Hot Honey Chicken Tenders & Fries

• Chicken breast(700 g)
• Panko(120 g)
• All-Purpose Flour(60 g)
• Eggs(2)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Hot Honey(4 tbsp)
• Butter(30 g)
• Potato(800 g)
• Olive oil(2 tbsp)
• Cabbage(300 g)
• Greek yogurt(180 g)
• Lemon(1)
• Honey(1 tbsp)

Method

1. 1

   Heat the oven to 220°C. Cut {Potato} into thin fries. Toss with {Olive oil}, half the {Salt}, and a pinch of the {Black pepper}. Spread out on a large tray.

   ~5 min

2. 2

   Bake the fries for 25 minutes, turning halfway, until golden and crisp at the edges.

   ~25 min

3. 3

   Meanwhile, slice {Chicken breast} into tender-sized strips. Put {Flour} in one bowl. Beat {Eggs} in a second bowl. In a third bowl, mix {Panko Breadcrumbs}, {Paprika}, {Garlic powder}, the remaining {Salt}, and the remaining {Black pepper}. Coat the chicken in flour, then egg, then crumbs.

   ~8 min

4. 4

   Finely shred {Cabbage}. Stir together {Greek yogurt}, {Honey}, and the juice of half the {Lemon}. Toss with the cabbage and set aside. Cut the remaining half of the lemon into wedges.

   ~5 min

5. 5

   When the fries have 12 minutes left, add the crumbed chicken to a second lined tray and bake for 12 minutes, until cooked through and golden.

   ~12 min

6. 6

   Melt {Butter} with {Hot Honey} in a small pan or microwave until loose and glossy. Toss the hot chicken tenders in the sauce until evenly coated. Serve with the fries, slaw, and lemon wedges.

   ~6 min