Preheat oven according to your chicken strip package instructions. Line baking sheet pan with parchment for easier cleanup. Place an oven-safe cooling rack onto a large rimmed baking sheet pan (not required but helps cook the chicken more evenly without sticking or becoming soggy). Place chicken tenders on cooling rack. Bake for half of the required time according to the baking instructions on package.

While chicken is baking, prepare sauce. In a small sauce pan, whisk together honey, brown sugar, Dijon, Whiskey, soy sauce, hot sauce, and Worcestershire sauce. Heat over medium-low heat until it comes to a gentile boil. Remove from heat and add cubed butter, one cube at a time whisking until melted and combined. Season with salt and pepper, and cayenne for added kick (optional).

Once chicken has baked for half of the instructed time, remove from oven and brush tenders with sauce, turn each chicken tender to the opposite side, and brush with more sauce. Return to oven for another 10-12 minutes or until crispy and golden.

Baste with additional sauce if desired, or serve sauce along side for dipping. Sprinkle with toasted chopped pecans for added nutty flavor and crunch. Garnish with chopped scallions.