Ingredients

• 2 cups panko breadcrumbs
• 1/8 cup grated parmesan
• 4 tbsp all-purpose flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 lb chicken tenderloins
• 2 eggs
• 2 tsp hot sauce (use your favorite kind)
• avocado or olive oil (for drizzling)
• for the sauce:
• 1/3 cup honey
• 2 tbsp hot sauce (use your favorite kind)
• pinch of garlic powder
• pinch of onion powder
• pinch of chili powder
• pinch of salt
• optional: chopped green onions for garnish

Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a gallon storage bag, mix together the panko, parmesan, flour, onion powder, garlic powder, paprika, salt, and black pepper until fully combined.
3. In a large plate or shallow dish, whisk together the eggs and 2 tsp hot sauce.
4. Coat a tenderloin in the egg and then dredge in the panko mixture. Coat the tenderloin again in the egg and then once again dredge in the panko mixture. Place on the prepared baking sheet. Continue with the rest of the tenders.
5. Drizzle the tenders with oil and bake in the oven for 20 to 25 minutes, until golden brown and crispy (and the internal temperature of the chicken is 165 degrees).
6. While the chicken is cooking, make the sauce. In a saucepan, stir together the honey, 2 tbsp hot sauce, garlic powder, onion powder, chili powder, and salt until warm.
7. Drizzle the sauce generously over the cooked chicken tenders and serve hot (can garnish with green onions if desired).