eCook Meal
Hot Honey Chicken Tenders
with potato wedges & a hot honey sauce
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 & sunflower seed coleslaw.
Serving guide
Choose your portion size.
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, 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 onion.
Potato - 200g
Smoked Paprika - 10ml
Sunflower Seeds - 10g
Cabbage - 100g
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
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, 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 onion.
Potato - 400g
Smoked Paprika - 20ml
Sunflower Seeds - 20g
Cabbage - 200g
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
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, 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 onion.
Potato - 600g
Smoked Paprika - 30ml
Sunflower Seeds - 30g
Cabbage - 300g
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
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, 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 onion.
Potato - 800g
Smoked Paprika - 40ml
Sunflower Seeds - 40g
Cabbage - 400g
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R91.30
for 4 servings · R22.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Smoked Paprika needs 40 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Hellmann's Tangy Mayonnaise
- Banhoek Chilli Oil Sachets
- Cake Flour
- Sweet Vinegar
- Cornflakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cabbage, Cake Flour, Chicken, Cornflakes, Hellmann's Tangy Mayonnaise, Potato, Smoked Paprika, Spring Onion, Sunflower Seeds, Sweet Vinegar
What is the nutritional information of Hot Honey Chicken Tenders?
Calories: 1095, Carbs: 142 grams, Fat: grams, Protein: 50.9 grams, Sugar: 44.5 grams, Salt: 764 grams
How do I prepare Hot Honey Chicken Tenders?
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. 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. 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). CREAMY COLESLAW: In a bowl, toss together the cabbage, 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. 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 onion.
What should be prepared from my kitchen to make Hot Honey Chicken Tenders?
Banhoek Chilli Oil, Cabbage, Cake Flour, Chicken, Cornflakes, Hellmann's Tangy Mayonnaise, Potato, Smoked Paprika, Spring Onion, Sunflower Seeds, Sweet Vinegar
How many calories does Hot Honey Chicken Tenders have?
1095 calories
How much fat content does Hot Honey Chicken Tenders have?
grams