INGREDIENTS

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

Sauce:

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

DIRECTIONS: 

Preheat the air fryer to 400 degrees Fahrenheit

Breading:

• 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.

Sauce:

• 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).

Enjoy!