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Corn Flakes Chicken Tenders with Honey Mustard Sauce

Delightful chicken tenders coated in crispy corn flakes, served with a tangy honey mustard sauce. Perfect for family dinners or gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Honey Mustard Sauce
  • 160 g mayonnaise Provides creaminess and ties the sauce together.
  • 100 g mustard Adds a tangy, sharp flavor that complements the sweetness of honey.
  • 2 tbsp apple cider vinegar A zesty touch that heightens flavor complexity.
  • 140 g honey Sweetens the dip and balances the mustard.
  • Salt and pepper, to taste Enhancing seasoning is key to delicious flavor.
For the Chicken Tenders
  • 720 g chicken breast tenderloins The star of the dish, offering lean protein.
  • 1 tsp garlic powder Adding aromatic depth to the chicken.
  • 1 tsp paprika powder Provides a slight smokiness and vibrant color.
  • 1 tbsp freshly squeezed lemon juice Brightens and lifts the flavor profile.
  • 250 g corn flakes Crushed to create a crispy coating.
  • 1 tbsp olive oil Helps to achieve that golden crunch when baking.
  • 100 g all-purpose flour Essential for dredging and coating purposes.
  • 4 pieces eggs Serves as the adhesive to keep the corn flakes in place.

Method
 

Prepare the Sauce
  1. In a small bowl, combine mayonnaise, mustard, apple cider vinegar, and honey. Whisk until creamy and thoroughly incorporated. Season with salt and pepper to taste, then set aside.
Prep the Chicken
  1. In a large bowl, season the chicken with salt, garlic powder, paprika, pepper, and lemon juice. Toss to ensure that each piece is evenly coated with the flavorful mixture.
Preheat the Oven
  1. Preheat your oven to 210 °C (410 °F) or 230 °C (445 °F). Line a baking sheet with parchment, placing a wire rack on top to allow for even cooking.
Prepare the Coating
  1. In a large bowl, crush the corn flakes until they are finely textured and mix in the olive oil until everything is well coated.
Dredging Station
  1. Set up a dredging station: Place flour on one plate, whip the eggs on another, and fill a third plate with the crushed corn flakes.
Coat the Chicken
  1. Dredge each piece of chicken tender in flour, dip it into the egg, and finally coat it with corn flakes. Arrange them on the wire rack.
Bake the Tenders
  1. Bake the chicken tenders for 14-16 minutes until they are golden and cooked through, or air fry them at 180 °C (350 °F) for approximately 10 minutes for a healthier option.
Serve
  1. Serve hot alongside the honey mustard sauce and enjoy the crispy, flavorful goodness!

Notes

For extra tenderness and flavor, marinate the chicken in the seasoning mixture for at least 30 minutes before cooking. For an extra-crispy coating, dip the chicken back into the egg after the first corn flake coating and then back into the corn flakes. Serve with crispy homemade fries, garden salad, or seasoned rice.