Crispy Corn Flake Chicken Tenders with Honey Mustard Sauce

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.

Author: Natalie

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

Cooking spray

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.

2018-03-14T20:40:50+00:00 October 4th, 2017|Recipes|0 Comments

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