Potato Chip & Corn Flake Crusted Chicken Tenders with Honey Mustard Dipping Sauce
My 10 year old son is made up of 35% bacon, 25% broccoli, 15% pizza, 8% scrambled eggs, 7% hot dog and 5% Sour Patch Kid. That only leaves about 5% of open-to-buy to squeeze any new food wild cards into his diet.
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Today that was Potato Chip and CornFlake Crusted Chicken Tenders. This was a MAJOR WIN for the lone animal protein eater in the house.
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Can’t get your hands on chicken tenders? Pound chicken breasts or thighs instead. Use drumsticks. Grind up any cereal you’ve got, it doesn’t have to be CornFlakes. Why not Captain Crunch or Chex? Sub Cheezits for Potato Chips. The only rule about Quarantine Cooking is THERE ARE NO RULES.
STEP BY STEP PICTURES:
Yield: 4
Potato Chip Cornflake Crusted Chicken with Honey Mustard Sauce
Prep time: 15 MCook time: 15 MTotal time: 30 M
Ingredients:
Chicken
- 1 heaping cup of smashed kettle-style potato chips (from about 3oz of potato chips)
- ⅔ cup CornFlake crumbs (they sell these as crumbs already, but you can also pulverize your own in a food processor)
- 2 eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional if your spice-factor is low)
- 1 ½ pounds chicken tenders (about 12 tenders)
Honey Mustard Sauce:
- ½ cup low-fat mayonnaise
- ¼ cup honey
- 2 tablespoons mustard
- 2 tablespoons Dijon mustard
Instructions:
Chicken:
- Preheat the oven to 400F convection and adjust the rack to upper-middle. Line a large rimmed sheet pan with foil and set a wire rack over it and spray well with non-stick cooking spray. If your oven does not go to convection mode, increase temperature to 425.
- Place potato chips in a large ziploc and smash them to smithereens. By smithereens, I mean about the size of pebbles. You’ll need about 3oz of potato chips to get 1 cups worth. Place crumbs in a shallow dish, along with the CornFlake crumbs and toss well. In a second shallow dish, mix the eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and cayenne.
- Working one piece at a time, coat chicken on both sides with egg/mustard mixture. Set chicken in the crumbs and press well to coat. Turn chicken over and repeat on the other side, pressing to coat once again. Transfer to the rack that you sprayed with Pam. Make sure to give each tender some breathing room. They won’t brown and crisp if they’re right on top of eachother. Bake until chicken is cooked through and coating is lightly browned and crispy, about 15 minutes.
- Meanwhile while the chicken is cooking…
Honey Mustard Sauce
- Whisk together mayonnaise, honey and mustards in a medium bowl and set aside for dipping later.
Equipment:
large rimmed sheet pan
large wire rack
2 shallow dishes
medium bowl