Description
These Cornflake Chicken Tenders are a crispy and flavorful twist on classic chicken tenders, baked to golden perfection with a crunchy cornflake coating and served with a tangy honey mustard dipping sauce. Perfect for a family dinner or a party appetizer, they combine simple pantry ingredients to create a deliciously satisfying meal.
Ingredients
Scale
Chicken and Coating
- 3 cups Cornflakes
- 5 Chicken tenderloins
- 1 tablespoon Chopped parsley
Honey Mustard Sauce
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 1 teaspoon Black pepper
- 1 teaspoon Sea salt
- 1 teaspoon Smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the chicken tenders.
- Crush Cornflakes: Place the cornflakes into a sealed plastic bag and crush them using a rolling pin until they become coarse crumbs for coating.
- Prepare Honey Mustard Mixture: In a small bowl, combine honey, Dijon mustard, mayonnaise, sour cream, black pepper, sea salt, and smoked paprika. Whisk the ingredients together until smooth. Reserve ¼ cup of this mixture to serve later as a dipping sauce.
- Mix Parsley with Coating: Add the chopped parsley to a bowl containing the crushed cornflakes and stir well to evenly distribute the herbs in the coating mixture.
- Coat Chicken: Dip each chicken tenderloin first into the honey mustard sauce, then thoroughly coat it with the parsley mixed cornflake crumbs. Place the coated chicken tenders evenly in an oven-safe dish.
- Bake: Bake the chicken tenders uncovered in the preheated oven for 15 to 20 minutes or until the internal temperature reaches 165 degrees F and the coating is crispy and golden.
- Serve: Remove from oven and serve immediately with the reserved honey mustard dipping sauce. Enjoy your crunchy, flavorful treat!
Notes
- You can substitute cornflakes for crushed panko or breadcrumbs if desired for a different texture.
- Make sure to not overcrowd the baking dish to allow even crisping of the coating.
- Use a meat thermometer to ensure chicken is cooked through for food safety.
- Leftover honey mustard sauce can be stored in the refrigerator for up to 3 days.
- This recipe can be doubled easily for larger groups.
