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Preheat oven to 190°C/ 365°F.
Season chicken tenders with salt, pepper and smoked paprika. Whisk eggs in a separate bowl. Using your hands, break up cornflakes into another large bowl.
Dip chicken tenders in egg, then toss in cornflakes until coated. Transfer to a lined baking tray, spray all over with cooking spray, bake for 20 mins.
Meanwhile, mix tother garlic, soy sauce, honey, sweet chilli sauce and splash of water until fully combined. Add sauce to a pan and simmer for 2-3 mins, until sauce thickens, then remove from heat. Careful not overheat the sauce, or it bubble too aggressively and burn.
Dip baked chicken tenders in sauce to coat all over. Garnish with dried parsley
Nutritional Info
Per serving:
Cals – 339
Carbs – 41g
Protein – 35g
Fat – 4.7g
Ingredients
Serves 3
For the Crispy Chicken Tenders:
- 350g of chicken tenders.
- Salt and pepper, to taste.
- Tsp of smoked paprika.
- 2 eggs.
- 50g of cornflakes.
- Cooking spray.
- Dried parley, to garnish.
For the Honey-Garlic sauce:
- 2 cloves of garlic - finely chopped.
- 2 tbsp of soy sauce.
- 2 tbsp of honey.
- 2 tbsp of sweet chilli sauce.
- A small splash of water.
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