A delicious oven baked version of Nashville Hot Honey Chicken, served with Creamy Homemade Honey Mustard. These tenders are bathed in a spicy honey butter sauce at the end that takes them over the top! This is a crowd pleasing favorite.
This recipe is basically a cornflake crusted chicken tender that is instantly bathed in a spicy hot honey butter sauce when taken out of the oven. The sauce becomes part of the crust, and flavors the chicken intensely. The combination of sweet from the cornflakes balances everything perfectly.
The creamy honey mustard dip is easy to make and doubles as a great turkey sandwich spread – this recipe makes a lot, but you will like having some leftover.
Oven Baked Nashville Hot Honey Chicken Tenders
A healthier version of Nashville Hot Honey Chicken with Homemade Honey Mustard
Ingredients
Chicken Tenders
- 3 lbs chicken tenders
- 3 cups buttermilk
- 2 tsp kosher salt
- 4 cups cornflake crumbs (12 cups cornflakes ground into 4)
- 1/4 cup flour
- 1 tsp chopped fresh thyme
- 2 tsp kosher salt
- 3-4 Tbsp olive oil
- 8 Tbsp salted butter, melted
- 3 Tbsp Honey
- 3 tsp cayenne pepper
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 3/4 tsp paprika
Homemade Creamy Honey Mustard
- 1 cup plain greek yogurt (with some fat)
- 2 Tbsp dijon mustard
- 2 Tbsp Honey
- 1 Tbsp Whole grain mustard
- 1 tsp kosher salt
- 3/4 tsp paprika
- 2 tsp buttermilk
Instructions
Chicken Tenders
- Place the chicken tenders in a large glass bowl with the buttermilk and kosher salt, allow to sit in the fridge for at least 20 minutes, up to overnight.
- Pulse 12 cups of cornflake cereal in a food processor until you have about 4 cups of crumbs. Place in a shallow dish and mix in the flour, thyme, and salt.
- When ready to make, preheat the oven to 425 degrees. Line two baking sheets with parchment paper
- Remove the chicken tenders from the buttermilk, and dredge in the cornflake crumb mixture. Place them with space between, on the baking sheets. Drizzle the tenders with olive oil, and bake for 15 minutes. Flip the tenders, continue to bake for another 10 minutes until thoroughly cooked (165 degrees).
- While the chicken is baking, heat the butter in a small saucepan, and stir in the other ingredients for the hot honey (butter through paprika). When the chicken is done, spoon the hot honey sauce over the tenders while hot - sprinkle with extra kosher or flaky salt. Allow to set for a few minutes.
Homemade Creamy Honey Mustard
- Combine all ingredients in a bowl, using the buttermilk at the end to thin to your desired consistency. This will keep in the fridge for several days.
Notes
These chicken tenders are based on a recipe from Tieghan Girard at Half Baked Harvest. https://www.halfbakedharvest.com/oven-fried-chicken/ Her idea's are amazing - I have only tweaked a few things, but the honey mustard is my own.
The Honey Mustard is great on a turkey sandwich too!
