Indulge in a healthier version of your favorite chicken tenders with our low-fat cornflake chicken tenders. These crispy and juicy tenders are coated in a crunchy cornflake crust, baked to perfection, and served with a tangy honey mustard sauce for a delightful dipping experience.
If you're looking for a baked chicken recipe that's both crispy and juicy, these cornflake chicken tenders are the perfect choice. With their golden brown crust and tender, flavorful interior, they're sure to be a hit with the whole family.
Along with the cornflake chicken tenders, this article also includes recipes for a homemade honey mustard sauce, a creamy avocado ranch dressing, and a refreshing cucumber tomato salad. The honey mustard sauce is the perfect complement to the chicken tenders, with its sweet and tangy flavor. The avocado ranch dressing is a healthier alternative to traditional ranch dressing, and the cucumber tomato salad is a light and refreshing side dish that's perfect for summer.
Whether you're looking for a healthier chicken dinner option or a delicious snack, these low-fat cornflake chicken tenders with honey mustard sauce are sure to satisfy your cravings.
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.
Nutrition Facts : ServingSize 1 tender with sauce, Calories 232 kcal, Carbohydrate 29 g, Protein 23 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 498 mg, Fiber 1 g, Sugar 7 g
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 3 to 5 servings
Number Of Ingredients 16
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.
CORNFLAKE-CRUSTED CHICKEN TENDERS
Provided by Lindsay Landis
Categories Chicken Bake Kid-Friendly Back to School Dinner Lunch Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
- 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
- 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
- 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.
Tips:
- Use low-fat chicken breasts or tenders to make this recipe healthier.
- For a crispy coating, use panko breadcrumbs instead of regular breadcrumbs.
- Be sure to coat the chicken evenly in the egg mixture and breadcrumbs.
- Bake the chicken tenders at a high temperature (400 degrees Fahrenheit) for a short amount of time to ensure that they are crispy on the outside and juicy on the inside.
- Serve the chicken tenders with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
Conclusion:
Low-fat cornflake chicken tenders are a delicious and healthy alternative to traditional fried chicken tenders. They are crispy on the outside and juicy on the inside, and they are perfect for dipping in your favorite sauce. This recipe is easy to follow and can be made in under 30 minutes, making it a great option for a quick and easy weeknight meal.
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