Crispy Cornflake Chicken Tenders

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Parsley flakes

• Breakfast Foods

  • 4 1/2 cup Cornflakes

• Condiments

  • 3 tbsp Dijon mustard
  • 1/4 cup Honey
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 Pinch Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Granulated sugar
  • 1/2 tsp Kosher sea salt
  • 3/4 tsp Paprika

• Oils & Vinegars

  • 1 Cooking spray
  • 1 tsp Distilled vinegar, white

• Dairy

  • 1/2 cup Buttermilk

Found on lifemadesimplebakes.com

Description

Ingredients

• 1lb. boneless skinless chicken breasts, cut into strips
• ½ c. buttermilk
• ¾ tsp. paprika, divided
• ½ tsp. kosher sea salt, divided
• ½ tsp. ground black pepper, divided
• ¼ tsp. parsley flakes
• 4½ c. cornflakes
• ½ tsp. granulated sugar
• ½ tsp. garlic powder
• ¼ tsp. onion powder
• Cooking spray (sunflower, avocado or grapeseed oil)
• Homemade honey mustard:
• ¼ c. honey
• ¼ c. mayonnaise
• 3 tbsp. dijon mustard
• 1 tsp. white distilled vinegar
• ¼ tsp. cayenne pepper
• Pinch ground black pepper

Directions

• Place the chicken strips into a large ziploc bag or a container with a lid. Pour the buttermilk over top, then season with ¼ teaspoon paprika, ¼ teaspoon kosher sea salt, ¼ teaspoon ground black pepper, and the parsley. Zip or cover and place in the refrigerator to marinate for 25 minutes (up to 2 hours), then remove it and let it sit at room temperature while preparing the breading.
• Preheat oven to 400 degrees. Line a baking sheet with a silicone baking make or foil; set aside.
• For the breading, pulse the cornflakes into panko-like (slightly larger) crumbs. We prefer extra crunchy chicken tenders, so I like to leave them on the coarser side (like in the picture above).
• Pour the crumbs into a shallow dish and season with the remaining paprika, salt, pepper, garlic powder, and onion powder. Place one strip at a time into the breading, press to coat. Set the strips on the prepared baking sheet and spray lightly with cooking spray.
• Place in the oven and bake for 12-14 minutes or until they reach an internal temperature of 160 degrees. Remove from the oven and allow to rest for 3-4 minutes before serving.
• For the honey mustard, whisk all of the ingredients in a mixing bowl.