I made these last night, and they were really good. Baked in the oven, the chicken tenders were lower in fat than fried, but were very crispy and tasty.
I found the recipe on the web, and altered it slightly.
Yield: 4-6 servings
1lb. boneless skinless chicken breasts, cut into strips
½ c. buttermilk
¾ tsp. paprika, divided
½ tsp. kosher sea salt, divided
½ tsp. ground black pepper, divided
¼ tsp. parsley flakes
4½ c. cornflakes
½ tsp. granulated sugar
½ tsp. garlic powder
¼ tsp. onion powder
Homemade honey mustard:
¼ c. honey (I used less as I did not want it to be too sweet)
¼ c. mayonnaise
3 tbsp. dijon mustard
1 tsp. white distilled vinegar
¼ tsp. cayenne pepper (I used more as I wanted a bit more of a kick)
Pinch ground black pepper
Place the chicken strips into a large ziploc bag. Pour the buttermilk over top, then season with ¼ teaspoon paprika, ¼ teaspoon kosher sea salt, touch of garlic and onion powder, ¼ teaspoon ground black pepper, and the parsley. Zip or cover and place in the refrigerator to marinate for 25 minutes or up to a few hours, then remove it and let it sit at room temperature while preparing the breading.
Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
For the breading, pulse the cornflakes into panko-like (slightly larger) crumbs, which make for crunchy chicken tenders.
Pour the crumbs into a shallow dish and season with the remaining paprika, salt, pepper, garlic powder, and onion powder. Place one strip at a time into the breading, press to fully coat. Set the strips on the prepared baking sheet and spray lightly with cooking spray.
Place in the oven and bake for 15-20 minutes or until they reach an internal temperature of 160 degrees.
The homemade mustard sauce was a nice complement to the chicken tenders.