Crispy baked family favorite
These Cornflake Chicken Tenders with Honey Mustard are crispy, golden, and perfect for an easy weeknight dinner or fun appetizer night. The crunchy cornflake coating bakes beautifully in the oven, so there is no frying mess, while the creamy honey mustard dip adds that sweet, tangy finish everyone loves.
- Prep: 15 mins
- Cook: 20 mins
- Total: 35 mins
- Servings: 12 tenders
Ingredients
- 2 lbs chicken tenders
- 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
- 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
Kitchen Tools
- Baking sheet
- Wire rack
- 3 shallow bowls
- Whisk
- Tongs
- Meat thermometer
Step-by-Step Instructions
- Prep: Preheat oven to 425°F. Line a baking sheet with foil, place a rack on top, and spray with non-stick spray
- Crush: Crush cornflakes in a bag or food processor until crumbly but not powdery.
- Dredge: Mix flour, salt, Italian seasoning, chili powder, and paprika in one bowl. Whisk eggs with water in another bowl. Add crushed cornflakes to a third bowl.
- Coat: Dip each chicken tender into flour, then egg wash, then cornflakes. Press gently so the coating sticks well
- Bake: Arrange tenders on the rack and bake for 15–20 minutes, until golden and the chicken reaches 165°F.
- Sauce: Whisk honey, Dijon mustard, mayonnaise, vinegar, salt, and cayenne until smooth. Serve warm tenders with sauce
Pro Tips
- Storage: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Use the oven or air fryer to bring back crispiness.
- Subs: Use gluten-free flour and gluten-free cornflakes if needed.
- Serving: Pair with fries, roasted broccoli, salad, or mac and cheese.
Main Body
These baked cornflake chicken tenders are the kind of recipe that feels playful, comforting, and practical all at once. The outside turns crisp and golden, while the inside stays juicy and tender. They are perfect for busy families, game-day snacks, or a simple dinner that feels a little more exciting than plain baked chicken.
The secret is the three-step coating method. Flour helps the egg stick, the egg wash acts like glue, and the crushed cornflakes create that crunchy shell. Try not to crush the cornflakes too finely; a few larger flakes give the tenders better texture and a more appetizing golden finish.
Chicken tenders cook quickly, which makes this recipe especially useful on weeknights. Patting the chicken dry before coating helps prevent sogginess and keeps the breading attached. A wire rack also helps hot air move around the chicken, so the bottoms stay crisp instead of steaming on the pan.
The honey mustard sauce balances everything beautifully. Honey adds sweetness, Dijon brings tang, mayonnaise makes it creamy, and a pinch of cayenne gives gentle warmth. It is simple, but it makes the tenders feel restaurant-worthy without extra effort.
For an easy dinner flow, crush the cornflakes first, set up the bowls, then coat all the chicken before baking. While the tenders cook, mix the sauce and prepare a quick side. This keeps the recipe smooth, tidy, and stress-free.
Variation Recipes
- Spicy Cornflake Tenders: Add smoked paprika, garlic powder, and extra cayenne to the flour for a bold flavor boost.
- Air Fryer Chicken Tenders: Cook in a single layer at 400°F until crisp and fully cooked, flipping halfway through.
- BBQ Ranch Tenders: Serve with barbecue sauce and ranch instead of honey mustard for a kid-friendly twist.
Conclusion
These Cornflake Chicken Tenders with Honey Mustard are crispy, easy, and full of family-friendly flavor. Save this recipe for a busy night when you want something golden, crunchy, and homemade without frying.
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 tender with sauce | 207 | 19g | 18g | 7g | 1g | 6g |
Disclaimer: Estimates vary by ingredients and tools.