Creamy Honey Dipping Sauce

  1. In a small bowl, whisk together the honey, mayo, and hot sauce.

  2. Serve with the chicken tenders. Refrigerate leftovers promptly.