Hot Honey Chicken Tender Sandwiches

Ingredients

For the aioli:
¼ cup plain Greek yogurt
¼ cup mayonnaise
2 cloves garlic, grated or finely minced
Half lemon, juiced
½ teaspoon salt
¼ teaspoon pepper 

For the chicken tenders:
¼ cup flour
1 teaspoon salt
½ teaspoon ground pepper
2 eggs
1 cup cornflakes
1 pound chicken breast tenders
½ cup unsalted butter
¼ cup honey
1 teaspoon paprika
¼ teaspoon cayenne pepper
4 brioche buns
Bread and butter pickles, for topping (optional)
Lettuce, for topping (optional)

Method

Heat oven to 400 F.

Whisk all ingredients for aioli together in a small bowl and refrigerate until you are ready to assemble your sandwiches.

Line a baking sheet with parchment paper. Add flour, salt and pepper to a shallow dish. Stir to combine. Whisk eggs into another shallow dish. Add cornflakes to gallon-sized zip-close bag and crush slightly.

To bread, dredge chicken in batches in flour before coating in egg. Add 3–4 chicken tenders to the bag of cornflakes at a time and shake to coat. Place in a single layer on prepared baking sheet. Bake 15 minutes, flip and bake an additional 5 minutes or until chicken is cooked through.

While the chicken cooks, make the hot honey. In a small saucepan, melt together butter, honey, paprika and cayenne. Remove from heat and whisk to combine. Drizzle cooked chicken liberally with hot honey.

To assemble sandwiches, spread aioli on the bottom bun. Top with two chicken tenders, pickles and lettuce (if using). Serve immediately.