Description
Crispy Cornflake Crusted Chicken Tenders baked to golden perfection and served with a tangy honey mustard dipping sauce. This easy-to-make recipe uses a crunchy cornflake coating seasoned with a blend of spices for a flavorful crust that stays crisp. Perfect for a quick family dinner or party appetizer.
Ingredients
For the Chicken Tenders
- 2 large eggs
- ⅛ cup (30 ml) milk
- 1 tsp (2 g) paprika
- 1 tsp (1 g) Italian seasoning
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) finely ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 lb (454 g) chicken tenders
- ¼ cup (30 g) all-purpose flour
- 3 cups cornflakes cereal (crushed)
- cooking spray
For the Honey Mustard Dipping Sauce
- ¼ cup (56 g) mayonnaise
- ⅛ to ¼ cup (30 – 60 ml) Dijon mustard
- ¼ cup (85 g) honey
- ½ tsp (2 ml) white wine vinegar (or lemon juice)
- ⅛ tsp (0.25 g) paprika
- 1 tbsp (4 g) chopped fresh parsley (optional for serving)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top to allow air to circulate around the chicken for a crisp crust.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs and milk until fully combined to create the egg wash for coating.
- Season Chicken: In another bowl or zip-top bag, combine paprika, Italian seasoning, kosher salt, black pepper, garlic powder, and onion powder. Add the chicken tenders and toss until each piece is evenly coated with the seasoning mix.
- Set Up Coating Stations: Place the flour in a shallow dish. Spread the crushed cornflakes in a separate shallow dish, leaving some larger jagged pieces intact for extra crunch.
- Coat Chicken: One at a time, lightly coat each seasoned chicken tender in the flour, then dip into the egg mixture, letting excess drip off. Press firmly into the crushed cornflakes so the chicken is fully coated with the crunchy crust.
- Arrange and Spray: Arrange the coated tenders on the prepared wire rack with space between each piece. Lightly spray both sides with cooking spray to promote even browning during baking.
- Bake: Bake in the preheated oven for 15 to 20 minutes until the crust is golden and crisp and the chicken reaches an internal temperature of 165°F (74°C). Thicker tenders may need a few extra minutes.
- Season After Baking: If desired, sprinkle the baked chicken tenders lightly with additional kosher salt immediately after removing them from the oven.
- Prepare Dipping Sauce: While chicken bakes, whisk together mayonnaise, Dijon mustard, honey, white wine vinegar, and paprika in a small bowl until smooth. Start with 30 ml Dijon mustard and add more to taste for desired sharpness.
- Serve: Serve the crispy Cornflake Crusted Chicken Tenders hot alongside the chilled honey mustard dipping sauce. Garnish with chopped fresh parsley if preferred.
Notes
- For extra crunch, leave some larger cornflake pieces when crushing.
- Use a wire rack during baking to keep the crust crispy on all sides.
- Adjust Dijon mustard quantity in the sauce to make it milder or sharper according to taste.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover chicken tenders can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
