Spicy Chicken Tenders with Honey Mustard
1/3 cup honey
1/3 cup Dijon mustard
1/2 cup all purpose flour
1 tsp salt, plus extra for seasoning
2 eggs, beaten
2 tbsp hot sauce
1/2 cup cornmeal
1 tbsp chili powder
1/2 tsp cayenne pepper
1 1/2 pounds chicken tenders
Preheat oven to 425 F. Spray a baking sheet with cooking oil or line with Silpat.
Combine honey and mustard until smooth and set aside.
In a medium bowl, mix the flour and salt. In another medium bowl, whisk together eggs and hot sauce. In another medium bowl, mix together cornmeal, chili powder, and cayenne pepper.
Dredge the chicken in the flour mixture, then shake off excess. Dip in egg mixture, then shake off excess. Roll in cornmeal mixture and place on baking sheet with space between each chicken tender.
Bake for 15 minutes or until golden brown, flipping halfway through.
Serve with honey mustard dipping sauce.