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Hot Honey "Fried" Chicken Tenders
with lemony green beans

Active: 45 Total: 45

Hot honey is hot right now, and we can see why! Its spicy sweetness takes so many foods to the next level, but it's most at home on crispy, oven-fried chicken tenders. Hot honey will last a long time, so whip up a batch tonight and make this takeout favorite whenever the mood strikes.
Smarts: This meal calls for both finely ground almond flour and more coarsely ground almond meal for coating the chicken. Feel free to just use one or the other if you prefer.



Chicken Spice Mix:
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp (not garlic salt)
  • Paprika, smoked - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Black pepper - 1/4 tsp
Hot Honey:
  • Honey - 1/2 cup
  • Red pepper flakes - 1 Tbsp , use more or less, depending on your spice preference
  • Vinegar, apple cider - 2 tsp
  • Hot sauce - 1/2 tsp , use more or less, depending on your spice preference
Hot Honey "Fried" Chicken Tenders:
  • Chicken breast tenders, boneless and skinless - 1 lb (sub boneless, skinless chicken breasts, sliced)
  • Almond flour - 1/4 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Eggs - 1
  • Water - 1 tsp
  • Almond meal - 1 cup
  • Foil - for roasting
  • Butter - 3 Tbsp
Lemony Green Beans:
  • Green beans, fresh or frozen - 1 lb
  • Butter (opt) - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Make chicken spice mix - Combine salt, garlic powder, paprika, oregano, and black pepper. (Can be done up to 5 days ahead)

  2. Make hot honey - Place honey in a small bowl and microwave until just warm - ~20 seconds. Whisk together honey, red pepper flakes, apple cider vinegar, and hot sauce. Store at room temperature in an airtight container until ready to use. (Can be done up to 5 days ahead)

  3. Green beans - If using fresh beans, trim the ends. (Can be done up to 5 days ahead)

  4. Chicken - Season chicken with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)

  5. Prep breading stations - Set out three shallow dishes large enough to hold chicken tenders. Combine almond flour with salt and pepper (portions for chicken) in the first dish. Whisk together the eggs and water in the second dish. Combine almond meal and chicken spice mix in the third dish.

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  1. Heat oven to 400F / 204C and line a sheet pan with foil. Place butter (portion for chicken) on top of foil and transfer to heated oven. Leave sheet pan in the oven until the butter is melted, ~3 minutes.

  2. Carefully remove pan from oven and swirl butter around the pan.

  3. Dredge chicken pieces in almond flour, then egg, then toss to coat with almond meal / spice mixture. 

  4. Place chicken on the sheet pan with butter. Bake until chicken is golden brown on the bottom, 10 to 12 minutes. Flip chicken and continue baking until chicken is cooked through, ~5 minutes more.

  5. While chicken bakes, place green beans in a saute pan with enough salted water to barely cover them. Place over medium-high heat and bring to a boil. Reduce heat and simmer the beans until crisp-tender, ~6-7 minutes. Drain well and toss with butter (portion for beans, if using) and lemon juice.

  6. If you'd like, warm the hot honey briefly in the microwave - ~15-20 seconds.

  7. Divide chicken among serving plates and drizzle with hot honey. Serve with green beans on the side, plus extra hot honey for dipping. Enjoy!



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