Ingredients
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8 pc. (approx. 1 lb or approx. .5 kg) Chicken Tenders
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1/2 cup Honey
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2 Dried Ancho Chili Peppers(Or susbstitute for Guajillo)
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2 Dried Guajillo Peppers(Or susbstitute for Ancho)
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1/4 tsp Salt
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1/4 tsp Black Pepper
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1/2 tsp (sweet) Paprika
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1/4 tsp Garlic Powder
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2 cups Plain Corn Flakes
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1 cup Pecans
Directions
Steps
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1
Done
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Suggested special equipment: food processor. |
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2
Done
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Preheat the oven to 400°F / 204°C. Line a baking sheet with parchment paper. |
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3
Done
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Heat a pan on medium-high. Add the ancho and guajillo peppers whole and toast them on each side, one minute each. (If you can't find guajillo peppers, you can replace them with ancho, and vice versa. The main difference is that guajillo chili peppers are a tad bit sweeter). Remove from heat. Cut off stems and add to food processor. |
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4
Done
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Add cornflakes, pecans, salt, pepper, garlic powder, and paprika to food processor and pulse on high until blended. |
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5
Done
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Coat the chicken tenders with honey. |
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6
Done
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Put the coating in a large bowl. Dredge each chicken tender in the breading and coat well. Place on the baking sheet. |
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7
Done
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Bake for 12-15 minutes (165°F/73°C). Tip, for extra crispiness, spray the chicken tenders with olive oil before putting them in the oven. |
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8
Done
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Serving suggestion: serve with a honey mustard dipping sauce: siimply mix 3 parts honey with 1 part dijon mustard. |
