1In a bowl, combine chicken mini fillets (300g) with paprika (3 tsp), cayenne pepper (1 tsp), salt, and pepper to taste.
2In a bowl, combine chicken mini fillets (300g) with paprika (3 tsp), cayenne pepper (1 tsp), salt, and pepper to taste.
3In a bowl, combine chicken mini fillets (300g) with paprika (3 tsp), cayenne pepper (1 tsp), salt, and pepper to taste.
4Crush 60g of cornflakes using a rolling pin.
5Crush 60g of cornflakes using a rolling pin.
6Crush 60g of cornflakes using a rolling pin.
7Coat the chicken in the seasoning, then in a beaten egg, and finally in the crushed cornflakes, pressing them on well.
8Coat the chicken in the seasoning, then in a beaten egg, and finally in the crushed cornflakes, pressing them on well.
9Coat the chicken in the seasoning, then in a beaten egg, and finally in the crushed cornflakes, pressing them on well.
10Air fry at 180°C for 10-12 minutes, ensuring the chicken is cooked through to 75°C.
11Air fry at 180°C for 10-12 minutes, ensuring the chicken is cooked through to 75°C.
12Air fry at 180°C for 10-12 minutes, ensuring the chicken is cooked through to 75°C.
13Make the hot honey sauce by combining honey, soy sauce (3 tsp), crushed garlic (2 cloves), and hot sauce (3 tsp). Microwave if needed to help combine.
14Make the hot honey sauce by combining honey, soy sauce (3 tsp), crushed garlic (2 cloves), and hot sauce (3 tsp). Microwave if needed to help combine.
15Make the hot honey sauce by combining honey, soy sauce (3 tsp), crushed garlic (2 cloves), and hot sauce (3 tsp). Microwave if needed to help combine.
16Coat the cooked chicken tenders with the hot honey sauce and serve immediately.
17Coat the cooked chicken tenders with the hot honey sauce and serve immediately.
18Coat the cooked chicken tenders with the hot honey sauce and serve immediately.