Low Fat Cornflake Chicken Tenders With Honey Mustard Sauce Food

AIR FRIED CORNFLAKE CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD

Air Fried Cornflake Crusted Chicken Tenders with Honey Mustard image

Provided by Steph

Number Of Ingredients 10

Ingredients

1.5 lb chicken breast
3/4 cup light buttermilk
1 cup cornflake crumbs
1/2 tsp kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground mustard
1/2 cup plain non fat Greek yogurt
1 tbsp Dijon mustard
1 tbsp honey

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

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Ingredients

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Steps:

Preheat oil to 350 degrees F.
Cut the chicken breasts into long strips and set aside.
Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD DIPPING SAUCE

Cornflake Chicken Tenders with Honey Mustard Dipping Sauce image

These perfectly crispy cornflake chicken tenders baked to perfection are simply life changing! Truly crunchy, beautifully golden, and easy to make chicken tenders for busy weeknights.

Provided by Tawnie Graham of Kroll's Korner

Categories Main Course

Time 35m

Number Of Ingredients 15

Ingredients

2 lbs. chicken tenders (~ 12 chicken strips)
2/3 cup All-Purpose Flour
1 tsp. kosher salt
1 tsp. Italian seasoning
1/4 tsp. chili powder
2 large eggs, whisked
2 Tbsp. water
3 cups cornflakes, crushed
non-stick baking spray
1/4 cup honey
1/4 cup Dijon Mustard
1/4 cup Mayonnaise
1 Tbsp. distilled white vinegar
1/4 tsp. salt
1 pinch cayenne

Steps:

Preheat the oven to 450°F
Line a baking sheet with foil and place a rack on top of the baking sheet. Spray with non-stick spray. Set aside.
Crush the cornflakes in a large baggie, or use a food processor to process until crumbly.
Set up the dredging station: you'll need 3 shallow dishes. Combine the flour and seasonings in the first dish, whisk the eggs and water together in the second, and cornflakes in the third.
Place the chicken tender in the flour first, flipping from side to side to coat. Then place in the egg wash, then place in the cornflakes. Be sure to coat both sides and gently press cornflakes onto chicken to adhere.
Transfer chicken to prepared baking sheet and repeat with remaining chicken.
Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F.
Make the dipping sauce while the chicken bakes: whisk together all ingredients in a medium sized bowl until smooth.
Serve chicken with the sauce and enjoy!

Nutrition Facts : ServingSize 1 tender with sauce, Calories 207 kcal, Carbohydrate 18 g, Protein 19 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 81 mg, Sodium 401 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 5 g

LOW-FAT CHICKEN CORN CHOWDER

Low-Fat Chicken Corn Chowder image

I LOVE chicken corn chowder, but it is usually really high in calories. So, when the doctor told me that I need to lose some weight, I went a-hunting for a low-fat and low-cal version. What I found was this. I love that the work is minimal. No chopping (if you use frozen onions like I do), no peeling, just open a few cans and off you go! This is just as good reheated the next day if there are leftovers. I add a little Tabasco right before eating. Also, I should note that we like our chowder meaty, so I use 2 large cans of chicken. If you like it less so, you can use only one can. If you prefer to not use canned meat, use 1 cup of cooked, diced chicken breast for each can.

Provided by ksduffster

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 (14 1/2 ounce) cans low-fat chicken broth
1 (16 ounce) package frozen white corn
2 (10 ounce) cans white meat chicken, drained
1 (10 3/4 ounce) low-fat condensed cream of chicken soup
1/2 cup orzo pasta, uncooked
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup skim milk
2 tablespoons all-purpose flour

Steps:

In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
In a small bowl, stir together milk and flour until smooth.
Slowly add to pot and simmer 5 more minutes.