Hot Honey Chicken Tenders

Name: Hot Honey Chicken Tenders
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Banhoek Chilli Oil Sachets; Cabbage; Cake Flour; Chicken; Cornflakes; Cucumber; Free-range Chicken Mini Fillets; Hellmann's Tangy Mayonnaise; Potato; Smoked Paprika; Spring Onion; Spring Onions; Sunflower Seeds; Sweet Vinegar

Ever heard of brinner, Chef? That’s eating a breakfast meal for dinner. We’re doing a unique UCOOK take on that by using cornflakes as a crust for the crispiest chicken tenders you’ll ever taste. These are drizzled with a hot honey sauce, then sided with paprika-spiced potato wedges and a creamy spring onion, cucumber & sunflower seed coleslaw.

Hot Honey Chicken Tenders

with potato wedges & a hot honey sauce

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Water
Egg/s
Paper Towel
Seasoning (salt & pepper)

Serves 1

PAPRIKA Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the Cabbage, the Cucumber, ½ the toasted seeds, the mayo, ½ the spring onion, and seasoning. Set aside.
CORNFLAKE-CRUST Chicken
Pat the Chicken dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 40ml [60ml]|#7DA0D7) of the flour (seasoned lightly) and the other containing the Cornflakes. Coat the chicken in the flour first, then in the egg, and, lastly, in the cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 1 [2]|#7DA0D7 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the spring onions.

Potato - 200g
Smoked Paprika - 10ml
Sunflower Seeds - 10g
Cabbage - 100g
Cucumber - 50g
Hellmann's Tangy Mayonnaise - 50ml
Spring Onion - 1
Free-range Chicken Mini Fillets - 150g
Cake Flour - 40ml
Cornflakes - 50g
Sweet Vinegar - 35ml
Banhoek Chilli Oil Sachets - 2

Download the Recipe

Serves 2

PAPRIKA Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the Cabbage, the Cucumber, ½ the toasted seeds, the mayo, ½ the spring onion, and seasoning. Set aside.
CORNFLAKE-CRUST Chicken
Pat the Chicken dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 40ml [60ml]|#7DA0D7) of the flour (seasoned lightly) and the other containing the Cornflakes. Coat the chicken in the flour first, then in the egg, and, lastly, in the cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 1 [2]|#7DA0D7 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the spring onions.

Potato - 400g
Smoked Paprika - 20ml
Sunflower Seeds - 20g
Cabbage - 200g
Cucumber - 100g
Hellmann's Tangy Mayonnaise - 100ml
Spring Onion - 1
Free-range Chicken Mini Fillets - 300g
Cake Flour - 80ml
Cornflakes - 100g
Sweet Vinegar - 70ml
Banhoek Chilli Oil Sachets - 4

Download the Recipe

Serves 3

PAPRIKA Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the Cabbage, the Cucumber, ½ the toasted seeds, the mayo, ½ the spring onion, and seasoning. Set aside.
CORNFLAKE-CRUST Chicken
Pat the Chicken dry with paper towel. Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 80ml [100ml]|#7DA0D7) of the flour (seasoned lightly) and the other containing the Cornflakes. Coat the chicken in the flour first, then in the egg, and, lastly, in the cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 3 [4]|#7DA0D7 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the spring onions.

Potato - 600g
Smoked Paprika - 30ml
Sunflower Seeds - 30g
Cabbage - 300g
Cucumber - 150g
Hellmann's Tangy Mayonnaise - 150ml
Spring Onions - 2
Free-range Chicken Mini Fillets - 450g
Cake Flour - 125ml
Cornflakes - 150g
Sweet Vinegar - 105ml
Banhoek Chilli Oil Sachets - 6

Download the Recipe

Serves 4

PAPRIKA Potato WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the Cabbage, the Cucumber, ½ the toasted seeds, the mayo, ½ the spring onion, and seasoning. Set aside.
CORNFLAKE-CRUST Chicken
Pat the Chicken dry with paper towel. Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 80ml [100ml]|#7DA0D7) of the flour (seasoned lightly) and the other containing the Cornflakes. Coat the chicken in the flour first, then in the egg, and, lastly, in the cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 3 [4]|#7DA0D7 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the spring onions.

Potato - 800g
Smoked Paprika - 40ml
Sunflower Seeds - 40g
Cabbage - 400g
Cucumber - 200g
Hellmann's Tangy Mayonnaise - 200ml
Spring Onions - 2
Free-range Chicken Mini Fillets - 600g
Cake Flour - 160ml
Cornflakes - 200g
Sweet Vinegar - 145ml
Banhoek Chilli Oil Sachets - 8

Download the Recipe

Frequently Asked Questions

What is the preparation time for Hot Honey Chicken Tenders?

The preparation time for Hot Honey Chicken Tenders with potato wedges & a hot honey sauce is between 30 and 45 minutes.

What is the total time required to make Hot Honey Chicken Tenders with potato wedges & a hot honey sauce?

The total time required to make Hot Honey Chicken Tenders with potato wedges & a hot honey sauce is between 45 and 60 minutes.

How many servings does Hot Honey Chicken Tenders provide?

4 servings

What are the main ingredients in Hot Honey Chicken Tenders?

Banhoek Chilli Oil Sachets, Cabbage, Cake Flour, Chicken, Cornflakes, Cucumber, Free-range Chicken Mini Fillets, Hellmann's Tangy Mayonnaise, Potato, Smoked Paprika, Spring Onion, Spring Onions, Sunflower Seeds, Sweet Vinegar

What is the nutritional information of Hot Honey Chicken Tenders?

Calories: 1265, Carbs: 138 grams, Fat: grams, Protein: 50.7 grams, Sugar: 45.2 grams, Salt: 464 grams

How do I prepare Hot Honey Chicken Tenders?

PAPRIKA POTATO WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CREAMY COLESLAW: In a bowl, toss together the cabbage, the cucumber, ½ the toasted seeds, the mayo, ½ the spring onion, and seasoning. Set aside. SWEET-HOT OIL: Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 1 [2]|#7DA0D7 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving. A MEMORABLE MEAL: Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the spring onions. THE CRUNCH FACTOR: Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. CORNFLAKE-CRUST CHICKEN: Pat the chicken dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 40ml [60ml]|#7DA0D7) of the flour (seasoned lightly) and the other containing the cornflakes. Coat the chicken in the flour first, then in the egg, and, lastly, in the cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.