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Corn Flakes Chicken Tenders with Honey Mustard Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 54 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

Crispy and flavorful Corn Flakes Chicken Tenders baked to perfection and served with a tangy honey mustard dipping sauce. This easy-to-make recipe combines crunchy corn flakes coating with tender, juicy chicken breast tenderloins, perfect for a family-friendly meal or appetizer.

Ingredients

Units Scale

Honey Mustard Sauce

  • 160 g (2/3 cup) mayonnaise
  • 100 g (1/2 cup) mustard
  • 2 tbsp apple cider vinegar
  • 140 g (3/8 cup) honey
  • Salt and pepper, to taste

Chicken Tenders

  • 720 g (1.6 pounds) chicken breast tenderloins
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tbsp freshly squeezed lemon juice
  • Salt and pepper, to taste

Coating

  • 250 g (1/2 pound) corn flakes
  • 1 tbsp olive oil
  • 100 g (3/4 cup) all-purpose flour
  • 4 eggs

Instructions

  1. Prepare Honey Mustard Sauce: In a small bowl, mix together mayonnaise, mustard, apple cider vinegar, and honey. Season the sauce with salt and pepper to taste. Set the sauce aside for serving.
  2. Season Chicken: Place chicken breast tenderloins in a large bowl. Season with salt, garlic powder, paprika powder, pepper, and freshly squeezed lemon juice. Toss with tongs to evenly coat the chicken. Set aside while preparing the coating.
  3. Preheat Oven and Prepare Rack: Position an oven rack one level above the middle. Preheat a fan-assisted oven to 210 °C (410 °F) or a conventional oven to 230 °C (445 °F). Line a baking sheet with parchment paper and place a wire rack on top. Alternatively, an air fryer can be used instead of the oven.
  4. Prepare Coating: Crush corn flakes by hand in a large bowl, leaving some larger pieces for extra crunch. Stir in olive oil. Spread flour on a separate plate. Whisk eggs in a third plate.
  5. Coat Chicken: Dredge each chicken tenderloin in the flour, dip into the whisked eggs, and then coat with the crushed corn flakes, shaking off any excess. Place coated chicken tenders on the prepared wire rack on the baking sheet. Repeat until all pieces are coated.
  6. Bake or Air Fry Chicken: For oven baking, place the baking sheet in the preheated oven and bake for 14 to 16 minutes, or until chicken is golden and cooked through. For air frying, cook at 180 °C (350 °F) for about 10 minutes until the chicken reaches an internal temperature of 64 °C (148 °F) and is crispy outside.
  7. Serve: Serve the hot, crispy corn flakes chicken tenders with the prepared honey mustard sauce and your preferred side dish.

Notes

  • You can substitute chicken breast tenderloins with chicken strips or thighs if preferred.
  • Adjust seasoning according to your taste, adding more or less paprika or garlic powder.
  • For extra crunch, do not over-crush the corn flakes; leaving some larger pieces enhances texture.
  • If air frying, flip the chicken tenders halfway for even crispiness.
  • Serve immediately to enjoy the coating’s crisp texture at its best.

Find it online: https://yumrecipesfood.com/corn-flakes-chicken-tenders-with-honey-mustard-sauce-recipe/