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.
Nutrition Facts : ServingSize 1 tender with sauce, Calories 232 kcal, Carbohydrate 29 g, Protein 23 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 498 mg, Fiber 1 g, Sugar 7 g
HONEY FLAKED CHICKEN
This dish made my husband propose to me. Need I say more, ladies?
Provided by Stacey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
- Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 71.9 g, Cholesterol 69.7 mg, Fat 2.1 g, Fiber 1.2 g, Protein 31.3 g, SaturatedFat 0.7 g, Sodium 287.4 mg, Sugar 38.5 g
LOW-FAT CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
This is a delicious "unfried" fried chicken recipe. Chicken tenders are dipped in cornflakes and baked in the oven. I recommend placing the cornflakes in a ziploc bag and using a rolling pin to crunch the cornflakes into very tiny pieces (to help coat the chicken better). Honey and mustard are used to give the chicken extra flavor without adding any extra fat. Be sure to watch these carefully because the cornflakes can burn easily in the oven. For an Italian twist try adding 1/2 teaspoon dried basil and oregano to the cornflake mixture. Or, add a pinch of chipotle chili powder for a Mexican twist. Enjoy!
Provided by StephanieNS
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CORNFLAKE-CRUSTED CHICKEN TENDERS
Provided by Lindsay Landis
Categories Chicken Bake Kid-Friendly Back to School Dinner Lunch Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
- 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
- 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
- 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.
CORNFLAKE CRUSTED CHICKEN
This is a variation of a recipe I had found. This is my ALL time favorite way to eat baked chicken. I can not say enough good things about this!!! Make sure to use chicken that is NOT frozen for best results. This turns out so nice and crispy. My picky daughter even eats it all up !!! We have even made chicken strips from it instead to make it more kid friendly. I serve it with white pepperd gravy to dip it in on put on top- YUM YUM..... LET ME STRESS AGAIN HOW IMPORTANT IT IS TO NOT USE FROZEN CHICKEN BREAST- IT WILL MAKE THE CRUST SOGGY ESPECIALLY ON THE BOTTOMS AS EXPEIENCED BY SOME MEMBERS
Provided by WendyTN
Categories Poultry
Time 35m
Yield 4 breast, 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 400 degrees.
- salt, pepper and put chicken poultry seasoning on breast front and back.
- mix egg and water in a bowl.
- crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
- dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
- I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
- bake at 400 for about 30 mins or untill done.
- I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.
HONEY CORN-FLAKE-CRUMB CHICKEN
Make and share this Honey Corn-Flake-Crumb Chicken recipe from Food.com.
Provided by shadowplaycupcake
Categories Chicken Breast
Time 45m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 209, Carbohydrate 18, Fiber 0.3, Sugar 15.7, Protein 25.4
CRUSTED HONEY MUSTARD CHICKEN - WEIGHT WATCHERS
These breasts are spread with honey mustard before being dipped into corn flake crumbs, then baked. Adapted from a Weight Watchers recipe; points values on their site. http://bit.ly/11EBOWh
Provided by DrGaellon
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Coat a shallow pan with cooking spray.
- In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
- Place corn flake crumbs in a shallow bowl. Dip chicken into dressing mixture and then corn flake crumbs; place in prepared pan.
- Bake until chicken is golden and no longer pink in center, about 15 minutes.
- Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
- Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.
Nutrition Facts : Calories 156.1, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 255.6, Carbohydrate 6.4, Fiber 0.3, Sugar 0.8, Protein 24.6
BAKED CORNFLAKE CHICKEN STRIPS
Make and share this Baked Cornflake Chicken Strips recipe from Food.com.
Provided by KitchenLW
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Finely crush cornflakes.
- Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
- Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
- Lay chicken strips on baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for 30 minutes or until chicken is tender and cooked throughly.
- *Baking time varies depending on size of strips*.
- Serve with your favorite dipping sauce.
- These can also be fried in oil for 6-8 minutes but I prefer baking to keep them healthier.
Nutrition Facts : Calories 445.9, Fat 16.2, SaturatedFat 4.7, Cholesterol 198.6, Sodium 329.4, Carbohydrate 36.9, Fiber 1.2, Sugar 3.2, Protein 36.9
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- Coat the chicken strips first in the flour, then in egg and then in the corn flake crumbs. For an extra thick coating, you could repeat the egg and corn flake steps but you might need more of both egg and corn flakes.
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