Description
Crispy and flavorful Cornflake Chicken Tenders coated in a crunchy cornflake crust and baked to perfection, served with a tangy honey mustard dipping sauce. This easy-to-make oven-baked recipe offers a delicious twist on traditional chicken tenders with a delightful combination of sweet and smoky flavors.
Ingredients
Scale
For the Chicken Tenders
- 3 cups Cornflakes
- 5 Chicken tenderloins
- 1 teaspoon Black pepper
- 1 teaspoon Sea salt
- 1 teaspoon Smoked paprika
- 1 tablespoon Chopped parsley
For the Honey Mustard Sauce & Coating
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C), preparing it to bake the chicken tenders to a crispy golden finish.
- Crush Cornflakes: Place the 3 cups of cornflakes in a sealed plastic bag and crush them evenly using a rolling pin until you have coarse crumbs, which will serve as the crunchy coating for the chicken.
- Prepare Honey Mustard Mixture: In a small bowl, whisk together the honey, Dijon mustard, mayonnaise, sour cream, black pepper, sea salt, and smoked paprika until smooth. Set aside ¼ cup of this mixture separately to use as a dipping sauce.
- Combine Cornflakes and Parsley: Add the chopped parsley into the bowl with the crushed cornflakes and stir well to evenly distribute the herbs.
- Coat Chicken Tenders: Dip each chicken tenderloin first into the honey mustard sauce, ensuring it is fully coated, then roll it into the cornflake and parsley mixture, pressing lightly so the coating sticks. Place each coated tender in an oven-safe dish, spaced evenly.
- Bake Chicken: Bake the chicken tenders uncovered in the preheated oven for 15 to 20 minutes or until the internal temperature reaches 165 degrees F (74 degrees C) and the coating is golden and crisp.
- Serve: Remove from the oven and serve the chicken tenders hot with the reserved ¼ cup of honey mustard dipping sauce on the side. Enjoy your crispy, flavorful meal!
Notes
- Make sure not to overload the chicken with the coating to ensure it crisps properly.
- Use a meat thermometer to check that chicken tenders reach a safe internal temperature of 165°F.
- For extra crispiness, you may spray a little cooking oil on the coated chicken before baking.
- Leftovers can be refrigerated up to 3 days and reheated in the oven to retain crispiness.
- You can substitute Greek yogurt for sour cream for a lighter sauce option.
