Cornflake Crusted Chicken Tenders
Cornflake Crusted Chicken Tenders baked with a thick crispy cornflake coating and homemade honey mustard dipping sauce. The jagged cornflake crust stays crisp and golden all around.
Servings 4 to 6
Calories 375kcal
Equipment
- baking sheet with rack Gives the chicken enough space to crisp instead of steaming.
- parchment paper For easy cleanup.
- mixing bowls For the egg wash and dipping sauce.
- whisk For the egg wash and honey mustard.
- measuring cups and spoons Keeps the seasoning balanced.
- Meat Thermometer confirms the chicken reaches 165°F (74°C).
Ingredients
Chicken Tenders:
- 2 large eggs
- ⅛ cup (30 ml) milk
- 1 tsp (2 g) paprika
- 1 tsp (1 g) Italian seasoning
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) finely ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 lb (454 g) chicken tenders
- ¼ cup (30 g) all-purpose flour
- 3 cups cornflakes cereal crushed
- cooking spray
- 1 tbsp (4 g) chopped fresh parsley
Honey Mustard Dipping Sauce:
- ¼ cup (56 g) mayonnaise
- ⅛ to ¼ cup (30 - 60 ml) Dijon mustard
- ¼ cup (85 g) honey
- ½ tsp (2 ml) white wine vinegar or lemon juice
- ⅛ tsp (0.25 g) paprika
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top. The wire rack helps the hot air circulate underneath the chicken so the cornflake coating stays crisp around the entire outside instead of softening against the pan.
- In a medium bowl, whisk together the eggs and milk until fully combined.2 large eggs, ⅛ cup (30 ml) milk
- In another bowl or zip-top bag, combine the paprika, Italian seasoning, kosher salt, black pepper, garlic powder, and onion powder. Add the chicken tenders and toss until evenly coated in the seasoning mixture.1 tsp (2 g) paprika, 1 tsp (1 g) Italian seasoning, 1 tsp (5 g) kosher salt, 1 tsp (2 g) finely ground black pepper, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1 lb (454 g) chicken tenders
- Place the flour in a shallow dish. Add the crushed cornflakes to a separate shallow dish or baking pan. Leave some larger jagged cornflake pieces for extra crunch and texture across the coating.¼ cup (30 g) all-purpose flour, 3 cups cornflakes cereal
- Working one piece at a time, coat each chicken tender lightly in the flour, then dip into the egg mixture, allowing any excess to drip off. Press the chicken firmly into the crushed cornflakes so the crust fully covers the outside.
- Arrange the coated chicken tenders on the prepared wire rack, leaving space between each piece. Spray both sides lightly with cooking spray to help the coating brown evenly in the oven.cooking spray
- Bake for 15 to 20 minutes, or until the coating is golden and crisp and the chicken reaches an internal temperature of 165°F (74°C). Larger chicken tenders or chicken breast strips may need a few extra minutes.
- Sprinkle lightly with additional kosher salt immediately after baking, if desired.
- While the chicken bakes, prepare the honey mustard dipping sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, white wine vinegar, and paprika until smooth. Start with 30 ml Dijon mustard and add more to taste depending on how sharp you like the sauce.¼ cup (56 g) mayonnaise, ⅛ to ¼ cup (30 - 60 ml) Dijon mustard, ¼ cup (85 g) honey, ½ tsp (2 ml) white wine vinegar, ⅛ tsp (0.25 g) paprika
- Serve the Cornflake Crusted Chicken Tenders hot with the chilled honey mustard dipping sauce on the side. Sprinkle with parsley if you like.1 tbsp (4 g) chopped fresh parsley
Notes
- Do not crush the cornflakes too finely. Larger pieces create the rough, craggy texture that keeps the coating crisp.
- Spraying both sides with cooking spray helps the coating brown more evenly in the oven.
- Chicken breast cut into strips can be used instead of chicken tenders but may require additional cooking time.
- An air fryer can also be used. Cook at 400°F (200°C) until crisp and the chicken reaches 165°F (74°C).
Nutrition
Serving: 191g | Calories: 375kcal | Carbohydrates: 35g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 791mg | Potassium: 365mg | Fiber: 1g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 6mg