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Cornflake chicken tenders on a tray with fries with one tender broken in half to show inside of chicken and one tender being dunked into the honey mustard dipping sauce.
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Cornflake Chicken Tenders with Honey Mustard Dipping Sauce

These baked Cornflake Chicken Tenders are perfectly crispy, beautifully golden, and downright addictive. They're easy to make and a total weeknight game-changer.
Course Main Course
Cuisine American
Keyword cornflake chicken tenders
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 tenders
Calories 207kcal
Author Tawnie Graham of Kroll's Korner

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
  • 1/2 tsp. paprika
  • 2 large eggs whisked
  • 2 Tbsp. water
  • 3 cups cornflakes crushed

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
US Customary - Metric

Instructions

  • Prep: 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.
  • Crush cornflakes: Crush the cornflakes in a large baggie, or use a food processor to process until crumbly.
    3 cups cornflakes
    Cornflakes crushed in a large ziplock bag.
  • Set up the dredging station: Grab 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, 2 Tbsp. water, 1/2 tsp. paprika
    Side-by-side of mixing the flour mixture together and setting up dredging stations in 3 shallow bowls.
  • Bread: Place a 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
    Three images side by side showing how to dredge the chicken tenders, first in the flour, then the egg, and lastly the cornflakes.
  • Coat all chicken: Transfer chicken to prepared baking sheet and repeat with remaining chicken.
    Twelve chicken tenders breaded and placed on prepared baking sheet.
  • Bake: Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F. Start Timer
    Chicken tenders baked for 12-15 minutes in the oven.
  • Make honey mustard: While the chicken cooks, whisk together all ingredients for the dipping sauce 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
    Side-by-side image of mixing the ingredients for the honey mustard dipping sauce in a small bowl.
  • Enjoy: Serve chicken with the sauce and enjoy!
    Side-by-side image of the cooked chicken tenders on a tray served with fries and one of the tenders being dunked into the honey mustard sauce.

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!
  • This recipe was updated in February 2026 to add 1/2 tsp. of paprika to the breading mixture and with new photos.

Nutrition

Serving: 1tender with sauce | Calories: 207kcal | Carbohydrates: 18g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 401mg | Potassium: 318mg | Fiber: 1g | Sugar: 6g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg