Sprig Originals's kitchen / Crunchy Cornflake Chicken Tenders with Honey Mustard Dip
Crunchy Cornflake Chicken Tenders with Honey Mustard Dip
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Buttermilk-soaked chicken tenders rolled in buttery crushed cornflakes and baked until golden and shatteringly crisp — no deep-frying, no heat, no surprises. The three-ingredient honey mustard dip is sweet and mild, and kids can help crush the cornflakes in the bag. Dinner is on the table in about 35 minutes.
Ingredients
Chicken and Coating
- 1.5 lb chicken breast tenders
- 3/4 cup buttermilk
- 1 tsp fine salt
- 5 cups cornflakes
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 4 tbsp butter, melted
Honey Mustard Dip
- 1/2 cup mayonnaise
- 3 tbsp honey
- 1 tbsp yellow mustard
Instructions
- In a bowl, stir the chicken tenders together with the buttermilk and 1/2 teaspoon of the salt until coated. Let sit at room temperature for 15 minutes (or cover and refrigerate up to 8 hours).
- Meanwhile, heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Put the cornflakes in a large zip-top bag, seal it, and crush with your hands or a rolling pin until they look like coarse crumbs with a few bigger flakes. Tip into a wide dish and stir in the garlic powder, paprika, remaining 1/2 teaspoon salt, and the melted butter until the crumbs are evenly damp.
- Lift a tender from the buttermilk, letting the excess drip off, then press it firmly into the crumbs on both sides so it is fully coated. Set on the baking sheet and repeat, spacing the tenders at least 1 inch apart.
- Bake for 18 to 20 minutes, without turning, until the coating is deep golden and the thickest tender registers 165°F on an instant-read thermometer.
- While the chicken bakes, whisk the mayonnaise, honey, and yellow mustard in a small bowl until smooth. Let the tenders rest 3 minutes, then serve with the dip alongside.
Chef's tips
- No buttermilk? Stir 2 teaspoons of lemon juice into 3/4 cup of milk and let it sit for 5 minutes.
- Keep one hand for the wet chicken and one for the crumbs, or let a helper do the crumb-pressing — it keeps the coating from turning to paste.
- Leftovers reheat crisp in a 400°F oven for 6 to 8 minutes; the microwave will make them soft.
- For a full Southern plate, serve with buttered corn and a simple slaw.
Nutrition (per serving, estimated)
681calories
43gprotein
49gcarbs
36gfat
Estimates only — values vary with brands and portions.
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