Description
Juicy chicken tenders coated in a crispy panko crust, baked to perfection, and drizzled with a spicy-sweet hot honey lemon sauce. Crumbled feta adds a salty, tangy finish that balances the heat.
Ingredients
- 1.5 lbs chicken tenders
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup hot honey
- 2 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 1 tsp red pepper flakes (adjust to taste)
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
- Cooking spray or olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a wire rack on top if available.
- In a shallow bowl, pour buttermilk. In another shallow bowl, combine panko, flour, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
- Dip each chicken tender into the buttermilk, letting excess drip off, then coat thoroughly with the panko mixture. Press gently to adhere.
- Place tenders on the prepared wire rack. Lightly spray with cooking spray or drizzle with olive oil for extra crispiness.
- Bake for 15-18 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F).
- While chicken bakes, prepare the sauce: In a small saucepan over low heat, combine hot honey, lemon juice, butter, and red pepper flakes. Stir until butter melts and sauce is warm. Remove from heat.
- Remove tenders from oven and let rest 2 minutes. Drizzle with hot honey lemon sauce, sprinkle with crumbled feta and fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add more red pepper flakes or a dash of cayenne to the breading. Air-frying at 375°F for 12-14 minutes works well too.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Main
- Cuisine: American