Description

Crunchy, golden, and incredibly flavorful, these Corn Flakes Chicken Tenders are perfect for family dinners, parties, or quick lunches. Coated in crispy cornflakes and paired with a sweet and tangy honey mustard sauce, they’re a healthier alternative to fried chicken tenders without sacrificing taste. Ideal for air fryer or oven cooking!

Ingredients

For the Sauce:

160 g (2/3 cup) mayonnaise
100 g (1/2 cup) mustard
2 tbsp apple cider vinegar
140 g (3/8 cup) honey

For the Chicken Tenders:

720 g (1.6 pounds) chicken breast tenderloins
1 tsp garlic powder
1 tsp paprika powder
1 tbsp freshly squeezed lemon juice
250 g (1/2 pound) corn flakes
1 tbsp olive oil
100 g (3/4 cup) all-purpose flour
4 eggs

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce:
In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, and honey until smooth. Refrigerate until ready to serve.
Prep the Chicken:
In a large bowl, toss chicken tenderloins with garlic powder, paprika, and lemon juice. Let marinate for 10–15 minutes.
Crush the Corn Flakes:
Place corn flakes in a ziplock bag and crush them into coarse crumbs. Mix with olive oil for extra crispness.
Set Up Dredging Station:
Place flour on one plate, beaten eggs in a bowl, and crushed cornflakes on another plate.
Coat the Chicken:
Dredge each tenderloin in flour, then dip into the eggs, and finally coat thoroughly with cornflakes.
Bake or Air Fry:
- Oven: Preheat to 200°C (400°F). Arrange tenders on a baking sheet lined with parchment. Bake for 20–25 minutes, flipping halfway.
- Air Fryer: Preheat to 200°C (400°F). Cook in batches for 10–12 minutes, turning once, until golden and crispy.
Serve:
Plate the chicken tenders and serve hot with the honey mustard sauce.

Notes

You can prep the sauce ahead for up to 3 days.
For extra flavor, add a dash of cayenne pepper or hot sauce to the marinade.
Pairs well with coleslaw, fries, or a simple salad.