# Hot Honey Chicken Tenders

Hot honey chicken tenders trade breadcrumbs for crushed corn flakes: 500 g of tenders rubbed with three tablespoons of paprika, a teaspoon each of chili and salt, dipped in beaten egg and pressed into 100 g of crushed flakes, then air-fried at 180 °C for 15 minutes — exactly long enough to stir together the no-cook drizzle of honey, soy sauce, sriracha and one crushed garlic clove that goes over them at the table. Serves 3.

- **Prep:** 15 min · **Cook:** 15 min · **Total:** 30 min
- **Servings:** 3
- **Difficulty:** Easy
- **Cuisine:** American
- **Category:** Air Fryer, Main Courses
- **Video:** [Stop Grilling Chicken! 6 Crispy Air Fryer Recipes That Beat Any BBQ!](https://www.youtube.com/watch?v=A6vhZb6GbQs&t=355s) (recipe starts at 5:55)
- **Recipe page:** https://webspoon.world/recipes/hot-honey-chicken-tenders/

## Ingredients

### Chicken

- 500 g chicken tenders (or breast cut into strips)
- 3 tbsp paprika
- 1 tsp chili pepper
- 1 tsp salt

### Coating

- 1 egg (beaten)
- 100 g corn flakes (crushed)

### Hot honey drizzle

- 4 tbsp honey
- 3 tbsp soy sauce
- 1 tsp sriracha
- 1 clove garlic (crushed)

## Instructions

1. Season the tenders with the paprika, chili pepper and salt; mix until every piece is evenly coated.
2. Set up the coating station: crush the corn flakes and beat the egg.
3. Dip each piece in egg, then coat thoroughly with the crushed flakes, pressing gently so the coating sticks.
4. Air-fry at 180 °C for 15 minutes until golden and crispy. _(timer: 15 min)_
5. Meanwhile stir the honey, soy sauce, sriracha and crushed garlic — no garlic press? Crush the clove on parchment under a glass for easy cleanup.
6. Transfer the hot tenders to a plate and drizzle generously with the sauce.

## Notes from our kitchen

Press the flakes on with intent — loose crumbs fall off in the basket and burn. The drizzle is raw assembly, so the crushed clove is sharp at first; five minutes of sitting mellows it into the honey. And drizzle at the table, not in advance — the crust holds its crunch only until the sauce lands.

## Variations

- **Panko instead of corn flakes:** Panko gives a finer, more uniform crust where flakes give big shattering shards. Same egg dip, same 15 minutes — choose by the texture you want, or mix half and half.
- **Deeper heat:** One teaspoon of sriracha keeps the drizzle honey-first. Push it toward real hot honey with an extra teaspoon and a pinch of the same chili from the rub — the soy keeps it from tipping into candy.

## Nutrition (per serving, estimated)

- Calories: 470
- Protein: 38g
- Fat: 9g
- Carbs: 60g
- Fiber: 2g
- Sugar: 28g
- Sodium: 1250mg

## FAQ

### Why corn flakes instead of breadcrumbs?

Crushed flakes fry into big, glassy shards that crunch louder than any crumb — and they are already toasted, so they color fast in the 15-minute window. Crush them coarse: powder loses the shatter, whole flakes fall off.

### Does the sauce need cooking?

No — it is a stir-together drizzle: honey, soy, sriracha and one crushed clove. Give it five minutes to sit so the raw garlic mellows. If you prefer a thicker, clingier glaze, warm it briefly, but the recipe as filmed pours it raw.

### Is three tablespoons of paprika a typo?

No — the video description says teaspoons, but the narration and the deep-red crust say tablespoons, and that is what this recipe uses. Paprika is mild; it is doing color and sweetness here, not heat. The single teaspoon of chili carries the warmth.

### How do I store the leftovers?

Keep tenders and drizzle apart: undrizzled tenders hold airtight in the fridge for 2 days and re-crisp in the air fryer at 180 °C in 4–5 minutes; the sauce keeps refrigerated for a week. Sauced leftovers are still tasty — just soft.

---

Source: [Hot Honey Chicken Tenders — Webspoon World](https://webspoon.world/recipes/hot-honey-chicken-tenders/)