Cornflake Chicken Tenders with Honey Mustard
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These cornflake chicken tenders are my newest finger food obsession.
We serve them with an irresistible honey mustard sauce, some type of green like roasted broccoli or salad and fries or mac and cheese. It’s like an adult version of a kids meal and I’m all about it!
These baked chicken tenders can also be served as an appetizer too. Set out a couple different dipping sauces and everyone will be happy!
This cornflake chicken has zero frying involved, uses a standard breading procedure with cornflake crumbs and the chicken fingers get baked until golden brown on a baking sheet. It couldn’t be easier.
Some other chicken recipes I’m loving right now are my Creamy Chicken Marsala Pasta, Pumpkin Curry with Chicken, Pesto Gnocchi with Chicken, and Sheet Pan Chicken & Veggies.
Ingredient Notes
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Chicken: You’ll need boneless, skinless chicken tenders or you can cut a boneless chicken breast lengthwise into pieces about ½ inch thick to make your own chicken tenders.
- Flour: We use all-purpose flour in our breading procedure but feel free to use your favorite gluten free flour, cassava flour, rice flour or cornstarch if needed.
- Cornflakes: Crushed cornflakes are used to coat the chicken strips. Corn itself contains no gluten but some cornflake cereals may contain gluten so be sure to read the label if needed.
- Eggs: eggs are needed for the breading procedure. You will make an egg wash by whisking the 2 eggs together with a little water.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
These are a quick, nutritious, 30-ish minute meal that I know the whole family will love! Here’s how you make it:
- Preheat the oven to 450°F
- Line a baking sheet with foil and place a rack on top of the baking sheet. Spray with non-stick spray.
- Crush the cornflakes in a large baggie, or use a food processor to process until crumbly.
- Set up the dredging station: you’ll need 3 shallow dishes. Combine the flour and seasonings in the first dish, eggs and water in the second, and cornflakes in the third.
- Place the chicken tender in the flour first, flipping from side to side to coat. Then place in the egg wash, then place in the cornflakes. Gently press cornflakes onto chicken to adhere.
- Transfer chicken to prepared baking sheet and repeat with remaining chicken.
- Bake and serve immediately with honey mustard dipping sauce or your sauce of choice.
Tips and Variations
- Pat the chicken tenders dry with a paper towel. If there is too much moisture it can make the flour soggy!
- When dredging the chicken, use tongs instead of your hands for a cleaner process.
- Serve with different sauces like ranch, bleu cheese, bbq sauce or your favorite buffalo sauce.
- Use Panko breadcrumbs if you don’t have any cornflakes!
- Serve as an appetizer or turn it into a meal with your favorite sides.
- Add different seasonings to the flour if you prefer. I’m using salt, Italian seasoning and chili powder but you can also use onion powder, garlic powder, smoked paprika, etc.
- Remove the white tendon attached to the chicken tenderloin if you’d like. Sometimes it’s chewy and unpleasant but if it doesn’t bother you, skip this step!
How to remove the tendon
Simply use a paring knife or hold the tendon with one hand and use the tines of a fork in between the tendon and chicken and pull on the tendon until it’s removed.
FAQ
What internal temperature should be chicken be cooked at?
Chicken is considered safe to eat at an internal temperature of 165°F
Yes! As you can see in this recipe, corn flakes make for the perfect breading material. Some stores actually sell the corn flake crumbs, but crushing them on your own is very simple! Crush them either in a food processor or in a baggie.
What do you serve with chicken tenders?
Here are a few ideas: potatoes or french fries, a big salad, mac and cheese, roasted or steamed veggies, corn on the cob.
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Cornflake Chicken Tenders with Honey Mustard Dipping Sauce
Ingredients
- 2 lbs. chicken tenders (~ 12 chicken strips)
- 2/3 cup All-Purpose Flour
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/4 tsp. chili powder
- 2 large eggs, whisked
- 2 Tbsp. water
- 3 cups cornflakes, crushed
- non-stick baking spray
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon Mustard
- 1/4 cup Mayonnaise
- 1 Tbsp. distilled white vinegar
- 1/4 tsp. salt
- 1 pinch cayenne
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 450°F
- Line a baking sheet with foil and place a rack on top of the baking sheet. Spray with non-stick spray. Set aside.non-stick baking spray
- Crush the cornflakes in a large baggie, or use a food processor to process until crumbly.3 cups cornflakes, crushed
- Set up the dredging station: you’ll need 3 shallow dishes. Combine the flour and seasonings in the first dish, whisk the eggs and water together in the second, and cornflakes in the third.2/3 cup All-Purpose Flour, 1 tsp. kosher salt, 1 tsp. Italian seasoning, 1/4 tsp. chili powder, 2 large eggs, whisked, 2 Tbsp. water
- Place the chicken tender in the flour first, flipping from side to side to coat. Then place in the egg wash, then place in the cornflakes. Be sure to coat both sides and gently press cornflakes onto chicken to adhere.2 lbs. chicken tenders (~ 12 chicken strips)
- Transfer chicken to prepared baking sheet and repeat with remaining chicken.
- Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F.
- Make the dipping sauce while the chicken bakes: whisk together all ingredients in a medium sized bowl until smooth.1/4 cup honey, 1/4 cup Dijon Mustard, 1/4 cup Mayonnaise, 1 Tbsp. distilled white vinegar, 1/4 tsp. salt, 1 pinch cayenne
- Serve chicken with the sauce and enjoy!
Video
Notes
- Serve as an appetizer or turn it into a meal with your favorite sides.
- Add different seasonings to the flour if you prefer: add onion powder, garlic powder, smoked paprika, etc.
- Remove the white tendon attached to the chicken tenderloin if you’d like. Sometimes it’s chewy and unpleasant but if it doesn’t bother you, skip this step!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I love these chicken Tenders and the mustard dipping sauce is absolutely delicious! 😋 I interchanged the cornflakes (out of) for panko breadcrumbs which was equally delicious! Now apart of my regular monthly recipes 😊 Kudos to Tawnie Graham!!! 🎉 🎊 🌷
These chicken tenders look so crispy and delicious! A perfect dinner recipe.
Chicken tenders with honey mustard is such a great combination! I love your recipe <3
This chicken was juicy and tender with a delicious coating. It’s the perfect meal for the whole family!
i love any honey mustard and this was delicious!!!! so good!
I haven’t thought of using cornflakes as a breading in years. Thanks for the reminder and the yummy recipe!
I’m always looking for easy weeknight meals and these chicken tenders sound perfect! Something familiar the family will love but still different enough to break up the usual routine 🙂