All-American cornflakes make the best crispy, crunchy breading on these pick-em-up and pop-em-in-your-mouth treats. You’ll love these tender bites every bit as much as the kids and the easy to make sweet and sour dipping sauce is as simple as 1,2,3.
Start to finish: 35 minutes
Hands on time: 20 minutes
Makes about 32 tenders serving 8 to 10
- 2 pounds chicken tenders (about 32)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 cups cornflake crumbs
- 1/2 cup apricot preserves
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons rice vinegar
Preheat oven to 450° F.
In a large bowl, combine the chicken, salt, pepper, mustard and mayonnaise and toss to coat.
Dredge the chicken in the cornflake crumbs a few at a time and arrange them on a rack over a baking sheet. Be sure to space them an inch or so apart so that they will cook and brown efficiently.
Bake the chicken in the preheated oven for 15 minutes or until they are cooked through and crispy on the outside (they will crisp up even more as they cool.) Remove them from the oven and let cool on the rack. Once cooled they can be packaged for travel.
Combine the preserves, mayonnaise, mustard and vinegar in a small serving bowl.
Serve the chicken tenders with the dipping sauce.
Note: Sometimes chicken tenders aren’t available. When that happens, just cut up boneless, skinless breast halves on the diagonal into about 7 or 8 strips. The breast halves are cheaper than the tenders, they taste great and cook in about the same time.
Recipe Courtesy of Chef Carla Snyder at Ravenouskitchen.com