By Sue into January’s Food Challenge
- 1lb. Fresh or Thawed Chicken Tenders Drizzle Ingredients
- 3/4C. Reduced Fat Buttermilk 1/4C. Louisiana Hot Sauce
- 1/4C. Louisiana Style Hot Sauce 1/8C. Honey
- 1TBS. Honey
- 1/8tsp. Ground Cayenne Red Pepper Powder
- 1C. Flour
- 3C. Crushed Corn Flakes
- 2Tbs. Vegetable Oil
Combine buttermilk, hot sauce, honey and cayenne powder in a large bowl. Add tenders and marinade for a half hour.
Preheat oven to 400
Set up a dredge station of 3 shallow bowls
one with flour, one with eggs and one with cornflakes.
Take a large baking sheet and cover bottm with oil place in preheated oven for approx. 10 min.
Dredge tenders one at a time through the flour, then the egg, then the cornflakes, place on pre heated baking sheet, continue dredging until all tenders are on the sheet.
Place back in oven and cook for 15min. Remove from oven and flip each tender over and place back in oven for approx. 10 minutes or until the center of the tenders in no longer pink.
Hot Honey Drizzle
Mix the hot sauce and the honey together and adjust to taste.
Place tenders on plate and drizzle sauce over and or serve as a dipping sauce.