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Spicy Scotch Bonnet Chicken Tenders

spicy chicken tenders


Chicken Tenders:

  • 2 lbs. chicken tenderloins, strips 
  • 1 tsps salt
  • 1 tsps pepper
  • 1 tsps garlic powder
  • 1 tsps onion powder
  • 1 tsps smoked paprika
  • 1 tsps dried basil
  • 1 tsps dried parsley
  • 1 tsps dried oregano
  • ¼ cup Scotch Bonnet Hopp sauce 
  • 2 large eggs, beaten
  • ¼ cup milk, unsweetened 
  • ½ cup all-purpose flour
  • 2 cups cornflakes, crushed
  • 1 cup Panko breadcrumbs


  • 1 cup Scotch Bonnet Hopp Sauce
  • 3 Tbsps unsalted butter
  • 1/4 cup milk
  • 2 Tbsps honey


Preheat the air fryer to 400 degrees Fahrenheit


    • In a large bowl, add the crushed corn flakes, breadcrumbs, 1 teaspoon of all seasonings, and stir until combined.
    • In a separate bowl add the eggs and milk, mix until combined. 
    • In a another bowl, add the flour.
    • Now, dip one chicken tender into the flour followed by the egg mixture  and then add it into the breadcrumb coating mixture-----tossing it around until strip is well coated. Then lay the chicken tenders side by side onto the baking sheet. Repeat until all chicken tenders are coated.
    • Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 15-20 minutes or until chicken has fully cooked through.


  • Warm a skillet to medium-high heat, add the butter and let it melt. Then add Scotch Bonnet Hopp Sauce and honey, stirring until combined. Bring to a slight boil and reduce heat to a simmer. Pour sauce over baked chicken tenders (or toss them in the sauce until fully coated).



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