Hot Honey Chicken Tenders

• 400gchicken mini fillets
• 25gplain flour
• 1egg, beaten
• 80gpanko breadcrumbs
• 1 tspgarlic powder
• 1 tspsmoked paprika
• 30mlvegetable oil, divided
• 1lemon, finely grated zest and juice divided
• Fine salt
• Black pepper
• 45mlhoney
• 15mlsriracha
• ½ tspchilli flakes
• 20gbutter
• 150gcabbage, finely shredded
• 75gcarrot, coarsely grated
• 10gflat-leaf parsley, roughly chopped

Method

1. 1Heat the oven to 220°C fan. Put a large baking tray in to heat for 12 minutes until it is hot enough to make the oil shimmer.
2. 2While the oven heats, put the cabbage, carrot and parsley in a bowl. Toss with 15ml of the vegetable oil, the juice from half the lemon, salt and pepper, then set aside to soften slightly.
3. 3Mix the flour, garlic powder, smoked paprika, lemon zest, salt and pepper in a shallow bowl. Put the beaten egg in a second bowl and the panko in a third.
4. 4Pat the chicken dry, then coat each fillet in the seasoned flour, egg and panko, pressing the crumbs on firmly so they stay put.
5. 5Carefully remove the hot tray and add the remaining 15ml vegetable oil. Arrange the tenders in a single layer, then bake for 9 minutes until the bases are golden; turn and bake for 9 minutes until deeply golden and steaming hot throughout, with no pink remaining, or 75°C for 30 seconds in the thickest piece.
6. 6While the chicken finishes, melt the butter in a small saucepan over a low heat for 1 minute until foaming. Stir in the honey, sriracha, chilli flakes and juice from the remaining lemon half, then simmer for 2 minutes until glossy and bubbling at the edges.
7. 7Tip the hot tenders into a bowl and toss with the hot honey just until the crumb is lightly coated. Divide the slaw between two plates and pile the tenders over it.

Per serving

kcal

898

protein

38.2g

fibre

7.4g

carbs

81.9g

fat

49.1g