Oven Baked Hot Honey Chicken Tenders over Siam Salad

This healthier version of Nashville hot chicken is paired with a delectable Asian salad to create a Southern-Asian fusion that will knock your socks off!

Oven Baked Hot Honey Chicken Tenders over Siam Salad

Do you like fusion food?  Well today we are mixing good ole' Southern fried chicken and Asian salad.  That's 2 recipes coming your way today! It's a winning combination that the whole family will love.  

This chicken is actually healthier than "fried" chicken as it is baked in the oven.  What really takes this chicken up a notch is the hot, spicy honey that you drizzle over the top.  The taste is killer!

The Siam Salad, is a Thai style salad with lots of flavors and textures.  A little sweet, a little heat, and some crunch.  It's the perfect base for the chicken.  This is a flavor packed dish that is great for lunch, dinner, or entertaining!

Enjoy!

What Ingredients do I need?

Chicken

• honey
• red chili flakes
• chicken breast - boneless, skinless
• eggs
• panko bread crumbs
• spices - garlic powder and cayenne pepper

Salad

• Napa cabbage
• red cabbage
• cucumber
• fresh herbs - mint, cilantro, and basil
• green onion
• mandarin oranges - 1 8 oz can
• peanuts
• avocado

Dressing

• rice wine vinegar
• extra virgin olive oil
• Thai sweet red chili sauce
• soy sauce
• fresh limes 
• honey
• sesame oil
• sriracha sauce
• ginger paste

Substitutions and Variations

• Use chicken tenders or whole chicken thighs or breasts

• Serve the chicken with mashed potatoes and biscuits instead of salad

• Add carrots to the salad

• Use your own or a store bought Asian dressing

Kitchen Tips and Notes

• Although the salad and dressing seem to have a lot of ingredients it comes together quickly.

• Set up a dredging station with 2 pans side by side, next to your baking sheet.  One holding the beaten eggs, and the other the panko.  This creates an assembly line and breading becomes as easy task.  1) egg dip 2) panko dip 3) place on the baking sheet.

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Oven Baked Hot Honey Chicken Tenders

serves 4

1 cup honey
1/4 teaspoon red chili flakes
1 1/2 lbs boneless, skinless, chicken breasts, cut into long tender sized pieces
2 eggs
1 1/2 cups panko bread crumbs
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
pinch of cayenne pepper
2 Tablespoon olive oil

In a small saucepan whisk together the honey and red chili flakes.  Set aside for later

Preheat oven to 400 degrees.  Line a large baking sheet with foil or parchment paper and place a long wire cooling rack over the top of the pan.  

In a shallow bowl or pan whisk together eggs and set aside.  In another bowl add the panko, salt, pepper, garlic powder, cayenne, and olive oil.  Mix together until crumbs are coated evenly with olive oil.

Dip the chicken pieces in to the eggs and then dredge through the panko mixture.  Place on the baking tray with the wire rack.  Continue breading the chicken pieces and making sure that you leave a 2 inch space between pieces on the rack.  

Place in the oven and back for 15 minutes.  Flip the chicken pieces over and cook for an additional 10-15 minutes or until chicken is cooked through and reaches an internal temperature of 165 degrees.

Meanwhile heat up honey mixture over a low heat.  Plate the chicken over the Siam Salad if desired and drizzle with hot honey.  Serve additional honey in a small bowl for dipping.

Siam Salad

serves 4

Dressing

2 Tablespoons rice wine vinegar
1/4 cup olive oil
2 Tablespoons Thai sweet red chili sauce
2 Tablespoon soy sauce
1 Tablespoon fresh lime juice
1 Tablespoon honey
1 teaspoon sesame oil
1 teaspoon sriracha sauce
1 teaspoon ginger paste

Salad

1/2 head napa cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2 English cucumber, thinly sliced in half moons
1/4 cup fresh mint leaves, torn
1/2 cup cilantro, chopped
1/2 cup basil, torn
2 green onion, green and white parts sliced
8 oz of mandarin oranges, drained
1/4 cup roasted peanuts
1 avocado, pitted, peeled and cut in to chunks

In a small bowl or a mason jar add the dressing ingredients and whisk or shake until well combined.  

In a bowl toss together Napa cabbage, red cabbage, cucumber, mint, cilantro, basil, and green onions.  Add some of the dressing and toss to coat.  Transfer salad to a platter.  Top with mandarin oranges, and sprinkle on the peanuts and avocado.  Top salad with Oven Baked Hot Honey Chicken Tenders if desired.  (Serve with additional dressing on the side)

adapted from:  Everyday Entertaining cookbook