Ingredients

1 tbsp (15 mL) oil
4 cups (1 L) cornflake cereal, crushed
1 lb. (450 g) chicken tenders (about 7–9 pieces)
1 tbsp (15 mL) French Onion Dip Seasoning Mix
½ cup (125 mL) all-purpose flour
2 eggs
1 tbsp (15 mL) milk

⅓ cup (75 mL) Dijon mutard
⅓ cup (75 mL) honey
⅓ cup (75 mL) mayonnaise or Greek yogurt
1 tsp (5 mL) French Onion Dip Seasoning Mix

Directions

Preheat the oven to 425°F (220°C) and brush a large sheet pan with oil.
Put the cornflakes in a gallon-size resealable storage bag and seal it (remove as much air as you can). Use the Measure-All® Cup to crush the cornflakes by pounding and rolling it over the bag. The pieces should be no bigger than a pea. Set the bag aside.
Add the chicken tenders, oil, and seasoning mix to a large bowl and toss to combine.
Add the flour to the bowl with the tenders and toss to coat them.
Whisk the eggs and milk together in another bowl. Dip each tender into the egg mixture and then place them in the bag with the cornflakes.
Seal the bag again and shake until the chicken tenders are coated in the cornflakes.
Place the tenders on the oiled sheet pan and bake for 15–20 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, add the mustard, honey, and mayo or yogurt, and seasoning mix to a small bowl. Mix everything until smooth. Serve the chicken with the honey mustard or your favorite dipping sauce.

Yield:

4-6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 110 mg, Sodium 830 mg, Carbohydrate 40 g, Fiber 1 g, Sugars 17 g (includes 15 g added sugar), Protein 22 g