Ingredients
Units
Scale
- 2 1/4 lb. chicken breast tenders
- 1 cup milk
- Fresh basil leaves for garnish
- Fresh Italian parsley, for garnish
- Large sheet pan
- Parchment paper
- Vegetable oil for drizzling
For the Flour Mixture:
- 1 1/2 cups flour
- 2 tbs. cornstarch
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 1 tsp. Korean red pepper flakes
- 1 tsp. red pepper flakes
- 2 tbs. brown sugar
- 2 tsp. garlic powder
Chili Pepper Honey Sauce:
- 4 tbs. honey
- 1 tbs. Chili Garlic Sauce
Instructions
For the hot honey sauce:
- Combine the honey and chili garlic sauce and stir.
For the chicken:
- Preheat oven 350 degrees F. and line a baking sheet with parchment paper.
- Set up your dredging station: Mix the flour, cornstarch, and seasonings in a shallow bowl. In another shallow bowl place the milk.
- Dredge the chicken first in the flour mixture then in the milk and back into the flour mixture.
- Place on the prepared baking sheet and drizzle with oil.
- Bake for 45-50 minutes or until the chicken is slightly golden and the internal temperature is 165 F. and the juices run clear.
- The cooking time will depend on the size of the chicken tenders. Larger chicken tenders may take longer as smaller tenders may cook faster.
- Let the chicken rest for a few minutes and garnish with the chopped Italian parsley and basil.
- Serve with the honey-chili dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Bake
