### Crispy Chicken Tenders with Dipping Sauce
These golden, ultra-crispy chicken tenders are baked (not fried) for maximum crunch with less mess, but you can pan-fry them if you prefer. The secret is a triple-coating: flour, egg, and a seasoned panko-cornflake breadcrumb mix. Paired with a tangy honey-mustard dipping sauce. Serves 4 (about 12-16 tenders). Total time: 35 minutes.
#### Ingredients
**For the Chicken Tenders:**
– 1.5 lbs (680g) chicken tenderloins (or boneless skinless chicken breasts cut into 1-inch strips)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 cup crushed cornflakes (pulse in a food processor or crush in a zip bag)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp paprika (smoked for extra flavor)
– 1/2 tsp cayenne pepper (optional, for heat)
– 1 tsp salt
– 1/2 tsp black pepper
– Cooking spray (or 2-3 tbsp oil for pan-frying)
**For the Honey-Mustard Dipping Sauce:**
– 1/2 cup mayonnaise (or Greek yogurt for lighter version)
– 1/4 cup honey
– 2 tbsp yellow mustard
– 1 tbsp Dijon mustard
– 1 tbsp lemon juice
– 1/4 tsp garlic powder
– Salt and pepper to taste
#### Instructions
1. **Preheat Oven & Prep:** Heat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top (for extra crispiness). Lightly spray the rack with cooking spray.
2. **Set Up Breading Stations:**
– Bowl 1: Whisk flour with 1/2 tsp salt and 1/4 tsp pepper.
– Bowl 2: Beat eggs with a splash of water.
– Bowl 3: Mix panko, crushed cornflakes, garlic powder, onion powder, paprika, cayenne, remaining salt, and pepper.
3. **Coat the Chicken:**
– Pat chicken dry with paper towels (key for crispiness).
– Dredge each piece in flour (shake off excess), dip in egg (let excess drip), then press into breadcrumb mix to coat thoroughly. Place on the wire rack.
4. **Bake (or Fry):**
– **Bake:** Spray tops lightly with cooking spray. Bake 15-20 minutes, flipping halfway, until golden and internal temp reaches 165°F (75°C).
– **Pan-Fry Alternative:** Heat 1/4 inch oil in a skillet over medium-high. Fry in batches 3-4 minutes per side until crispy and cooked through. Drain on paper towels.
5. **Make the Sauce:** While chicken bakes, whisk all sauce ingredients together in a bowl. Taste and adjust sweetness/heat. Chill until ready to serve.
6. **Serve:** Pile tenders on a platter with sauce on the side. Garnish with chopped parsley or extra paprika. Pair with fries, coleslaw, or celery sticks.
#### Tips for Extra Crispiness & Variations
– **Pro Crunch:** Let breaded tenders rest 10 minutes before baking so coating adheres better.
– **Air Fryer:** 400°F for 10-12 minutes, flipping halfway.
– **Spicy Version:** Add hot sauce to the egg wash or sriracha to the dipping sauce.
– **Gluten-Free:** Use GF flour and breadcrumbs.
– **Make-Ahead:** Bread tenders up to 1 day ahead; store uncovered in fridge to keep coating dry.
– **Calories (per 3-4 tenders + 2 tbsp sauce):** ~450 (baked version).
Enjoy your homemade crispy delight—these beat fast food every time!
