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Instructions
- Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Season the chicken tenders with salt and pepper.
- Dip each tender first into the flour, then the egg, and finally the breadcrumbs to coat thoroughly.
- In a frying pan, heat vegetable oil over medium-high heat. Fry the tenders in batches until golden brown and crispy, about 5 minutes per side.
- Remove from the pan and drain on paper towels.
- In a small saucepan, combine honey, hot sauce, lemon juice, and zest. Heat until combined and slightly thickened.
- Drizzle the hot honey lemon sauce over the chicken tenders.
- Top with crumbled feta and chopped chives. Serve immediately with lemon wedges on the side.
Chef’s Tips
- For extra flavor, marinate the chicken in a little buttermilk before coating.
- If you prefer less heat, reduce the amount of hot sauce in the glaze.
- Use fresh lemon juice for the best tangy flavor.
Nutrition (per serving)
Approximate calories: 480, Protein: 37g, Carbs: 42g, Fat: 18g
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