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Golden Crunchy Chicken Tenders with Creamy Honey Mustard Dip

Learn to make Golden Crunchy Chicken Tenders with Creamy Honey Mustard Dip—crispy, juicy, and irresistible

Ingredients

Scale
  • For the Chicken:
  • 1½pounds boneless chicken tenders
  • ¾ cupbuttermilk
  • 1½ cupsfinely crushed corn flakes
  • 3 tablespoonsall-purpose or whole wheat flour
  • 1 tablespoonolive oil
  • 2 teaspoonsdried parsley
  • 2 teaspoonsdried chives
  • 1 teaspoondried dill
  • ½ teaspoongarlic powder
  • ½ teaspoononion powder
  • ½ teaspooncayenne or chipotle chili powder
  • 1 teaspoonkosher salt
  • ½ teaspoonblack pepper
  • For Garnish:
  • Fresh chopped parsley or chives
  • For the Honey Mustard Sauce:
  • 3 tablespoonsDijon mustard
  • 3 tablespoonshoney
  • 3 tablespoonsolive oil
  • Juice of½lemon
  • A small pinch of cayenne pepper
  • Salt and black pepper, to taste

Instructions

  1. Prep the Chicken Marinade
  2. In a medium bowl, whisk the buttermilk with ½ teaspoon of salt and a pinch of pepper. Add the chicken tenders and stir until coated. Cover and refrigerate for at least 30 minutes or up to 6 hours to let the flavors soak in.
  3. Get the Oven Ready
  4. Preheat your oven to 420°F (215°C). Line a baking tray with parchment paper or lightly brush it with olive oil to prevent sticking.
  5. Create the Coating
  6. In a large shallow dish, mix crushed corn flakes, flour, parsley, chives, dill, garlic powder, onion powder, cayenne, salt, and pepper. Stir until everything is evenly combined.
  7. Coat the Chicken
  8. Take each piece of chicken out of the buttermilk and let the excess drip off. Roll it in the cornflake coating, pressing gently so the crumbs stick well. Place coated tenders on the prepared baking tray, leaving a bit of space between them.
  9. Bake to Crispy Perfection
  10. Lightly brush or mist the tops with olive oil. Bake for 18–22 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through (internal temp should reach 165°F).
  11. Make the Honey Mustard Dip
  12. In a small jar or bowl, combine Dijon mustard, honey, olive oil, lemon juice, cayenne, salt, and pepper. Whisk until the sauce is creamy and smooth. Adjust flavor with more honey for sweetness or lemon for tang.
  13. Serve and Garnish
  14. Transfer the hot tenders to a plate, sprinkle with chopped parsley or chives, and serve immediately with the honey mustard dip and lemon wedges on the side.
  • Author: Chef mia