Add the hot honey ingredients to a pot and warm gently. Wait until some bubbles start appearing near the edges of the pot but don’t let it come to a boil.
Remove from heat and set aside for 5 minutes for the honey to infuse with chili flavour. Then strain through a fine sieve. Set aside.
In the meantime, preheat the oven and line a baking tray with non-stick parchment paper or lightly grease it. Set aside.
In a medium bowl, whisk together the egg, mustard, salt, olive oil and a little bit of hot honey.
Add chicken tenders to the egg mixture, stir through and let them sit for 5 minutes while preparing the crumb mixture.
In another bowl, combine ingredients for the bread crumb coating mixture.
Dredge the egg coated chicken in the breadcrumb Parmesan mixture. Press lightly to coat evenly.
Arrange crumbed tenders on the baking sheet or tray and lightly spray with cooking oil spray.
Bake the chicken tenders.
Remove from the oven and drizzle generously with the hot honey. You can’t over-drizzle these!