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Preheat oven to 190°C/ 375°F.
Add cornflakes, smoked paprika, garlic granules, salt and pepper to a food processor and blitz into a fine crumb, then transfer to a large bowl.
In a small bowl, whisk together eggs and sriracha, then dip each chicken tender in eggs, followed by cornflake crumb. Ensure each chicken tender is coated all over, then transfer to a line baking tray, spray with a few sprays of low calorie cooking spray and bake for 15 mins.
Meanwhile, add honey, chilli flakes and sriracha to a pan, on medium heat and bring to a simmer. Cook for 2-3 mins, once sauce starts bubbling aggressively, reduce heat.
Dip each chicken tenders in Hot Honey sauce, then sprinkle with a little flaky sea salt.
Ingredients
Serves 3
For the Chicken Tenders:
- 400g of chicken tenders.
- 2 tsp of smoked paprika.
- 2 tsp of garlic granules.
- Salt and pepper, to taste.
- 2 eggs.
- 1/2 tbsp of sriracha hot sauce.
- 120g of cornflakes
For the Hot Honey Sauce:
- 175g of honey.
- 1-2 tsp of chilli flakes.
- 1/2 tbsp of sriracha hot sauce.
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