Pre-heat the oven to 400 degrees Fahrenheit and prep a large baking sheet lined with parchment paper and a wire rack (this helps both sides to crisp up nicely).
In a large bowl, add the chicken strips and 1 teaspoon of EACH: sea salt, black pepper, garlic powder, smoked paprika, onion powder, and dried parsley, along with BBQ sauce, tossing everything together until well coated. Let it sit for 5-10 minutes so that everything marinates.
In the bowl of the beaten egg, add the honey and whisk together until combined.
TO MAKE THE BREADED COATING:
In ziplock bag, add the crushed corn flakes, breadcrumbs, flour, and 1 teaspoon of salt, black pepper, garlic powder, smoked paprika, onion powder, and dried parsley and shake them together until combined and blended.
Now, dip each chicken strip (tender) into egg mixture (shaking off any excess) and then add it into the coating mixture within the ziplock bag, shaking everything together until strip is well coated. Then lay each chicken strip (tender) side by side onto the baking sheet (about an inch apart). Repeat until all chicken tenders are coated.
Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 30-25 minutes or until chicken has fully cooked through.
TO MAKE THE SAUCE:
In a large 12-inch skillet over medium-high heat, add the butter and let it melt. Next, add the brown sugar, rice vinegar, soy sauce, Gochujang paste, and chicken stock, stirring everything together until combined and the sauce thickens. Add in the baked chicken tenders and toss until fully coated. Remove from heat. Sprinkle with sesame seeds, if desired.
To serve, enjoy chicken tenders with your favorite condiment or dipping sauce. Tenders can also be served atop a salad, sandwich, taco, pizza, etc.
STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
CHICKEN: If you don’t have chicken breasts, you can always use chicken tenderloins which are already pre-cut into strips.
HONEY: You can always substitute honey with maple syrup or Agave.
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
GLUTEN-FREE OPTION: To ensure that these chicken tenders are GF-friendly, ensure that you use GF breadcrumbs as well as GF-friendly BBQ sauce, soy sauce, etc.