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These crunchy Honey BBQ oven chicken tenders are what I whip up when I need something easy that makes everyone happy after a busy workweek. Cornflakes give them that awesome crunch, and the sticky sweet BBQ glaze is so good, they’re gobbled up in no time.
The first time I made these strips, it was for a movie night with friends. Now, every time my sister comes by, she asks for them again. Everybody raves about how simple and tasty they are.
Tasty Ingredients
- Chicken breast: makes the meat juicy and tender. Pick fresh, firm pieces for best results.
- Flour: locks in moisture and helps your coating stick. Sift it well for a smooth base.
- Eggs: make everything bind together nicely. Go for free-range if you can.
- Whole milk: keeps the egg mix smooth so that coating goes on evenly.
- Cornflakes: the real crunch booster as your crispy coating. Fresh flakes means extra snap.
- Salt: gives everything its proper flavor. Any finely ground salt will do.
- Black pepper: adds a little punch. Freshly cracked tastes best.
- Garlic powder: brings out a deep, savory kick. Make sure it’s smooth so it mixes in well.
- Paprika: gives a sweet smokiness and pretty color. Sweet paprika is my go-to here.
- BBQ sauce: the main glaze, smoky and rich. Pick a thick, good quality one.
- Honey: makes the magic happen with sweet notes. Local liquid honey adds awesome flavor.
- Ketchup: gives the sauce a tangy tomato base. A thicker one works best here.
Easy Step-by-Step
- Preheat the oven:
- Heat your oven to 200°C. Pop some baking paper on your tray so nothing sticks later.
- Prep your chicken:
- Slice the breasts into even strips. Toss them in flour till every bit’s fully coated. This helps the coating stay put.
- Make your coating:
- Crush cornflakes into chunky crumbs with a bag. Mix in salt, pepper, garlic powder, and paprika so the flavor is everywhere.
- Mix up the egg dip:
- Beat eggs with milk in a small bowl till it looks smooth. This helps the coating stick tightly to the chicken.
- Coat your chicken:
- Dunk the floured strips in the eggy milk, let the extra drip off, then roll them in cornflake crumbs. Press gently so the coating really sticks for max crunch.
- Get baking:
- Space the strips out on the tray so they don’t touch. Pop them in for 10 minutes, flip each gently, then give them another 10 until perfectly golden and crisp.
- Make the glaze:
- Warm up BBQ sauce, honey, and ketchup in a little saucepan until it’s bubbling and thick. Give it a stir now and then so it doesn’t burn.
- Toss and enjoy:
- Let the strips chill for a minute. Move them to a bowl, pour over the warm BBQ honey glaze, and mix so every piece gets covered. Eat while they’re hot.
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I’m a huge fan of using local honey. It gives the sauce a light, lovely flavor. The first batch I made with my nieces, who helped dredge the next round. We had such a blast together.
Storage advice
Stash the chicken strips in an airtight box in the fridge for up to two days. If you want them crispy again, just pop them back in the oven for a few minutes. The microwave will make them soggy, so avoid that.
Ingredient swaps
You can use boneless chicken thighs in place of breasts. For gluten-free, just grab gluten-free flour and cornflakes instead. No eggs? Just use a splash more milk or try buttermilk. You can swap in agave syrup if you don’t have honey for the glaze.
Serving ideas
They go great with crunchy coleslaw or a handful of fries. A leafy mixed salad works well, too. For parties, cut the strips into chunks and stick in some toothpicks. Kids love them tucked in a wrap for on-the-go snacks or easy finger food.
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Behind the dish
This dish got its start from classic American chicken tenders. Over there, you find them everywhere, from diners to fast food spots. The cornflake crust idea popped up at a family party ages ago, and I’ve never stopped making them since.
Common Recipe Questions
- → How do you keep the chicken strips nice and juicy?
Just don't bake the chicken for too long, and cover them in sauce right after turning them over to keep the meat tender.
- → Can I use breadcrumbs instead of cornflakes?
Breadcrumbs work too, but they won't be as crunchy as cornflakes.
- → How can I make it spicy?
Just add chili powder or splash in some hot sauce to the honey BBQ mix.
- → Can I prep the chicken ahead of time?
You can bread the strips first and store them in the fridge—don't bake them until you're ready.
- → How long does this stay good?
The cooked strips keep in the fridge for about 2 days. They taste best fresh though.