Looking for a crispy, flavorful, and easy-to-make chicken recipe that the whole family will love? This cornflake chicken is the answer! Coated in a crunchy, golden cornflake crust and baked to perfection, it’s a delicious alternative to traditional fried chicken.

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Cornflake Chicken tenders on a plate


 

If you grew up loving chicken tenders, these oven-baked cornflake chicken tenders will bring back all the nostalgic flavors—without the grease! I remember my mom making a similar version when I was a kid, and now I love making it for my family. The cornflakes give it that perfect crispy texture, while the honey mustard sauce adds a tangy-sweet kick. The best part? It’s so simple to whip up on a busy weeknight!

You can also serve them with some homemade BBQ sauce, a spicy peri peri sauce.

ingredients for Cornflake Chicken

Ingredients & Substitutions

Here’s what you’ll need to make this crunchy dish:

Ingredients:

  • 3 cups Cornflakes – Crushed for a crunchy coating.
  • 5 Chicken tenderloins – Can substitute with chicken breasts cut into strips.
  • 2 tablespoons Honey – Adds a natural sweetness.
  • 2 tablespoons Dijon mustard – Brings a tangy depth of flavor.
  • 1/2 cup Mayonnaise – Helps create a creamy and rich coating.
  • 1/2 cup Sour cream – Adds tanginess and balances the sauce.
  • 1 teaspoon Black pepper – For seasoning.
  • 1 teaspoon Sea salt – Enhances overall taste.
  • 1 teaspoon Smoked paprika – Gives a slight smokiness.
  • 1 tablespoon Chopped parsley – For freshness and a pop of color.

Substitutions:

  • Replace Dijon mustard with yellow mustard for a milder taste.
  • Swap cornflakes for panko breadcrumbs if needed.
  • Use Greek yogurt instead of sour cream for extra protein.

Instructions

If you make oven baked chicken regularly, you will find this recipe is just as easy. You need to bread the chicken with the cornflakes and then bake it. Here’s what to do:

Person using a rolling pin to crush cornflakes in a sealed plastic bag on a floured surface, near a bowl of honey and a bowl of sauce.

Step 1: Preheat the Oven

Preheat your oven to 400°F and lightly grease a baking dish or line a baking sheet with parchment paper.

Step 2: Crush the Cornflakes

Place the cornflakes in a sealed plastic bag and use a rolling pin to crush them into a coarse texture. Avoid over-crushing them into powder—this helps maintain that crunch!

Two glass bowls on a countertop: one with crushed cornflakes, the other with a mixture of mayonnaise, spices, and herbs. Small bowl of chopped herbs and a whisk nearby.

Step 3: Prepare the Honey Mustard Sauce

In a small bowl, whisk together the honey, Dijon mustard, mayonnaise, sour cream, black pepper, sea salt, and smoked paprika. This creates a rich, flavorful coating for the chicken. Set aside ¼ cup of this mixture for dipping later.

Chicken strip being dipped in batter next to a bowl of crumbled cornflakes and herbs.

Step 4: Coat the Chicken

Place coated chicken pieces in a single layer on the prepared baking sheet.

  1. Add chopped parsley to the crushed cornflakes and mix.
  2. Dip each chicken tenderloin into the honey mustard mixture, ensuring it’s fully coated.
  3. Roll the chicken in the cornflake mixture, pressing gently to adhere.
Four breaded chicken breasts are arranged in a white baking dish on a textured light surface.

Step 5: Bake to Perfection

Bake uncovered in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F.

Step 6: Serve & Enjoy!

Serve your crispy cornflake chicken with the reserved honey mustard dip and enjoy the satisfying crunch with every bite!

Cornflake Chicken tender on a plate

Variations & Customizations

Want to mix things up? Try these ideas:

  • Spicy Kick – Add cayenne pepper or hot sauce to the honey mustard mixture.
  • Cheesy Crunch – Mix grated Parmesan cheese into the crushed cornflakes.
  • Gluten-Free Option – Use gluten-free cornflakes for a gluten-free meal.
  • Air Fryer Version – Cook in an air fryer at 375°F for 12-15 minutes, flipping halfway.

How to Store & Reheat

Storage:

  • Store leftover cornflake chicken in an airtight container in the fridge for up to 3 days.
  • For longer storage, freeze the chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheating:

  • Microwave: Not recommended, as it can make the coating soggy.
  • Oven: Preheat to 350°F and bake for 10 minutes to restore crispiness.
  • Air Fryer: Heat at 375°F for 5-7 minutes until crispy.

Can You Make Them Ahead of Time

To get the crispiest results it is best to serve these immediately after baking. I don’t suggest making ahead of time and refrigerating or freezing because the outer coating will become soggy.

You can prep the cornflakes and the dipping sauce ahead of time. Sauce can be stored in the refrigerator for up to 1 week.

When you are ready to make them all you have to do is dip the chicken in the sauce and bread it with the cornflakes and bake!

dipping Cornflake Chicken in honey mustard

This cornflake chicken recipe is an easy, crispy, and flavorful dish perfect for busy weeknights, meal prep, or even as a fun kid-friendly chicken dinner. With the sweet and tangy honey mustard dip, every bite is a delicious treat! Try this recipe today and let us know how it turns out!

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Servings: 5
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Cornflake Chicken Tenders

Created By: Kat Jeter & Melinda Machado
Cornflake chicken is a classic way to make family friendly crispy chicken tenders. They can be on your table in less than an hour, making them perfect for dinner anytime!
Close-up of several breaded chicken fillets with a crispy, golden coating on a plate.
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Ingredients

  • 3 cups Cornflakes
  • 5 Chicken tenderloins
  • 2 tablespoons Honey
  • 2 tablespoons Dijon mustard
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 teaspoon Black pepper
  • 1 teaspoon Sea salt
  • 1 teaspoon Smoked paprika
  • 1 tablespoon Chopped parsley

Instructions

  • Preheat oven to 400 degrees F.
  • Place cornflakes into a sealed plastic bag and crush them using a rolling pin.
  • In a small bowl, add honey, dijon mustard, mayo, sour cream, black pepper, sea salt, and smoked paprika. Whisk to combine. Set aside ¼ cup to use as dip.
  • Add chopped parsley to a bowl with the cornflakes and stir to mix.
  • Dip chicken into the honey mustard mixture and then dip in the crushed cornflake bowl. Evenly coat each piece of chicken and then place in an oven safe dish.
  • Bake uncovered in the oven for 15-20 minutes or until internal temperature reaches 165 degrees F.
  • Serve with reserved honey mustard dip. Enjoy!

Notes

Note: Nutritional value includes reserved honey mustard dipping sauce. 

Nutrition

Serving: 1chicken tender + 1/5 sauce, Calories: 340kcal, Carbohydrates: 21g, Protein: 13g, Fat: 23g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 865mg, Potassium: 275mg, Fiber: 1g, Sugar: 10g, Vitamin A: 651IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 5mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Main
Cuisine: American
Handwritten signature for Kat & Melinda