Golden Crunchy Chicken Tenders with Creamy Honey Mustard Dip
A crispy, tangy dish that cooks fast and pleases everyone, perfect for weeknight dinners or party snacks.
Ingredients
For the Chicken
- 1.5 pounds boneless chicken tenders
- 0.75 cup buttermilk
- 1.5 cups finely crushed corn flakes
- 3 tablespoons all-purpose or whole wheat flour
- 1 tablespoon olive oil
- 2 teaspoons dried parsley
- 2 teaspoons dried chives
- 1 teaspoon dried dill
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon cayenne or chipotle chili powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
For Garnish
- Fresh chopped parsley or chives for garnish
For the Honey Mustard Sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 3 tablespoons olive oil
- 0.5 units Juice of ½ lemon
- A small pinch of cayenne pepper to taste
- Salt and black pepper to taste
Instructions
Preparation
- Whisk buttermilk with ½ tsp salt and a pinch of pepper. Add chicken, cover, and refrigerate for 30 min to 6 hrs.
- Preheat the oven to 420°F (215°C). Line a baking tray with parchment or brush lightly with oil.
- In a shallow dish, mix crushed corn flakes, flour, herbs, garlic powder, onion powder, cayenne, salt, and pepper.
Coating and Baking
- Shake off excess buttermilk, press tenders into the coating mixture, and place on the tray with space between.
- Brush or mist with olive oil. Bake for 18–22 min, flipping once, until golden and the internal temperature reaches 165°F.
Make the Sauce
- Whisk Dijon, honey, olive oil, lemon juice, cayenne, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
Serving
- Plate hot tenders, sprinkle with parsley or chives, and serve with the honey mustard dip and lemon wedges.
Notes
Pat tenders dry before marinating for better coating adhesion. Press crumbs firmly so they stick and don’t fall off while baking. Use a meat thermometer to check the chicken's internal temperature reaches 165°F for safe, juicy chicken.