Low Fat Cornflake Chicken Tenders With Honey Mustard Sauce Recipes

CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• 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 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, whisk the eggs and water together 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. Be sure to coat both sides and gently press cornflakes onto chicken to adhere.
• 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.
• Serve chicken with the sauce and enjoy!

AIR FRIED CORNFLAKE CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD

Steps:

• If using chicken breasts, slice them into 8 thinner pieces to form chicken-tender shaped pieces. If using tenderloins, remove the tendon from the middle.
• Add the buttermilk to a bowl and submerge the chicken pieces.
• Cover the bowl and keep in the fridge for a minimum of 4 hours to marinate, or up to 24 hours.
• If using an air fryer, preheat at 385F. If using the oven, preheat at 450F.
• When ready to cook, combine the cornflake crumbs with the garlic powder, onion powder, salt, and ground mustard.
• When ready to cook, remove the chicken from the buttermilk and scrape off any excess, leaving each tender wet enough for the breading to stick.
• Dredge each piece of chicken in the cornflake mixture.
• Air Fryer Method: Spray the basket of the air fryer with cooking spray and add the breaded chicken pieces. Spray the tops with more cooking spray. Air fry at 385 for 15 minutes. Halfway through, flip the tenders and spray the other side. (Work in two batches to not overcrowd the tenders).
• Convection Bake Method: Place a wire rack on top of a baking sheet. Spray the rack with cooking spray, and lay the breaded tenders on top. Spray the tops with cooking spray. Bake at 450 for 15 minutes; after 7 minutes, flip the pieces and spray the other side.
• Whisk together the yogurt, Dijon and honey.

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

LOW-FAT CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 450 degrees F.
• In a shallow dish combine egg, honey, and yellow mustard.
• In separate bowl stir together crushed cornflake crumbs and pepper.
• Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
• Arrange chicken strips on ungreased baking sheet.
• Bake about 12 minutes until outside are golden and chicken is no longer pink.
• For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.