Air Fried Cornflake Crusted Chicken Tenders with Honey Mustard
Course dinner, lunch, main course
Cuisine American
Keyword air fryer, cornflake, cornflake crusted chicken, honey mustard
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Inactive Marinating Time 4 hourshours
Servings 8tenders
Calories 232kcal
Author Steph
Equipment
air fryer or sheet pan fitted with wire rack
Ingredients
Chicken Tenders
1.5lbchicken breast
3/4cuplight buttermilk
1cupcornflake crumbs
1/2tspkosher salt
1/2tsponion powder
1/2tspgarlic powder
1/4tsp ground mustard
Honey Mustard Dipping Sauce
1/2cupplain non fat Greek yogurt
1tbspDijon mustard
1tbsphoney
Instructions
Chicken Tenders
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.