Ingredients:

  • 500g (1.1 lbs) Boneless, skinless chicken breast or tenderloins, sliced into 1-inch strips
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 6 cups (approx. 150g) Plain Corn Flakes Cereal, coarsely crushed
  • 3 Tbsp (45g) Unsalted Butter, melted
  • 1 Tbsp (15ml) Dijon Mustard
  • 1 Tbsp (15ml) Honey or Maple Syrup
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Thyme (Optional)

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire cooling rack on top. Lightly mist the rack with cooking spray.
  2. Pat the chicken tenders dry with paper towels. Season lightly with salt and pepper.
  3. Place the cornflakes in a large Ziploc bag and use a rolling pin to crush them coarsely (aim for large, jagged shards). Pour crushed flakes into a shallow dish.
  4. In a small bowl, whisk together the melted butter, Dijon mustard, honey or maple syrup, garlic powder, smoked paprika, onion powder, and dried thyme.
  5. Pour the binder mixture directly over the crushed cornflakes. Use your hands or a fork to thoroughly mix the binder into the cornflakes until they are evenly coated and look damp and clumpy.
  6. Take one chicken tender at a time and press it firmly into the cornflake mixture, ensuring the coating adheres to all sides. Squeeze the coated chicken slightly to really embed the flakes. Place the fully coated tenders onto the prepared wire rack.
  7. Bake for 20 to 25 minutes, rotating the pan halfway through the cooking time, until the coating is deeply golden brown and crunchy.
  8. Check for doneness: The tenders are cooked when the internal temperature reaches 74°C (165°F). Remove from the oven and serve immediately while they are at maximum crispness.