1 cup dill pickle juice
1 1/2 lbs. chicken tenders
1/3 cup plus 2 Tbsp. flour
2 large eggs
2 cups corn flakes
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. kosher salt
1/4 tsp. black pepper
hot honey sauce:
3 Tbsp. coconut oil
5-6 cloves garlic, minced
1/4 cup Fresh Chile Co Hatch Hot Honey
1 Tbsp. apple cider vinegar
Add chicken tenders to a gallon sized Ziplock bag with the pickle juice.
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Prepare the dredging station. Add 1/3 cup of flour to a medium bowl and whisk the eggs in a separate bowl.
Add remaining flour and spices to a third bowl with the crushed corn flakes.
Remove tenders from the pickle juice and discard.
Dredge the chicken in the flour mixture then place in the egg to fully coat both sides and then place in the corn flake mixture, turning to coat completely.
Repeat the process this with all the tenders and arrange them on the baking sheet.
Bake in the oven 12-15 minutes, until the internal temperature reaches 160 degrees F.
While the tenders are baking, make the hot honey sauce.
Add the coconut oil to a pan and melt over medium heat.
Add the garlic and crisp it for about a minute. Add the honey and cook 1-2 minutes. Remove from heat and stir in the vinegar.
Drizzle the warm honey over the tenders right out of the oven.