Description
A recipe for Cornflake-Crusted Chicken Tenders With Honey Mustard Dipping Sauce

Ingredients

• Cornflake-Crusted Chicken Tenders
  
• 1/2 cup plain Silk soymilk
  
• 1 teaspoon fresh lemon juice
  
• 1 teaspoon finely grated lemon zest
  
• 2 1/2 teaspoons kosher salt, divided
  
• 3/4 teaspoon freshly ground black pepper, divided
  
• 1/8 teaspoon ground white pepper
  
• 3/4 teaspoon paprika, divided
  
• 1 1/2pounds chicken tenders (about 16 pieces)
  
• Canola cooking spray or canola oil
  
• 2 cups cornflake crumbs
  
• 1/4 teaspoon dried thyme
  
• 1 teaspoon salt-free vegetable seasoning
  
• 1/8 teaspoon cayenne pepper
  
• 4 fresh egg whites or 1/2 cup liquid whites, hipped until frothy
  
• 1 tablespoon sesame oil or melted nsalted butter
  
• Honey Mustard Dipping Sauce
  
• 1/2 cup horseradish mustard
  
• 4 tablespoons honey
  
• Pinch crushed red chile flakes (optional)

Preparation
In large bowl, whisk soymilk, lemon juice, lemon zest, 1 teaspoon salt, 1/4 teaspoon black, white pepper and 1/4 teaspoon paprika. Add chicken to soymilk mixture, cover and refrigerate at least 30 minutes or up to 2 hours.

Preheat oven to 425°F. Line baking sheet with parchment paper and spray with cooking spray or brush with oil. Mix cornflake crumbs, remaining salt and pepper, thyme, salt-free vegetable seasoning, remaining paprika and cayenne on parchment-lined work surface or large plate. Pour egg whites into bowl.

Drain chicken pieces and dip each in egg whites. Roll pieces one by one in cornflake mixture, patting crumbs around each. Arrange chicken on prepared baking sheet and drizzle with sesame oil. Bake 10 to 12 minutes, turning once.

While chicken bakes, make dipping sauce. In small bowl, mix together mustard, honey and chile flakes if using. Serve chicken with dipping sauce.

Nutrition
no information available

Serves
Serves 4

Variations
no information available