Hot Honey Chicken Tenders {Paleo, Grain Free} Michele
Crispy and juicy hot honey chicken tenders with a paleo, grain-free breading and sweet-spicy glaze. Perfect for weeknights or gatherings!
Equipment
- 1 Mixing bowl Large
- 1 Skillet Heavy, 12-inch
- 1 Baking sheet Lined with parchment paper
- 1 Saucepan Small
Ingredients
Main ingredients
- ½ cup Honey
- 2 tablespoons Hot sauce
- ½ teaspoon Cayenne pepper
- ½ teaspoon Chipotle chili powder
- 1 teaspoon Garlic powder
- 1 pinch Salt
- 1 ½ lbs Chicken tenders boneless, skinless, sliced into strips
- to taste Sea salt and black pepper for seasoning
- 1 cup Blanched almond flour
- ⅓ cup Arrowroot flour or tapioca
- 1 teaspoon Garlic powder for flour blend
- ½ teaspoon Smoked paprika
- ¼ teaspoon Cayenne pepper
- 1 teaspoon Sea salt
- ¼ teaspoon Black pepper
- 1 Large egg plus 1 tablespoon water, whisked
- as needed Avocado oil or refined coconut oil, for frying
Instructions
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Whisk together the honey, hot sauce, cayenne, chipotle powder, garlic powder, and pinch of salt in a saucepan over low heat; do not boil. Set aside.
- Season chicken strips with sea salt and black pepper.
- In a bowl, mix almond flour, arrowroot flour, garlic powder, smoked paprika, cayenne, sea salt, and black pepper.
- In another bowl, whisk egg with 1 tablespoon water.
- Dip each chicken strip in egg, then coat with flour mixture.
- Heat oil in skillet over medium-high heat. Fry chicken strips in batches until golden on both sides.
- Transfer fried chicken to baking sheet and bake for 10-15 minutes until crispy and fully cooked.
- Brush or drizzle warm hot honey sauce over tenders. Serve immediately with extra sauce if desired.
Notes
Store leftovers in airtight container for up to 4 days or freeze flat and store up to 3 months. Reheat in oven or air fryer for best texture, avoiding the microwave.