Low Fat Cornflake Chicken Tenders With Honey Mustard Sauce Recipes

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.

CRISPY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
• Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
• Serve with the mustard sauce.
• In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

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.

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.

HONEY CORN-FLAKE-CRUMB CHICKEN

Steps:

• Preheat oven to 375°F.
• Spray a casserole dish with Pam.
• Coat chicken with honey and mustard.
• Sprinkle both sides with crumbs and the seasonings.
• Place chicken (in single layer) in casserole dish.
• Bake uncovered for 30-35 minutes until golden and turn over halfway though cooking.

COPYCAT HONEY-MUSTARD SAUCE

Steps:

• Mix mayonnaise, mustard, honey, vinegar, garlic powder, salt, and pepper together in a small bowl.

HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
• In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
• Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
• Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

CRISPY HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°F.
• Coat a 9 x 13 inch baking pan with nonstick cooking spray.
• In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
• Place corn flake crumbs in another small mixing bowl.
• Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
• Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.