Spicy Chicken Tenders

(Courtesy of Giada De Laurentiis)

Ingredients:
Cooking spray
HONEY MUSTARD:
1/3 c. honey
1/3 c. Dijon or whole-grain mustard
BREADING:
1 c. all-purpose flour
1 Tbsp. kosher salt, plus extra for seasoning
3 large eggs, at room temperature, beaten
3 Tbsp. hot sauce (Tabasco)
1 c. cornmeal
2 Tbsp. chili powder
1 tsp. cayenne pepper
1 1/2 lbs. chicken tenders, halved lengthwise
Olive oil, for drizzling
Kosher salt

Directions:
Put oven rack in the center of the oven.  Preheat oven to 425 degrees.  Spray a heavy baking sheet liberally with vegetable oil cooking spray.  Set aside.

Honey mustard: in a small serving bowl, mix together the honey and mustard until smooth.  Set aside.

Breading: in a medium bowl, mix together the flour and 1 Tbsp. salt.  In a second medium bowl, whisk together the eggs and hot sauce.  In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper.  Dredge the chicken in the flour and then in the egg mixture.  Allow any excess mixture to drip off and coat the chicken in the cornmeal mixture.  Arrange the breaded chicken in a single layer on the prepared baking sheet.  Drizzle with olive oil and season with salt, to taste.  Bake until golden and cooked through, about 15-17 minutes.

Arrange the chicken on a platter and serve with honey-mustard alongside.