Pretzel-Cornflake Chicken Tenders with Hot Honey Mustard Sauce
Pretzel-Cornflake Chicken Tenders with Hot Honey Mustard Sauce
Ingredients
For the Pretzel-Cornflake Chicken Tenders
- 1 1/2 pounds chicken tenders
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 cups pretzel sticks
- 2 cups cornflakes
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups cooking oil, for shallow frying
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
- 1/4 teaspoon flaky sea salt, for garnish (optional)
For the Hot Honey Mustard Sauce
- 1/2 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1 tablespoon hot honey
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a food processor, combine pretzel sticks and cornflakes. Process until the mixture is finely crushed into crumbs. Transfer the crushed pretzel and cornflake mixture to a shallow pan, spreading it out evenly. This will be the third station of your breading setup.
⏱️ 3 min
- 3
Place the chicken tenders in a large mixing bowl. Drizzle with olive oil. Season with salt, black pepper, garlic powder, and paprika. Add lemon juice. Using a glove or clean hands, thoroughly mix all ingredients with the chicken tenders until they are well coated.
⏱️ 5 min
- 4
Prepare your breading station: Fill one shallow pan with all-purpose flour (first station). Fill a second shallow pan with the beaten eggs (second station).
⏱️ 2 min
- 5
Take one marinated chicken tender at a time. First, dredge it completely in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated. Finally, coat the chicken tender thoroughly in the pretzel-cornflake mixture, pressing gently to help the crumbs adhere. Place the breaded chicken tenders on the prepared baking sheet. Repeat for all chicken tenders.
⏱️ 7 min
- 6
Heat cooking oil in a large pan (such as a cast-iron skillet) over medium-high heat for shallow frying. Once the oil is hot (around 350°F), carefully place the breaded chicken tenders into the pan using tongs, ensuring not to overcrowd the pan. You may need to work in batches. Shallow fry the tenders for 2-3 minutes per side, until they are golden brown.
⏱️ 6 min
- 7
Once golden brown on both sides, transfer the partially fried chicken tenders to the prepared baking sheet. Bake in the preheated oven for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 10 min•🌡️ 375
- 8
While the chicken bakes, prepare the Hot Honey Mustard Sauce: In a small bowl, combine mayonnaise, whole grain mustard, Dijon mustard, lemon juice, paprika, chili flakes, and hot honey. Stir vigorously with a spoon until all the ingredients are well combined and the sauce is smooth and creamy.
⏱️ 2 min
- 9
Pour the prepared hot honey mustard sauce into a serving jar or bowl. Arrange the cooked pretzel-cornflake chicken tenders on a serving tray. Garnish the tenders with fresh parsley and flaky sea salt, if desired. Serve warm with the hot honey mustard sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pretzel-Cornflake Chicken Tenders with Hot Honey Mustard Sauce
For the Pretzel-Cornflake Chicken Tenders
- 1 1/2 pounds chicken tenders
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 cups pretzel sticks
- 2 cups cornflakes
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups cooking oil, for shallow frying
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
- 1/4 teaspoon flaky sea salt, for garnish (optional)
For the Hot Honey Mustard Sauce
- 1/2 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1 tablespoon hot honey
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a food processor, combine pretzel sticks and cornflakes. Process until the mixture is finely crushed into crumbs. Transfer the crushed pretzel and cornflake mixture to a shallow pan, spreading it out evenly. This will be the third station of your breading setup.
⏱️ 3 min - 3
Place the chicken tenders in a large mixing bowl. Drizzle with olive oil. Season with salt, black pepper, garlic powder, and paprika. Add lemon juice. Using a glove or clean hands, thoroughly mix all ingredients with the chicken tenders until they are well coated.
⏱️ 5 min - 4
Prepare your breading station: Fill one shallow pan with all-purpose flour (first station). Fill a second shallow pan with the beaten eggs (second station).
⏱️ 2 min - 5
Take one marinated chicken tender at a time. First, dredge it completely in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated. Finally, coat the chicken tender thoroughly in the pretzel-cornflake mixture, pressing gently to help the crumbs adhere. Place the breaded chicken tenders on the prepared baking sheet. Repeat for all chicken tenders.
⏱️ 7 min - 6
Heat cooking oil in a large pan (such as a cast-iron skillet) over medium-high heat for shallow frying. Once the oil is hot (around 350°F), carefully place the breaded chicken tenders into the pan using tongs, ensuring not to overcrowd the pan. You may need to work in batches. Shallow fry the tenders for 2-3 minutes per side, until they are golden brown.
⏱️ 6 min - 7
Once golden brown on both sides, transfer the partially fried chicken tenders to the prepared baking sheet. Bake in the preheated oven for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 10 min•🌡️ 375 - 8
While the chicken bakes, prepare the Hot Honey Mustard Sauce: In a small bowl, combine mayonnaise, whole grain mustard, Dijon mustard, lemon juice, paprika, chili flakes, and hot honey. Stir vigorously with a spoon until all the ingredients are well combined and the sauce is smooth and creamy.
⏱️ 2 min - 9
Pour the prepared hot honey mustard sauce into a serving jar or bowl. Arrange the cooked pretzel-cornflake chicken tenders on a serving tray. Garnish the tenders with fresh parsley and flaky sea salt, if desired. Serve warm with the hot honey mustard sauce for dipping.
⏱️ 2 min